PENGARUH KONSENTRASI GELATIN DAN GULA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PANNA COTTA
Abstract: Panna cotta is an
Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The
formula of panna cotta in Italia is less suitable to be applied in Indonesia
because heavy whipping cream is unavailable in Indonesia and people don’t like
thick cream. Replacement of heavy whipping cream with light whipping cream and
change in light whipping cream-milk ratio into 1:9 were done to adjust panna
cotta with the preference of panelist. This affected to the concentration of
gelatin and sugar should be added. The purpose of this study was to determine
the effect of gelatin and sugar concentration and their interaction on the
characteristic of panna cotta. The research design used was a factorial
randomized block design that consists of two factors: the concentration of
gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and
7,5%) to obtain nine combination treatment and replicated three times. Analysis
of panna cotta included physical properties (color, syneresis, and texture:
hardness), chemical properties (moisture content and total dissolved solids),
and the sensory properties based on hedonic test (gel firmness, ease to melt,
taste, ease to swallow and color). Data were analyzed using ANOVA test at α =
5%, if the results showed a significant effect, data were analyzed by followed
by Duncan’s Multiple Range Test at α = 5% to determine the combination
treatment that gave a significant difference. The results indicated
interactions between gelatin and sugar concentration provided significant
effect on texture (hardness) of panna cotta. Increasing concentration of
gelatin caused a decreased in moisture content, syneresis, lightness and ohue,
but redness and yellowness increased. Increasing concentration of sugar caused
a decreased in moisture content, syneresis, lightness and redness, but total
dissolved solids and ohue increased. The treatment recommended was 1% gelatin
and 7,5% sugar.
Penulis: Yohana Handani, Anita
Maya Sutedja, Chatarina Yayuk Trisnawati
Kode Jurnal: jppertaniandd160911
