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Abstract:
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Potato is one of the tubers which can be used as one of the alternative sources of
solids not fat in the manufacture of ice cream, which can act as an emulsifier
which serves to slow down the power melting ice cream. As for the dyes using the
extract of the skin of the dragon fruit because it has a pigment colored purplish
red and rich in content anthocyanins as natural dyes. This study aims to
determine the the rate of melting ice cream of potatoes and organoleptic
properties of ice cream with the addition of potatoes and extracts of dragon fruit
skin as a natural dye Methods used in this research is completely Randomized
Design (CRD) two factor, factor 1 combination of milk full cream:potato (25:75;
50:50; 75:25) and a factor of 2 the addition of an extract of the skin of the dragon
fruit (10 ml, 20 ml, 30 ml) 3 times deuteronomy. Research Data were analyzed
using Two Way ANOVA and further DMRT. The results showed that the best
results of the test flow namely, in the treatment K₁E₁ with the melting time is 21
minutes. The results of organoleptic test shows the composition of the potato
significant effect on all parameters. Extract of the skin of the dragon fruit are only
significantly affect the color and texture of the ice cream. The results of treatment
is best K₃E₃, namely the composition of milk full cream 75gr and potatoes 25 g,
an extract of the skin of the dragon fruit 30 ml, which produces scoring high on
the scent (3,84), color (3,86), texture (4,30), and passions (3,96). |