PEMANFAATAN WORTEL (Daucus Carota L.) DALAM PEMBUATAN ES KRIM DENGAN PENAMBAHAN JERUK KASTURI (Citrus Microcarpa B.)

Abstract

Ice cream is a type of semi-solid food made by freezing ice cream flour from sugar, a mixture of milk, animal or
vegetable fat, with or without other food additives permitted. The purpose of this study was to determine the
effect of the addition of carrot (Daucus carota L.) and kasturi orange (Citrus microcarpa B.) in making ice
cream on the quality and sensory properties of ice cream in accordance with the Indonesian National Standard
(01-3713-1995). The experiment was conducted experimentally using a completely randomized design (RAL)
with 4 treatments and 4 replications to obtain 16 experimental units. The treatment used in the study was W1
(ratio of carrot extract : kasturi orange 80:20), W2 (ratio of carrot extract : kasturi orange 70:30), W3 (ratio of carrot
extract : kasturi orange 60: 40) and W4 (ratio of carrot extract : kasturi orange juice 50:50). The data obtained were
analyzed statistically using analysis of variance (ANOVA). If F calculation was equal with or more than F table,
the further testing is done by duncan’s new multiple range test (DNMRT) at 5% level. The best formulation of
ice cream was using W2 treatment (ratio of carrot extract 70% and kasturi orange 30%). The resulting ice cream
total sugar of 60,16%, total solids of 66.11%, fat of 5.01%, protein of 3.08, overrun of 20.41%, melting time of
8.07%, and sensory assessment. Over all sensory assessment was favored by panelist with descriptions of
yellow, scented with citrus oranges and carrots, sour taste to unctuous and soft in texture.