PENGARUH PENAMBAHAN PUREE LABU KUNING DAN LAMA PENGOCOKAN (AGITASI) TERHADAP SIFAT ORGANOLEPTIK ES KRIM YOGHURT

Abstrak Tujuan penelitian ini adalah untuk mengetahui: 1) pengaruh penambahan puree labu kuning terhadap sifat organoleptik es krim yoghurt, meliputi tekstur, warna, aroma, dan rasa; 2) pengaruh lama pengocokan (agitasi) terhadap sifat organoleptik es krim yoghurt, meliputi tekstur, warna, aroma, dan rasa; 3) pengaruh interaksi penambahan puree labu kuning dan lama pengocokan (agitasi) terhadap sifat organoleptik es krim yoghurt, meliputi tekstur, warna, aroma, dan rasa; 4) nilai overrun dan  kecepatan meleleh produk es krim yoghurt terbaik; dan 5) kandungan  vitamin A, β-karoten, lemak, dan kalsium.              Jenis penelitian ini adalah eksperimen dengan dua faktor, yaitu faktor A dengan tiga perlakuan penambahan puree labu kuning yang berbeda 30 %, 40 %, dan 50 % dari berat total bahan dan faktor B dengan dua durasi pengocokan yang berbeda yaitu 5 menit dan 10 menit. Metode pengambilan data dilakukan dengan uji organoleptik menggunakan lembar observasi terhadap 15 panelis terlatih yaitu dosen Tata Boga PKK UNESA dan  15 panelis semi terlatih yaitu mahasiswa Tata Boga PKK UNESA. Data hasil uji organoleptik dianalisis dengan uji anava ganda. Hasil penelitian menyimpulkan bahwa: 1) terdapat pengaruh penambahan puree labu kuning terhadap tekstur, warna, aroma, dan rasa es krim yoghurt; 2) terdapat pengaruh lama pengocokan (agitasi)  terhadap aroma es krim yoghurt; 3) tidak terdapat pengaruh interaksi penambahan puree labu kuning dan lama pengocokan (agitasi) terhadap tekstur, warna, aroma, dan rasa es krim yoghurt; 4) produk es krim yoghurt labu kuning terbaik dengan penambahan puree labu kuning 50 % dan lama pengocokan (agitasi) 5 menit memiliki nilai overrun sebesar 37,9%, sedangkan nilai rata-rata kecepatan meleleh selama 51,09 menit atau 51 menit 5 detik; dan 5) nilai kandungan gizi es krim yoghurt labu kuning terbaik dengan penambahan puree labu kuning 50 % dan lama pengocokan (agitasi) 5 menit berdasarkan uji kimia di laboraturium adalah vitamin A 78.55 mg, β-karoten 89.60 mg, lemak 12,56 %, dan kalsium 121,8 mg. Kata Kunci: es krim yoghurt, puree labu kuning, dan lama pengocokan (agitasi).   Abstract The aims of this research were to know: 1) the effect addition of pumpkin puree toward the organoleptic characteristic of yoghurt ice cream including texture, color, aroma, and taste; 2) the effect of agitation toward the organoleptic characteristic of yoghurt ice cream including texture, color, aroma, and taste; 3) the interaction effect additional of pumpkin puree and agitation toward the organoleptic characteristic of yoghurt ice cream including texture, color, aroma, and taste; 4) overrun number and melting rate of the best yoghurt ice cream product; and 5) contents of  vitamin A, β-carotene, fat, and calsium. This research was experimental with two factors, those are factor A with three treatments of different pumpkin puree addition, 30%, 40%, and 50% of total ingredients weight and factor B with two different durations of mixing, 5 minutes and 10 minutes. Data was collected by organoleptic test which using observation sheet performed by 15 trained panelists, lecturers of Food Study Program, Home Economic Education Department, UNESA, and 15 semi-trained panelists, students of Food Study Program, Home Economic Education Department, UNESA. Data of the organoleptic test result analyzed using Two Way Anava. The result showed that: 1) there are effects of pumpkin puree addition on texture, color, aroma, and taste of yoghurt ice cream; 2) there is effect of agitation on aroma of yoghurt ice cream; 3) there are no interaction effects of pumpkin puree addition and agitation toward texture, color, aroma, and taste of yoghurt ice cream; 4) the best yoghurt ice cream product is additional of pumpkin puree 50% and agitation 5 minutes that has overrun number 37.9%, while the average melting rate is 51.09 minute or 51 minutes and 5 seconds; 5) nutritional contents of the best pumpkin puree yoghurt ice cream based on chemical test in laboratory are vitamin A 78.55 mg, β-carotene 89.60 mg, fat 12,56%, and calsium 121,8 mg.  Keywords: yoghurt ice cream, pumpkin puree, and mixing time (agitation