PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomoea batatas) DAN TEPUNG PISANG NIPAH TERHADAP SIFAT ORGANOLEPTIK, VISKOSITAS DAN DAYA LELEH PADA ES KRIM SANTAN KELAPA

Abstract

Ice cream is a frozen food product with a soft texture that makes it feel light. The softness of ice cream comes from its fat emulsion content. This study aims to determine the effect of varying amounts of purple sweet potato flour (Ipomoea batatas) and nipah banana flour (Musa acuminata) on the sensory tests (texture, color, aroma, and taste), viscosity, and melting point of coconut milk-based ice cream. The study was conducted by a completely randomized design (CRD) with six treatments and three replicates. The treatments consisted of combinations of purple sweet potato flour (2.5%, 5%, 7.5%) and Nipah banana flour (2.5% and 5%). The results showed that the addition of purple sweet potato flour and Nipah banana flour had no significant effect on sensory tests (p>0.05) for all sensory criteria. However, variations in concentration had a significant effect on viscosity and ice cream melting power (p<0.05). Treatment U3P2 (7.5% purple sweet potato flour and 5% Nipah banana flour) produced the highest viscosity (1500 cP) and the longest melting point (16.01 minutes), while U1P1 (2.5%:2.5%) showed the lowest viscosity and melting point. The conclusion of this study is that a combination of purple sweet potato flour and Nipah banana flour can increase the viscosity and melting point of coconut milk-based ice cream without reducing the organoleptic acceptance of the panellists. The best treatment was shown in U2P2 (5%:5%) and U3P2 (7.5%:5%), which provided better texture, taste, and stability of the ice cream.