PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA
ABSTRACT: Goat milk is
perishable foodstuffs and has low shelf
life. One way to preserve it is process goat milk into ice cream. This is
usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which
contain some anthosianin can be added to inprove the texture. However, the
amount of purple sweet potato added will
affect the texture and body of icecream.
Therfore this research is needed. This research was purposed to find concentration
of purple sweet potato that will produce the best ice cream especially on
organoleptic characteristic. The experiment was arranged in Latin Square design in single factor that
consist of 5 levels concentrations of
purple sweet potato paste. There were 0% (reference), 10%, 20%, 30%, and 40%
(b/b) with 5 replications. Data were analyzed using analysis of variance .
further tested using the HSD Test in 5% level of signiificance. The The results
showed that addition of 30% sweet potato paste produced the best quality
of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat
milk), the taste’s score was 3,47 (sweet), color’s score was 2,8 (rather
purple), texture’s score was 3,5 (soft), and the overall of acceptance was 3,203 (rather like). This
ice cream contained water, protein, fat, ash, crude fiber, and total
carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and
14,2%.
Penulis: Susilawati, Fibra
Nurainy, Aditya Wahyu Nugraha
Kode Jurnal: jppertaniandd140113
