KAJIAN SIFAT FISIK DAN ORGANOLEPTIK PENGGUNAAN TEPUNG JAGUNG PADA PEMBUATAN ES KRIM KELAPA

Abstract

Coconut milk can be alternative ingredient in ice cream and suitable for lactose intolerant people. For making of ice cream needs coloid gel material dissolved in ice cream mixture (ICM). Corn starch or its called maizena usually can be used in ice cream making with food surfactant in the same time. The corn starch could be boiled with water or solvent addition in order to coloid gel forming. The aims of this research were understanding to using corn starch in coconut ice cream making in order to physic (ICM viscosity, overrun, melted time) and organoleptic test (odor, flavor, color, and hedonic test). The research was conducted in laboratory scale and used of simple homemade equipments and it was not big scale or ice cream industry scale.  The research design was used completely random design with 4 levels and 3 repetitions than Duncan multiple range test as an analysis of datas. The research resulted the addition of corn flour could influence to overrun. And its prosentations higher so overrun would be lower. The panelists tested to 4% corn flour addition as highest score in taste of sweet, soft texture, and more coconut flavouring. Coconut ice cream with 4% corn flour addition had the most tended by the panelists, but the score was not significantly different with 1% corn flour addition.