Studi Pengaruh Perbedaan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia, Dan Sensori Es Krim Nanas

Abstract This study aimed to evaluate the effect of the ratio of pineapple puree and carrageenan on the physical, chemical, and sensory characteristics of pineapple ice cream. The experiment was designed using a Completely Randomized Design (CRD) with four treatment levels of pineapple puree and carrageenan ratio: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) performed in triplicate. The evaluated parameters encompassed physical properties (melting rate, viscosity, and overrun), chemical properties (protein content, total soluble solids, pH, vitamin C content, and antioxidant activity), as well as hedonic sensory evaluation (taste, aroma, color, texture, aftertaste, and overall acceptability). The obtained data were statistically analyzed using One-Way ANOVA, followed by Duncan's Multiple Range Test (DMRT) at a 5%significance level (α = 0.05). The results indicated that the variation in the ratio of pineapple puree and carrageenan significantly affected the melting rate, viscosity, pH, total soluble solids, protein content, antioxidant activity, and all sensory attributes. However, the treatments did not significantly affect the overrun value and vitamin C content of the ice cream. The formulation with an appropriate ratio showed improved texture stability and sensory acceptance, indicating its potential application in pineapple ice cream production. Abstrak Penelitian ini bertujuan untuk mengevaluasi pengaruh rasio puree nanas dan karagenan terhadap karakteristik fisik, kimia, dan sensori es krim nanas. Eksperimen dirancang menggunakan metode Rancangan Acak Lengkap (RAL)dengan empat taraf perlakuan rasio puree nanas dan karagenan: F0 (200 g : 0 g), F1 (194 g : 6 g), F2 (188 g : 12 g), dan F3 (182 g : 18 g) dan dilakukan pengulangan sebanyak tiga kali. Parameter yang dievaluasi mencakup sifat fisik (melting rate, viskositas, dan overrun), sifat kimia (kadar protein, total padatan terlarut, pH, vitamin C, dan aktivitas antioksidan), serta uji sensori hedonik (rasa, aroma, warna, tekstur, aftertaste, dan penerimaan keseluruhan). Data dianalisis secara statistik menggunakan One-Way ANOVA dan dilanjutkan dengan Duncan's Multiple Range Test (DMRT) pada taraf signifikansi 5% (α = 0,05). Hasil penelitian menunjukkan bahwa variasi rasio puree nanas dan karagenan memberikan pengaruh nyata terhadap melting rate, viskositas, pH, total padatan terlarut, protein, aktivitas antioksidan, serta seluruh atribut sensori. Namun demikian, perlakuan tersebut tidak memberikan pengaruh yang signifikan terhadap nilai overrun dan kadar vitamin C es krim. Formulasi dengan rasio yang tepat mampu meningkatkan kestabilan tekstur dan penerimaan sensori, sehingga berpotensi untuk diaplikasikan dalam pengembangan produk es krim nanas.