PENGARUH KONSENTRASI DAN KEHALUSAN TEPUNG BIJI JAGUNG SANGRAI TERHADAP MUTU FISIKOKIMIA DAN SENSORI ES LILIN
ABSTRACT: Lollies ice are
frozen beverage products with solid phase and belong to one of the water ice
products, which tend to taste sweet with economical purchase price. The aim of
this research was to know the combination of concentration and fineness of the
roasted roasted corn flour in producing lollies ice with th best
physicochemical and sensory characteristics that can be accepted by consumers.
The research was using completely randomized design with two factors, i.e the concentration
of roasted corn flour consisted of 5 levels i.e 2%, 4%, 6%, 8%, and 10% and
roasted corn flour fineness consisted of 3 levels i.e 60 mesh, 80 mesh and 100
mesh. The parameters analyzed were physical quality characteristics (color,
melting rate), chemical (pH, total soluble solids, ash content (mineral), total
solids), and sensory characteristics (color, flavor, taste, and texture). The
results showed that the interaction between concentration of roasted corn flour
fineness had a highly significant effect (P <0,01) on a score of texture.
The increasing concentrations of roasted corn flour decreased the color value
(oHue), pH, melting rate and increased the value of total solids and ash
content (mineral) of lollies ice. The lollies ice with the best quality was
based on the characteristics of sensory by hedonic test with % AI (Acceptable
Index) value was the concentration of 6% roasted corn flour and a fineness of
100 mesh. The best lollies ice had total value of sugar of 22.99% which already
met the minimum addition of sugar to the quality standard (8.0%) and total
microbes of 7.46 x 102 CFU / ml which showed a lower amount than the maximum
permissible total microbes standard (1 x 104 CFU / ml).
Penulis: Alex Frans G L Tobing
Kode Jurnal: jppertaniandd160483
