Effect of Cilembu Sweet Potato Starch and Storage Times on Physicochemical and Microbiology of Synbiotic Yoghurt Ice Cream

Abstrak. Tujuan dari penelitian ini untuk mendapatkan formulasi es krim dari berbagai sumber karbohidrat lokal, meneliti daya terima konsumen terhadap es krim nabati, dan meningkatkan nilai tambah sumber karbohidrat lokal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan pola faktorial yang terdiri atas 2 faktor. Faktor pertama adalah jenis karbohidrat (K) yang terdiri dari empat taraf yaitu K1 (tepung ubi jalar), K2 (pati ubi jalar), K3 (tepung jagung) dan K4 (tapioka). Faktor kedua adalah konsentrasi emulsifier (E) yang terdiri atas tiga taraf yaitu E1 = 0,8%, E2 = 1% dan K3 = 1,25%. Hasil penelitian menunjukkan bahwa hasil sidik ragam menunjukkan bahwa perlakuan jenis karbohidrat, konsentrasi emulsifier dan interaksi antara kedua perlakuan tidak berpengaruh (P0,05) terhadap overrun es krim yang dihasilkan. Berdasarkan hasil uji kesukaan dengan metode uji ranking diperoleh 4 jenis es krim berdasarkan sumber karbohidrat, yaitu es krim tepung ubi jalar dengan lesitin sebanyak 1,25% (K1E3), es krim pati ubi jalar dan pati jagung dengan lesitin sebanyak 1% (K2E2 dan K3E2), serta es krim berbahan pati ubi kayu dengan lesitin 0,8% (K4E1).Abstract. The purpose of this study was to obtain ice cream formulation from a variety of local carbohydrate sources, to examine the acceptability of consumers to vegetable ice cream, and to increase the added value of local carbohydrate sources. This research used a Randomized Block Design (RBD) with factorial pattern consisting of 2 factors. The first factor was the type of carbohydrate (K) consisting of four levels, namely K1 (sweet potato flour), K2 (sweet potato starch), K3 (corn flour) and K4 (cassava starch). The second factor was the concentration of emulsifier (E) consisting of three levels, namely E1 = 0.8%, E2 = 1% and K3 = 1.25%. The results showed that the results showed that the carbohydrate type, emulsifier concentration and interaction between the two treatments had no significant effect (P 0.05) on the overrun of ice cream produced. Based on the results of the hedonic test with the ranking test method, there were 4 types of ice cream based on carbohydrate sources that was sweet potato ice cream with 1.25% lecithin (K1E3), sweet potato starch and corn starch with 1% lecithin (K2E2 and K3E2), and cassava starch with 0.8% lecithin (K4E1).

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Composition of White Potato Starch (Ipomea batatas L.) with Avocado Seed Starch (Persea americana Mill) and Glyserol Concentration in Edible Film

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i2.2415 ◽

2020 ◽

Vol 2 (2) ◽

Author(s):

Musdar Musdar ◽

Lukmanul Hakim ◽

Juliani Juliani ◽

Jailani Jailani

Keyword(s):

Sweet Potato ◽

Potato Starch ◽

Persea Americana ◽

Edible Film ◽

Glycerol Concentration ◽

White Potato ◽

Ipomea Batatas ◽

Sweet Potato Starch ◽

Local Plants ◽

Avocado Seed

White sweet potato starch (Ipomea batatas L.) and avocado seed starch (Parsea americana Mill) derived from local plants have the potential to be developed as agricultural products. Starch is a hydrocolloid compound as a potential local resource to be utilized. Glycerol function as an anti-freezing which is hygroscopic. This study aims to determine the ratio of white sweet potato starch with avocado seed starch and the concentration of glycerol for making edible film. This study was an experiment using a completely randimized factorial design with 2 (two) main factor consisting of a comparison of white sweet potato starch and avocado seed with 3 levels: P1 = 35%:65%., P2=50%:50%., P3=65%:35% and glycerol concentration with 3 levels: G1=1%., G2=2%., G3=3%. The best result reasearch were content of 23.03% (tratment P1G1), solubility of 55.57% (treatment P3G2)., swelling test of 9.83% (treatment P2g3)., elongation of 8.18% (treatment P3G2)

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