Pengaruh Penambahan Sari Jahe (Zingiber Officinale) dan Karagenan terhadap Mutu Es Krim Kacang Merah

Abstract

This study was conducted to determine the effect of the addition of ginger juice and carrageenan on the quality of red bean ice cream. This research was conducted at the Food Chemical and Biochemical Analysis Laboratory, Food Technology of Food Technology Study Program, Research and Technology Laboratory of Agrotechnology Study Program Faculty of Agriculture, Nutrition Laboratory Faculty of Public Health,University of North Sumatera, Medan. This study used a factorial completely randomized design (CRD) method with two factors, namely the addition of ginger juice (J) : (2%, 4%, 6%, and 8%) and carrageenan (K) : (0,2%, 0,4%, 0,6% and, 0,8%). The parameters analyzed were the water content, total soluble solids, acidity, total sugar, fat content, protein content, overrun, melting rate, sensory of color, taste, aroma, texture and general acceptance. The result of the research showed that the addition of ginger juice produced a highly significant effect on the parameters of water content, total soluble solids, acidity (pH), total sugar, overrun, melting rate, aroma sensory, taste sensory, texture sensory, and general acceptance ; not significant effect on fat content, protein content, and color sensory. The addition of carrageenan produced a highly significant effect on water content, total soluble solids, acidity (pH), total sugar, overrun, melting rate, aroma sensory, taste sensory, texture sensory, and general acceptance; not significantly different in fat content, protein content, and color sensory. Interaction of adding ginger juice and carrageenan had a highly significant effect on overrun, melting rate, texture sensory, and general acceptance, had a significant effect on water content, acidity (pH), and aroma sensory; had no significantly effect on total soluble solids, total sugar, fat content, proteind content, and color sensory.