Pengaruh Penambahan Ekstrak Bunga Telang dan Tepung Biji Durian Terhadap Mutu Es Krim

Abstract

The purpose of this study was to determine the effect of the addition of butterfly pea flower extract and durian seed flour on ice cream quality. This study used a factorial Completely Randomized Design (CRD) with two factors, namely, the addition of butterfly pea flower extract (T): (0%, 10%, 20%, 30%) and the addition of durian seed flour(D): (0%, 0,5%, 1%, 1,5%). The parameters analyzed were anthocyanin content, protein, fat, total dissolved solids, color index, melting time, and overrun. Organoleptic scoring, namely color and texture; hedonic organoleptic namely color, aroma, taste, texture, and general acceptance. The results showed that the addition of butterfly pea flower extract had a highly significant (P<0,01) effect on ice cream, namely on parameters of anthocyanin content, protein, fat, total dissolved solids, color index, melting time, and overrun. Organoleptic scoring, namely color and texture. Hedonic organoleptic namely color, aroma, taste, texture, and general acceptance. Meanwhile, the addition of durian seed flour had a highly significant (P<0,01) effect on ice cream, namely on parameters of anthocyanin content, protein, fat, total dissolved solids, color index, melting time, and overrun. Organoleptic scoring, namely color and texture;hedonic organoleptic, namely color and texture. The effect was significantly different (P<0,05) on hedonic organoleptic parameters, namely aroma, and not significantly different (P>0,05) on hedonic organoleptic parameters, namely taste and general acceptance. The ice cream with the best quality characteristics was T3D3, namely the addition of 30% butterfly pea flower extract and 1.5% durian seed flour.