Skripsi

PENGARUH RASIO ALBEDO DAN DAGING BUAH NAGA SERTA KONSENTRASI BUBUR BUAH NAGA TERHADAP KARAKTERISTIK ES KRIM SARI KEDELAI

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Penilaian

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This study was motivated by the low level of consumer acceptance of soybean juice ice cream to improve the sensory quality and functional value of the product, the addition of dragon fruit (Hylocereus polyrhizus) as an additional ingredient. Red dragon fruit contains antioxidant compounds and has an attractive purplish red color, so it has the potential to improve the visual and nutritional quality of ice cream products. In addition, the albedo (inner) of dragon fruit, which is rarely used, also has the potential to be used because it contains dietary fiber and pectin, which are known to have the ability as gelling agents and stabilizers. This study aims to evaluate the effect of the ratio of albedo and dragon fruit flesh, as well as the concentration of dragon fruit pulp on the physical, chemical, and organoleptic characteristics of soybean juice ice cream. The research was conducted using a 3×3 factorial completely randomized design (CRD) with three replications. Factor A was the ratio of albedo and dragon fruit pulp (A1 = 20:80, A2 = 30:70, A3 = 40:60), while factor B was the concentration of dragon fruit pulp (B1 = 10%, B2 = 20%, B3 = 30%). Parameters observed included physical characteristics (melting speed, overrun, and color), chemical characteristics (moisture content, total solids, and antioxidant activity), and organoleptic characteristics through hedonic test (taste, texture, color, and aroma). Analysis of fat and protein content in the best treatment. The results showed that treatment A ratio of albedo and dragon fruit pulp significantly influenced overrun, water content, total solids, and antioxidant activity. Treatment B concentration of dragon fruit pulp significantly influenced all parameters except melting speed. The best treatment was selected using the De Garmo method is A2B1 sample with a comparative formulation of 30% dragon fruit albedo and 70% dragon fruit pulp with the addition of 10% to soybean juice ice cream with a melting speed value of 11.39 minutes, overrun of 32.83%, moisture content of 61.27%, total solids of 38.73%, with an IC50 value of 318.01 μg/mL and a taste organoleptic test value of 3.12 (like), texture 3.00 (like), color 2.88 (like) and aroma 3.12 (like), fat content 4.05%, and protein content 2.20%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002458	T171761	T1717612025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1717612025

Publisher

Indralaya : ., 2025

Collation

xviii, 131 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

582.120 7

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Karakteristik Buah Naga

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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