Kajian mutu fisikokimia dan sensori es lilin markisa dengan konsentrasi sari bengkuang dan jenis penstabil yang berbeda

Abstract

SOPHIA SRI JAYA. Study of Physcochemical and Sensory Quality of Passionfruits Lollies Ice with Concentration of Jicama Roots and Several Stabilizer, supervised by Elisa Julianti and Mimi Nurminah. Lollies ice is frozen drink product that made from water and sugar or artificial sweeteners with synthetic dyes added. This research used passionfruits juices as dye and scents source, jicama roots juices as mineral and antioxidant sources that had high water content that could be replaced water in producing lollies ice. The aim of this research was to know the concentration of jicama roots that added in passionfruits juices and stabilizer type to produce the best physcochemical characteristics lollies ice that can be accepted by consumers. Concentration of jicama roots juices used were 0%, 25%, 50%, 75%, and 100% of passionfruits juices and the stabilizers were gelatine, gum arabic, and CMC. The results showed that the interaction between concentration of jicama roots and difference stabilizer had a highly significant effect (P<0,01) on vitamin C content and had a significant effect (P<0,05) on titrable total acid and the value of acceptable index flavour. The increasing concentration of jicama roots juices increased pH but decreased chemical characteristics (ash content (mineral), titrable total acid, vitamin C, total soluble solid) and also increased the value of acceptable index flavour of lollies ice. The lollies ice with the best quality based on physical and sensory characteristics by hedonic test with %AI (Acceptable Index) value was the concentration of jicama roots of 100% using gelatine. The best lollies ice had a medium antioxidant activity with the range of IC50 value of 101- 150 bpj and total microbes of 4,53 x 102 CFU/ml which was lower than maximum permissible total microbes standard (1 x 104 CFU/ml).