PENGARUH KONSENTRASI JAGUNG MANIS (Zea mays saccharata) DAN BEDA JENIS PENSTABIL TERHADAP SIFAT FISIOKIMIA DAN ORGANOLEPTIK ES KRIM

Ice cream is a popular product among the community, especially in children. Ice cream with sweet corn materials and different types of stabilizers containing natural sugar content which is good for health. The ice cream storage in the refrigerator could make ice cream texture becomes crystallized and more heavy. The stabilizer is used for improving the ice cream structure because it has the ability to bind water. The purposes of this research are to determine the physical, chemical and organoleptic properties of sweet corn ice cream due to the influence of different concentrations and types of stabillizer. This research uses Randomized Block Design (RBD) with 2 factors. The first factor is concentration of sweet corn porridge (5%, 10% and 15% ). Then the second factor is the difference of stabillizer type (CMC, maize flour, and lecithin with 0.4% each). There are 9 treatment in this research, labelled with B1P1, B1P2, B1P3, B2P1, B2P2, B2P3, B3P1, B3P2 and B3P3. Repeated 3 times and the parametere observation are TDS (Total Dissolved Solid), viscosity, melting time, syneresis, total sugar content, fat, organoleptic test (texture, favorite and flavor). The result showed that TDS, viscosity, melting time, sugar level and organoleptic taste of ice cream affected by concentration of sweet corn porridge and the difference of stabillizer type. TDS 40,00-48,33 °brix, viscosity 20,00-103,33 d pas, melting time 10,92-24,87minute, syneresis 0,25-1,28%, sugar level 5,718-10,955%, fat 0 , 35% -0.66%, texture 2.63-4.24% (soft), preferences 2.83-3.48% (likes), and a good 2.83-3.89% (sweet) flavor be accepted