Abstrak
Es krim puree sirsak dan ekstrak daun sirsak memiliki rasa asam manis dan memiliki kandungan gizi yang bermanfaat untuk kesehatan. Tujuan penelitian ini untuk mengetahui pengaruh penambahan puree sirsak dan ekstrak daun sirsak terhadap sifat organoleptik es krim yang meliputi warna, aroma, tekstur, rasa, kesukaan, dan kecepatan meleleh serta kandungan gizi es krim terbaik yang meliputi energi, protein, vitamin C, serat dan senyawa annonaceous acetogenin. Jenis penelitian eksperimen ini dengan bahan dasar puree sirsak dan ekstrak daun sirsak dengan 9 perlakuan yaitu P1E1 (30g dan 65g), P1E2 (50g dan 65g), P1E3 (70g dan 65g), P1E2 (30g dan 75g), P2E2 (50g dan 75g), P3E2 (70g dan 75g), P1E3 (30g dan 85g), P2E3 (50g dan 85g) P3E3 (70g dan 85g). Pengambilan data es krim dilakukan dengan uji organoleptik oleh 35 panelis di bidang Tata Boga Jurusan PKK, UNESA. Data organoleptik dianalisis dengan uji Anava Ganda (Two Way Anava) dan uji lanjut Duncan, dan data kandungan gizi es krim terbaik dianalisis dengan uji kimia di Balai Penelitian dan Konsultasi Industri (BPKI) Surabaya. Hasil penelitian menunjukkan: 1) penambahan puree sirsak dan ekstrak daun sirsak berpengaruh terhadap aroma dan tingkat kesukaan es krim namun tidak berpengaruh terhadap warna, tekstur, dan rasa es krim; 2) penambahan puree sirsak dan ekstrak daun sirsak berpengaruh terhadap kecepatan meleleh es krim; 3) kandungan gizi es krim terbaik adalah dari penambahan puree sirsak 70 g dan ekstrak daun sirsak 75 g, dan memiliki kandungan gizi energi 238,60 kal, protein 8,81 g, vitamin C 6,78 g, serat 6,78 g, lemak 12.81 g, gula 20,56 g, dan senyawa annonaceous acetogenin 16,50 g.
Kata Kunci: Es krim, Puree sirsak, Ekstrak daun sirsak
Abstrack
Soursop puree and the extract of soursop leaves ice cream has a sweet sour taste and contains nutriens that are beneficial to health. The both part of the plant are used as a processed product soursop ice cream. The purpose of this study to determine the effect of Soursop puree and the extract of soursop leaves addiction to the sensory properties of ice cream which includes color, aroma, texture, taste, preferences, and the speed of melting as well as the nutritional content of ice cream which include energy, protein, vitamin C, fiber and annonaceous acetogenin compound. This type of experiment research with the basic ingredients Soursop puree and the extract of soursop leaves with 9 treatments, those are P1E1 (30g and 65g), P2E1 (50g and 65g), P3E1 (70g and 65g), P1E2 (30G and 75G) P2E2 (50g and 75g) , P3E2 (70g and 75g), P1E3 (30g and 85g), P2E3 (50g and 85g), P3E3 (70g and 85g). Data retrieval ice cream made with the organoleptic test by 35 panelists in the field of Culinary Department of PKK, UNESA. Sensory data were analyzed by Two Way Analysis of variance and the further test by Duncan test, and the data with the best ice cream nutrient content analyzed with a chemical test at the Institute of Research and Industry Consulting (BPKI) Surabaya. The results showed: 1) addition of soursop puree and soursop leaf extract affect the aroma and the level of preference ice cream but does not affect the color, texture, and flavor of ice cream: 2) the addition of soursop puree and soursop leaf extract affects the speed of melting ice cream; 3) the best nutritional content of ice cream is from the addition soursop puree 70 g and 75 g soursop leaf extract, and contains 238.60 cal energy, 8.81 g protein , 6.78 g of vitamin C, 6.78 g fiber, 20.56 sugar, 12.81 fat, and 16.50 g annonaceous acetogenin compound.
Keywords: Ice cream, Soursop puree , soursop leaf extrac
