ANALISA MUTU ORGANOLEPTIK ES KRIM DENGAN VARIASI PENAMBAHAN PISANG KEPOK (Musa paradisiaca)

Abstract

The aim of this study was to determine the effect the addition of banana treatment on sensory characteristics of ice cream. This study was arranged using a completely randomized design with four treatments and three replications. The treatments in the study were the addition of 10% concentration of Kepok bananas; 20%; 30% and control, while the measured variables include organoleptic quality. The results showed that the variation in the addition of Kepok bananas to the making of ice cream gave a significant difference (P> 0.05) on the color, texture, taste and aroma of the resulting ice cream. The conclusion of this study is that the more bananas added will increase the banana aroma in the ice cream, the color of the ice cream tends to be yellow, the texture is quite soft and dominated by a strong banana flavor.