Gambaran mutu organoleptik dan tingkat kesukaan es krim sari tempe

Larastika, Olfa (2021) Gambaran mutu organoleptik dan tingkat kesukaan es krim sari tempe. Laporan Tugas Akhir, PROGRAM STUDI DIPLOMA III GIZI, POLTEKKES KEMENKES PALANGKARAYA.

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Abstract

Latar belakang : Tempe adalah salah satu produk olahan dari kedelai, produk asli Indonesia yang paling dikenal oleh dunia. Proses fermentasi kedelai menjadi tempe juga mengubah aroma kedelai yang berbau langu menjadi aroma khas tempe. Pengolahan tempe yang sering dijumpai merupakan pengolahan yang kurang divariasikan, seperti digoreng , rebus, bacem, dan lain sebagainya. Alternafif pengolahan pengembangan bahan tempe salah satunya dapat dikembangkan menjadi es krim tempe. Es krim merupakan salah satu produk olahan susu bersifat semi padat yang biasa dikonsumsi sebagai makanan selingan, teksturnya yang lembut banyak disukai oleh segala kalangan.

Tujuan :. Mengetahui gambaran mutu organoleptik dan tingkat kesukaan pada es krim sari tempe

Metode penelitian : Jenis penelitian yang digunakan dalam penelitian ini adalah ekpserimen. Rancangan acak lengkap dengan pelakuan penambahan sari tempe 100ml, 75ml, 50ml.

Hasil : Uji organoleptik pada es krim sari tempe panelis menyatakan warna kuning terdapat 10 (50 %), panelis menyatakan aroma khas tempe terdapat 15 (75 %), menyatakan rasa manis terdapat 15 (75 %), dan 18 (90 %) menyatakan tekstur lembut. Uji tingkat kesukaan pada es krim sari tempe panelis menyatakan menyukai warna terdapat 16 (80 %), menyukai aroma khas tempe terdapat 15 (75%), menyukai rasa terdapat 15 panelis (75 %), dan menyukai tekstur terdapat 16 (80 %).

Kesimpulan : Uji organoleptik terdapat warna es krim sari tempe berwarna kuning , aroma es krim sari tempe beraroma khas aroma tempe, rasa es krim sari tempe yaitu manis dan tekstur es krim sari tempe yaitu lembut Berdasarkan hasil yang didapatkan dari daya terima pada es krim sari tempe dari 20 panelis menyatakan suka terhadap warna, aroma, rasa, dan tekstur es krim sari tempe.

Backmlound : Tempeh is one of the processed products from soybeans, a native Indonesian product that is most recognized by the world. The fermentation process of soybeans into tempeh also changes the unpleasant smell of soybeans into a distinctive aroma of tempeh. Tempeh processing that was often encountered was less varied processing, such as fried, boiled, bacem, and so on. One of the alternatives for processing the development of tempeh inmledients can be developed into tempeh ice cream. Ice cream was a semi-solid dairy product commonly consumed as a snack, its soft texture was loved by all people.

Destination : Knowing the description of the organoleptic quality and the level of preference in tempeh extract ice cream

Research method : This research in the study was experimental. Completely randomized design with additional treatment of tempeh extract 100 ml, 75 ml, 50ml.

Results : The organoleptic test on the panelist tempeh extract ice cream stated that there were 10 (50 %) yellow color, the panelists stated that there were 15 (75 %) distinctive aroma of tempeh, 15 (75 %) stated that the sweet taste was 15 (75 %), and 18 (90 %) stated the texture. soft. The test of the level of preference in the tempeh extract ice cream panelists liked the color there were 16 (80 %), liked the distinctive aroma of tempeh there were 15 (75 %), liked the taste there were 15 panelists (75 %), and liked the texture there were 16 (80 %).

Conclusion : Organoleptic test shows that the color of tempeh extract ice cream was yellow, the aroma of tempeh extract ice cream has a distinctive aroma of tempeh, the taste of tempeh extract ice cream was sweet and the texture of tempeh extract ice cream was soft. twenty panelists expressed their liking for the color, aroma, taste, and texture of tempeh extract ice cream.

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