The Effect of Toting up Carrageenan to Some Quality Components of Ice Cream

International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue II, February 2021 | ISSN 2321–2705

The Effect of Toting up Carrageenan to Some Quality Components of Ice Cream

E. Basuki^1*, A. Alamsyah², M.Fatoni³, I.N. Husna⁴, A. Prarudiyanto^5
1,2,5 Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia
^3,4Alumny of Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia

Abstract: This study aims to determine the effect of toting up carrageenan to the quality component of ice cream. Randomized Completely Block Design (RCBD) was used in this experiment, namely the addition of carrrageenan (0.1%, 0.3%, 0.5% and 0.7%). Parameters to be observed were chemical properties (fat content and reducing sugar levels, and physical properties including organoleptic tests (taste, texture and aroma). Data Analysis were tested by ANOVA and continued using the orthogonal polynomial method for chemical parameters while the physical parameters used the Least Significant Difference (LSD). The results indicate that the toting up of carrageenan has a significant effect on fat content but does not have a significant effect on reducing sugar levels in ice cream. However, in the organoleptic test, the taste, texture and aroma hedonic gave a significantly different effect, but for the organoleptic test of taste and texture, the scoring also gave significantly different effects but did not significantly affect the organoleptic aroma test. The toting up of 0.5% carrageenan used in making ice cream is the best treatment, both in terms of taste, texture and aroma preferred by the panelists.

Keywords: Carrageenan, Quality, Yellow Pumpkin , Yellow Sweet Potatoes, Ice cream

I.INTRODUCTION

Yellow Pumpkin and Sweet potatoes that are quite popular in Indonesia that have nutritional content such as carbohydrates, protein, vitamins A, B1 and C so that it can be a potential source of nutrient. The high production of pumpkin and sweet potatoes in Indonesia is not balanced with the utilization. As a food ingredient, yellow pumpkin and sweet potatoes are usually only processed as compote, or boiled, in addition to making traditional cakes, both has nutritional potential and bioactive components such as carotenoid in the form of beta-carotene, and has not been optimally utilized. One of the reasons is the limited public knowledge of the benefits of these food commodities. In fact, yellow pumpkin and sweet potatoes can also be processed into nutritional enhancing snacks for the family. One of the efforts to develop -based food products is the manufacture of ice cream [14]. Ice cream is a frozen food product made through a combination of freezing and agitation processes consisting of milk, sugar, whipped cream, egg yolk and salt. In making ice cream, a stabilizer is needed that can bind water. The results of the study using purple sweet potato in making ice cream and as a stabilizer using agar obtained purple sweet potato can bind water to ice cream products so that it can maintain

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