Gambaran mutu organoleptik, tingkat kesukaan dan kandungan vitamin c pada es krim buah naga (Hylocereus polyrhizus)

Azizah, Alfina (2023) Gambaran mutu organoleptik, tingkat kesukaan dan kandungan vitamin c pada es krim buah naga (Hylocereus polyrhizus). Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar belakang : Buah naga atau dragon fruit banyak dibudidayakan di Indonesia dan memiliki gizi tinggi yang kaya akan vitamin C. Namun konsumsi di Indonesia maupun Kalimantan Tengah masih kurang dan pemanfaatan buah naga menjadi produk olahan pangan masih sangat terbatas. Tujuan : Tujuan umum penelitian ini adalah untuk mengetahui gambaran mutu organoleptik, tingkat kesukaan, dan kandungan vitamin C es krim buah naga. Metode Penelitian : Penelitian ini dilaksanakan pada bulan Januari 2023. Jenis penelitian yang digunakan adalah eksperimental dengan desain Rancangan Acak Lengkap (RAL) perlakuan penambahan buah naga yaitu pada formula P1 350 g, formula P2 400 g, formula P3 450 g, formula P4 500 g. Data diolah dan dianalisis secara deskriptif dalam bentuk diagram batang. Hasil dan Pembahasan : Berdasarkan hasil uji organoleptik yang penilaiannya dilakukan oleh panelis diperoleh formula P1 paling banyak dipilih dengan aroma yang sangat khas, formula P3 paling banyak dipilih dengan rasa yang manis, formula P1 paling banyak dipilih dengan tekstur yang sangat lembut, dan pada formula P2 paling banyak dipilih dengan warna yang ungu. Hasil uji tingkat kesukaan es krim buah naga menunjukkan bahwa mayoritas panelis menyukai aroma, rasa, tekstur pada formula P3, dan warna pada formula P4. Kesimpulan : Mayoritas panelis menyukai aroma, rasa, tekstur pada formula P3, dan warna pada formula P4, dan es krim buah naga yang dihasilkan memiliki kandungan vitamin C yang sesuai standar kebutuhan konsumsi/hari (30-60 mg/hari).

Background: Dragon fruit or dragon fruit is widely cultivated in Indonesia and has high nutrition which is rich in vitamin C. However, consumption in Indonesia and Central Kalimantan is still lacking and the utilization of dragon fruit into processed food products is still very limited. Objective: The general objective of this study was to describe the organoleptic quality, preference level, and vitamin C content of dragon fruit ice cream. Research methods: This research was conducted in January 2023. The type of research used was experimental with a Completely Randomized Design (CRD) design with the addition of dragon fruit, namely formula P1 350 g, formula P2 400 g, formula P3 450 g, formula P4 500 g.
The data is processed and analyzed descriptively in the form of a bar chart. Result and discussion: Based on the results of the organoleptic test whose assessment was carried out by the panelists, it was obtained that the P1 formula was the most selected with a very distinctive aroma, the P3 formula was the most selected with a sweet taste, the P1 formula was the most selected with a very soft texture, and the P2 formula was the most selected with purple color. The results of the dragon fruit ice cream preference test showed that the majority of panelists liked the aroma, taste, texture of the P3 formula, and the color of the P4 formula. Conclusions: The majority of the panelists liked the aroma, taste, texture of the P3 formula, and the color of the P4 formula, and the resulting dragon fruit ice cream contained vitamin C that met the standard consumption requirement/day (30-60 mg/day).

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