Anisa Khairina, Bambang Dwiloka, Siti Susanti



Penelitian ini bertujuan untuk mengetahui proses pembutan, formulasi, aktivitas antioksidan, sifak fisik, dan sensoris es krim dengan penambahan sari buah apel agar tercipta produk es krim yang baik dengan faktor penambahan sari apel sebesar 0%; 25%; 50%; dan 75%. Rancangan Acak Lengkap (RAL) dengan 5 kali pengulangan digunakan dalam penelitian ini. Data yang diperoleh dianalisis dengan cara menguji langsung sampel sebanyak 2 perlakuan dengan masing-masing perlakuan menggunakan 2 pengulangan untuk aktivitas antioksidan, ANOVA untuk sifat fisik, sedangkan uji Kruskal Wallis digunakan untuk data organoleptik. Hasil penelitian menunjukkan penambahan sari apel menmeningkatkan aktivitas antioksidan dan berpengaruh nyata (p<0.05) terhadap overrun, resistensi pelelehan, dan total solid. Penambahan sari apel berpengaruh nyata (p<0.05) terhadap aroma, rasa, tekstur, dan warna, sedangkan pada pengamatan secara keseluruhan atau overall tidak ada perbedaan yang nyata. Semakin tinggi penambahan sari apel menghasilkan peningkatan pada aktivitas antioksidan dan overrun dengan nilai aktivitas antioksidan tertinggi sebesar 14.867% dan rerata overrun tertinggi sebesar 36.46%, serta penurunan terhadap resistensi pelelehan menjadi 65 menit 20 detik per 100 g es krim dan penurunan total solid dari 34.94% menjadi 21.18%. Semakin tingginya penambahan sari apel juga berpengaruh terhadap meningkatnya aroma apel dan warna es krim yang dari putih menjadi cream, serta menurunnya rasa manis, tekstur menjadi kasar.



This research aim is to understand ice cream making process, to discover the right formulation to produce good quality ice cream, to find out antioxidant activities, physical, and sensory characteristics of ice cream with the addition of apple cider with each percentage of 0%, 25%, 50%, and 75%. Completely Randomized Design (RAL) with 5 times repetition was used for this research. Data obtained from analysis using descriptive for antioxidant activities, ANOVA for physical characteristics, and organoleptic for Kruska Wallis test. Result of the research showed that the addition of apple cider increased the antioxidant activities and had a real impact (p<0.05) towards overrun, melting resistance, and total solid. The addition of apple cider gave a significant impact (p<0.05) for aroma, flavour, texture, and colour, but did not have any visible impact to overall. Higher addition of apple cider generated growth on antioxidant activities and to overrun, resulting the highest antioxidant activities of 14.867% and the average number of highest overrun is at 36.46%, it also caused decreasing level of melting resistance to 65 minutes 20 seconds per 100 g ice cream and reduction of total solid from 34.94% to 21.18%. The higher addition of apple cider enhanced the apple aroma and changed the ice cream’s colour from white to cream. It also lowered thesweetness and turned the texture rough.


Apel; Antioksidan; Es Krim; Overrun; Resistensi Pelelehan; Total Solid

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DOI: http://dx.doi.org/10.21776/ub.jtp.2018.019.01.6


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