Kajian Mutu Fisikokimia dan Sensori Produk Es Lilin dari Campuran Sari Bit Merah dan Nenas dengan Penambahan Gelatin

Abstract

SUSI. The Physcochemical and Sensory Quality of Lollies Ice Produced From The Mixture of Red Beetroot and Pinneapple Juices with Gelatine Addition, supervised by Elisa Julianti and Ridwansyah. Lollies ice was categorized as water ice, a frozen product that contained no fat and well known with its economic price, colourful appearance and attracted taste for consumer. Mostly 90% of lollies ice products in commercial market contained only water, sugar, and some additives such as coloring, flavor and sweetener. Lollies ice development product based on the mixture of fruit and vegetable juice extract could be an alternative diet product because it contained no fat and released commercial products that were not qualified to nutrition standard. The aim of this research was to find the best combination treatment of the ratio of red beetroot and pinneapple juices with gelatine addition in producing lollies ice with the best characteristics of physcochemical and sensory quality. The research was conducted in two steps i.e 1)The manufacture of lollies ice from the mixture of red beetroot and pinneapple juices with five ratio i.e 100: 0 ;75: 25; 50 : 50; 25 : 75; and 0 : 100. Gelatine was added as a stabilizer with three concentration i.e 0%, 0,25%, dan 0,5%. Lollies ice produced was observed about physical, chemical characteristics and sensory quality. 2) The determination of lollies ice produced from the mixture of red beetroot and pinneapple juices with gelatine concentration that showed the best quality, then the best treatment of lollies ice produced and control were observed about antioxidant activity and total microbes content. The results showed that the interaction between red beetroot and pinneapple juice with gelatine’s concentration showed highly significant difference (P<0,01) on melting rate and titrable total acid content.The increasing amount of pinneapple juices added on the ratio of red beetroot and pinneapple juices could lower the pH value but increased the titrable total acid, vitamin C, total soluble solid and sensory characteristics. The best lollies ice (based on sensory characteristics with %AI (Acceptable Index) hedonic test) was the treatment with the ratio of red beetroot and pinneapple juice of 25:75 and 0,5% gelatine which showed the amount of antioxidant activity with IC50 value of 117,94 ppm, whereas the control of lollies ice from 100% red beetroot juice and 100% pinneapple juice had IC50 values of 112,9423 ppm and 151,4765 ppm respectively. The best quality of lollies ice and control had 2,9439 x 103 CFU/ml, 1,9225 x 103 CFU/ml, and 1,7457 x 103 CFU/ml of total microbes respectively which showed a lower amount than the maximum permissible total microbes standard (1 x 104 CFU/ml).