The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream
Abstract
Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).
References
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Chan, Levi Adhitya. 2008. Membuat Es Krim. Jakarta Selatan : PT Agromedia Pustaka.
Dey, S., & Nagababu, B. H. (2022). Applications of food color and bio-preservatives in the food and its effect on the human health. Food Chemistry Advances, 1, 100019. https://doi.org/https://doi.org/10.1016/j.focha.2022.100019
Effendi, Zulman, Surawan, Fitri E. D., Sulastri, Yosi. (2016) . Sifat Fisik Mie Basah Berbahan Dasar Tepung Komposit Kentang dan Tapioka. Jurnal Agroindustri. 6(2), 57-64
EU. (2016). Guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives. June, 31. http://ec.europa.eu/food/safety/docs/fs_food-improvement-agents_guidance_1333-2008_annex2.pdf
Fajiarningsih, H. (2013). Pengaruh Penggunaan Komposit Tepung Kentang (Solanum tuberossum L.) Terhadap Kualitas Cookies. Food Science and Culinary Education Journal. 2 (1), 36-43.
Hafids, S., Rahmi, S. L., & Chairunisah, A. R. (2019). Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel. Indonesian Food Science & Technology Journal, 3(1), 23–28. https://doi.org/10.22437/ifstj.v3i1.10186
Husna, Nadya, Amri, Choirul, Haryono. (2020). Penggunaan Tudung Saji Insulator Untuk Memperpanjang Masa Simpan Produk Es Krim. Tesis. Politeknik Kesehatan Kementerian Kesehatan Yogyakarta, Sleman DIY.
Ikawati, Nur Muslikhah. (2013). Pemanfaatan Sukun (Arthocarpus altilis) dan Susu Jagung (Zea mays) dalam Pembuatan Es Krim Dengan Penambahan CMC (Carboxy Methyl Cellulose). Naskah Publikasi. Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Muhammadiyah Surakarta.
Kortei, N. K., Odamtten, G. T., Obodai, M., Akonor, P. T., Wiafe-Kwagyan, M., Buckman, S., & Mills, S. W. N. O. (2020). Sensory evaluation, descriptive textural analysis, and consumer acceptance profile of steamed gamma-irradiated Pleurotus ostreatus (Ex. Fr.) Kummer kept in two different storage packs. Scientific African, 8, e00328. https://doi.org/https://doi.org/10.1016/j.sciaf.2020.e00328
Lubis, N., Agustiono, J., & Gilang Pradana, T. (2020). Effect of Red Dragon Fruit Peels (Hylocereus polyrhizus) as a Natural Dye and Preservatives on Chicken Nuggets. International Journal of Research and Review (Ijrrjournal.Com), 7(March), 3.
Moshfeghi, N., Mahdavi, O., Shahhosseini, F., Malekifar, S., & Taghizadeh, S. K. (2013). Introducing a New Natural Product From Dragon Fruit. Ijrras, 15(2 May), 269–272.
Muflihatin, I., & Purnasari, G. (2019). Organoleptic Properties and Acceptabilityof Modisco with Moringa Leaf Flour. The Second International Conference on Food and Agriculture, 570–577.
Prayitno, S. A., & Rahma, A. (2016). The sensory evaluation on pumpkin ice cream that formulated by red dragon fruit. Food Science and Technology Journal The, 2(2), 1–7. https://doi.org/10.25139/fst.v0i0.2036
Romulo, A., Meindrawan, B., & Marpietylie. (2021). Effect of Dairy and Non-Dairy Ingredients on the Physical Characteristic of Ice Cream: Review. IOP Conference Series: Earth and Environmental Science, 794(1). https://doi.org/10.1088/1755-1315/794/1/012145
Saleem, N., Nasreen Umar, Z., & Ismat khan, S. (2013). Survey on the use of synthetic Food Colors in Food Samples procured from different educational institutes of Karachi city. Journal of Tropical Life Science, 3(1), 1–7. https://doi.org/10.11594/jtls.03.01.01
Waladi, V. Setiaries Johan, dan F. Hamzah. (2015). Pemanfaatan Kulit Buah Naga Merah (Hylocereus polyrhizus)
sebagai Bahan Tambahan dalam Pembuatan Es Krim. Jurnal Online Mahasiswa. 2(1), 1-11
Published
2022-06-29
How to Cite
MEILANI, Delia et al.
The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream.
Indonesian Journal of Food Technology, [S.l.], v. 1, n. 1, p. 92-106, june 2022.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/6120>. Date accessed: 24 apr. 2025.
doi: https://doi.org/10.20884/1.ijft.2022.1.1.6120.
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Articles
