KAJIAN PEMANFAATAN BUAH NAGA MERAH (Hylocereus polyrhizus.) DALAM PEMBUATAN ES KRIM DENGAN VARIASI PENAMBAHAN KARAGENAN

Ice cream is one type of food that is very popular with various circles. The purposes of this study were determining the interaction of dragon fruit porridge addition and carrageenan added to the ice cream mixture. The study was conducted using randomized complete block design (RCBD) consisting of two factors. The first factor is 20%, 30%, 40% dragon fruit pulp concentration. The second factor is carrageenan concentration 0.1%, 0.3%, and 0.5%; so there are 9 treatment combinations and repeated 3 times. The Observational parameters used were fat content, protein, total sugar, antioxidant, overrun, melting time, total dissolved solids (TDS), viscosity, color intensity, organoleptic (appearance, taste, texture, preference). The results showed that there were interactions between the addition of dragon fruit pulp and the addition of carrageenan added to the value of total sugar, lightness (L), yellowish level (b+), and appearance. Addition of dragon fruit porridge affects the value of fat, total sugar, protein, overrun, melting time, viscosity, antioxidant, TDS, lightness (L), redness (a+), yellowish (b+), appearance and preference. Addition of carrageenan affects the value of total sugar, protein, melting time, TDS, Lightness (L), redness (a+), yellowness (b+), and appearance. The best treatment for dragon fruit ice cream was obtained by adding 40% dragon fruit porridge and 0.5% carrageenan (B3K3).The results were fat content 12.19%, total sugar 20.27%, protein 2.41%, overrun 47.33%, melting time 22.38 minutes, viscosity 176.67 cP, antioxidant 50.15% (increased up to 29.78% compared to commercial ice cream), total dissolved solids (TDS) 28.93oBrix, lightness level (L) 38.77, redness level (a+) 19.07, yellowness level (b+) 5.57, organoleptic taste 3.43, organoleptic texture 3.77, organoleptic appearance 3.77, and organoleptic preference 3.27.fat content parameters, total sugar, melting time (minimum of 5%, 8%, and 15-25 minutes) produce values that are in accordance with the requirements of the quality of ice cream (SNI No. 01-3713-1995)