Es Krim Fungsional Kaya Protein dan Antioksidan dari Ubi Jalar Ungu dengan Penambahan Susu Edamame dan Gelatin Ceker Ayam

Abstract

This research was aimed to determine the effect of the addition of edamame milk and chicken feet gelatin and the interaction of both on the quality of purple sweet potato ice cream. This research used the factorial Completely Randomized Design with two factors, namely the addition of edamame milk (S) : (10%, 20%, and 30%) and chicken feet gelatin (G) : (0,25%, 0,5%, and 0,75%). The parameters analyzed were moisture content (%), protein content (%), fat content (%), antioxidant activity (μg/mL), melting time (seconds), hedonic value of color, aroma, taste, texture, general acceptance, and anthocyanin in the best treatment. The results of the research showed that the addition of edamame milk had a highly significant effect (P<0,01) on the parameters of water content, antioxidant activity, melting time, hedonic value of color, hedonic value of aroma, hedonic value of taste, hedonic value of texture, and hedonic value of general acceptance, the effect was significant (P<0,05) on the parameter of protein content. The addition of chicken feet gelatin had a highly significant effect (P<0,01) on the parameters of protein content, antioxidant activity, melting time, hedonic value of texture, and hedonic value of general acceptance. The interaction between the addition of edamame milk and chicken feet gelatin had a highly significant effect (P<0,01) on the parameter of hedonic texture. The best treatment obtained through the De Garmo method (1984) was S1G3 with the addition of 10% edamame milk and 0,75% chicken feet gelatin. The best treatment was tested for anthocyanin with a value of 1,0847 mg/100 g or 10,8467 μg/mL.