Melola Discovery

← Melola Discovery

Jurnal

PENGARUH PENAMBAHAN PASTA UWI UNGU (DISCOREA ALATA L) TERHADAP KUALITAS ORGANOLEPTIK DAN FISIKO KIMIA ES KRIM

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 1 (2018)

DOI
10.33772/jstp.v3i1.3974
ISSN
2527-6271
Published
2018-04-14
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. Thisstudy used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with leastsignificant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yampaste, 52 g full cream milk, 35 g whipping cream, 0.4 g salt, and 46 g sugar. The favorite rating scores of color, aroma,taste, and texture were 2.60 (like), 3.85 (like), 3.77 (like), and 3.39 (like). The ice cream sample required 23 minutes to bemelt. The nutritional values were 0.4 fat content (%db), and 3.79 protein (%db), with storage temperature of -4oC. Theresults show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the widercommunity as a product without artificial additives. Keywords: Purple yam Ice cream ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT),dimana perlakuan sebanyak 3 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 =pasta uwi ungu 315 g, dan P3= pasta uwi ungu 360. Hasil penilaian organoleptik menunjukkan bahwa pada ujiorganoleptik terpilih oleh panelis terdapat pada komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g,garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 2,60% (disukai), aroma 3,85% (disukai), rasa 3,77%(disukai), tekstur 3,39% (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Nilai gizi: kadarlemak 0,4 (%db), dan kadar protein 3.79 (%db), dengan suhu penyimpanan -4oC. Hasil penelitian menunjukan bahwaproduk es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yangditerima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis. Kata kunci: Es krim uwi ungu PENDAHULUAN

Collaboration network of the authors

40 authors · 130 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Syarif Hidayatullah State Islamic University Jakarta
  • University of Indonesia
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Nur AsyikUniversitas Halu Oleo15
RH Fitri FaradillaAffiliation unknown13
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Hermanto HermantoUniversitas Halu Oleo9
LA KARIMUNAUniversitas Halu Oleo9
SRI WAHYUNIAffiliation unknown9
Abdu Rahman BacoAffiliation unknown8
SRI REJEKIUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Tamrin TamrinUniversitas Halu Oleo4
Asnani AsnaniAffiliation unknown3
Mariani. LAffiliation unknown3
Nur Arfa YantiAffiliation unknown2
M. JahidingAffiliation unknown2
Alimin AliminSyarif Hidayatullah State Islamic University Jakarta2
La AgusuAffiliation unknown2
Halimahtussadiyah HalimahtussadiyahAffiliation unknown2
Andi WidyantiAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Fahyuddin FahyuddinAffiliation unknown1
Hasniar SanawingAffiliation unknown1
Saefuddin SaefuddinUniversitas Halu Oleo1
Andi SatrianiAffiliation unknown1
Sartina ButonAffiliation unknown1
Halimahtussaddiyah RitongaAffiliation unknown1
Fitri Handayani HAffiliation unknown1
Novi NurdiyantiAffiliation unknown1
La Ode KadidaeAffiliation unknown1
Muh. Aksan DermawanAffiliation unknown1
Fitri Handayani HamidAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Thamrin AzisAffiliation unknown1
La Ode Muhammad DarusmanAffiliation unknown1
Muhammad FajarUniversity of Indonesia1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN PASTA UWI UNGU (DISCOREA ALATA L) TERHADAP KUALITAS ORGANOLEPTIK DAN FISIKO KIMIA ES KRIM</dc:title>
	<dc:creator>Awaliah, Reski</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>MASHUNI, MASHUNI</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. Thisstudy used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with leastsignificant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yampaste, 52 g full cream milk, 35 g whipping cream, 0.4 g salt, and 46 g sugar. The favorite rating scores of color, aroma,taste, and texture were 2.60 (like), 3.85 (like), 3.77 (like), and 3.39 (like). The ice cream sample required 23 minutes to bemelt. The nutritional values were 0.4 fat content (%db), and 3.79 protein (%db), with storage temperature of -4oC. Theresults show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the widercommunity as a product without artificial additives. Keywords: Purple yam Ice cream ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT),dimana perlakuan sebanyak 3 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 =pasta uwi ungu 315 g, dan  P3= pasta uwi ungu 360.  Hasil penilaian organoleptik menunjukkan bahwa pada ujiorganoleptik  terpilih oleh panelis terdapat pada komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g,garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 2,60% (disukai), aroma 3,85% (disukai), rasa 3,77%(disukai), tekstur 3,39% (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Nilai gizi: kadarlemak 0,4 (%db), dan kadar protein 3.79 (%db), dengan suhu penyimpanan -4oC. Hasil penelitian menunjukan bahwaproduk  es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yangditerima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis. Kata kunci:  Es krim uwi ungu  PENDAHULUAN</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-04-14</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3974</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i1.3974</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 1 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3974/3051</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>