Penambahan Konsentrasi Bahan Penstabil Dan Sukrosa Terhadap Karakteristik Sorbet Murbei Hitam

Abstract

AbstrakSorbet merupakan salah satu makanan pencuci mulut dimana berasal dari pencampuran sari buah, sukrosa dan bahan penstabil yang memiliki bentuk menyerupai es krim. Penelitian ini bertujuan untuk mengetahui penambahan konsentrasi bahan penstabil dan sukrosa serta interaksi keduanya terhadap karakteristik sorbet murbei hitam. Metode penelitian dilakukan dalam dua tahap, yaitu penelitian pendahuluan dan penelitian utama. Penelitian pendahuluan yang dilakukan adalah menentukan bahan penstabil yang terpilih menggunakan uji organoleptik. Pada uji organoleptik penelitian pendahuluan memiliki tahapan yang terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Sedangkan pada penelitian utama yaitu menentukan konsentrasi bahan penstabil CMC dan sukrosa menggunakan metode RAK (Rancangan Acak Kelompok). Tahapan penelitian utama terdiri dari sortasi buah murbei, trimming, pencucian, penirisan, blanching, penghancuran, pencampuran sukrosa dan bahan penstabil CMC, pemasakan, temperring, pembekuan dengan ice cream maker, penyimpanan beku. Bahan penstabil yang terpilih di penelitian pendahuluan yaitu CMC. Hasil dari penelitian utama menunjukkan bahwa konsentrasi bahan penstabil berpengaruh terhadap tekstur, overrun, kadar air dan vitamin C. Konsentrasi sukrosa berpengaruh terhadap rasa, aroma, tekstur, kadar air dan vitamin C. Interaksi antara konsentrasi bahan penstabil CMC dan konsentrasi sukrosa berpengaruh terhadap tekstur dan kadar air. Hasil penelitian menunjukkan bahwa produk sorbet murbei hitam terpilih adalah perlakuan sampel a3b3 (konsentrasi CMC 0,3% dan konsentrasi sukrosa 25%), karena dilihat dari uji organoleptik merupakan sampel yang paling disukai panelis dengan aktivitas antioksidan 1954,388 ppm, kadar air 65,76%, vitamin C 22,16 mg/100 g bahan, dan overrun 25,30 %. AbstractSorbet is one of the desserts which came from mixing the juice, sucrose and stabilizer that had a shape resembling an ice cream. This study aimed were determined the concentration of stabilizer and sucrose and their interaction. The research method were carried out two stages, namely the preliminary research and the main research. The preliminary research was determined the selected stabilizers using organoleptic tests. In the organoleptic tests of the preliminary study were consisted of sorting mulberries, trimming, washing, draining, blanching, crushing, mixing sucrose and stabilizers, cooking, temperring, freezing with ice cream maker, and frozen storage. While the main research were determined the concentration of stabilizer CMC and sucrose using RBD (Randomized Block Design). The main research stage were consisted of sorting mulberries, trimming, washing, draining, blanching, crushing, mixing sucrose and stabilizer CMC, cooking, temperring, freezing with ice cream maker, and frozen storage. The chosen stabilizer in preliminary research was CMC. The results of main research showed that...

The Effect of Addition of Polysaccharide on Characteristics of Low Sugar Cucumber Sorbet

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The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet

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