DAYA TERIMA MASYARAKAT TERHADAP ES KRIM DENGAN PENAMBAHAN TEPUNG JAHE

Mentari Purnamasari1,  Thresia Dewi2, H. Mustamin2, Nursalim2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Alumni Diploma III Gizi, Politeknik Kesehatan Kemenkes, Makassar

 

Abstract

Background: Ice cream is made ​​of semi-solid foods by freezing the mixture of milk, fat, water and sugar. Ice cream is loved by almost all people are consumed as a snack or dessert. To enrich the taste and benefits of ice cream then one of them with the use of white ginger. White ginger herb is a plant that is usually used as a beverage or food mixture. Spicy ginger flavor that can provide a refreshing sensation as lozenges and throat.

Objective: The purpose of this study is to determine the public acceptability of the ice cream with the addition of ginger powder covering aspects of taste, color, texture, flavor and nutritional content.

Methods: This study is a pre-experiment using a study design Post Text Group Design. Acceptability of ice cream with the addition of ginger powder hedonic assessed by testing the 25 panelists.

Results: The results obtained in the manufacture of flour ginger ice cream this is the public acceptance of the ice cream with the addition of ginger powder at a concentration of 1% to 88% expressed a sense of aspects of love, the texture aspect 87% said very like, in the aspect of color 85% stated love and the scent aspect 85% said very like. Public acceptance of the ice cream with the addition of ginger powder in a concentration of 2% to 83% expressed a sense aspects of love, the texture of the 81% stated aspects like, on aspects like color and 81% expressed on 77% stated aspects like aroma. While the public acceptability of the ice cream with the addition of ginger powder in a concentration of 3% to 58% expressed a sense of aspects do not like, the texture aspect 63% expressed love, the aspect of color 61% did not like the aroma and on aspects like 69% stated.

conclusion: the ice cream with the addition of ginger powder 1%, preferably both from the panelists taste, color, flavour and texture

Suggestion: It is recommended if you want to make ice cream with the addition of ginger powder, preferably using a 1% concentration of ginger powder for flavor, texture, color and aroma are preferred.

Keywords: Ice Cream, Flour Ginger, Power Accept.

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