Pengaruh Penambahan Maltooligosakarida dari Ubi Jalar Ungu terhadap Mutu Es Krim

Abstract

ELISABETH OMPUSUNGGU: Effect of Addition of Maltooligosaccharides from Purple Sweet Potato on Ice Cream Quality, (Supervised by ELISA JULIANTI and ISMED SUHAIDI. This research was aimed to determine the effect of the addition of purple sweet potato maltooligosaccharides on the quality of ice cream. This research used a non-factorial Completely Randomized Design (CRD) model with a single factor, namely the addition of purple sweet potato maltooligosaccharides (M): (0%, 2.5%, 5%, 7.5%, and 10%). The parameters analyzed were overrun (%), melting rate (seconds), color index (oHue), viscosity (c.P), hedonic color, aroma, taste, texture, and general acceptability, and in the best treatment, analyzed of fat content (%), protein content (%), antioxidant activity (% inhibition), total sugar (%), and reducing sugar (%). The results showed that the addition of purple sweet potato maltooligosaccharides had a highly significant different effect (P<0.01) on the parameters of overrun, melting rate, color index, viscosity, anthocyanin content, color hedonic value, taste hedonic, texture hedonic, and general acceptance hedonic. The best quality of ice cream was determined by the De Garmo effectiveness index method, namely ice cream with the addition of 10% purple sweet potato maltooligosaccharides.