KAJIAN PENGARUH DUA JENIS PENSTABIL DAN PENAMBAHAN KONSENTRASI PIGMEN BUNGA TELANG (Clitoria tertatea L.) SEBAGAI PEWARNA ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA SERTA ORGANOLEPTIK ES KRIM

Ice cream is a type of semi-solid food that is made by freezing. Ice cream product are expected to have a smooth texture and have a long melting power. The purpose of this study was to determine the effect and interaction of different types of stabilizers and the concentrations of telang flower pigment addition to the physicochemical and organoleptic characteristics of ice cream and determine the best treatment. This study uses a nested random design consisting of 2 factors. The main factor (main plot factor) is a type of stabilizer that is CMC (Carboxy Methyl Celulose) and Agar, and the nested factor (soup plot factor) is the concentration of telang flower pigment which consists of 4 levels namely 0%, 10%, 15% and 20% . The best result obtained in the process of making telang ice cream was in the treatment of P1T3 (CMC Stabilizer + 20% Telang Flower Pigment) with an overrun value of 62.46%; melting power for 31 minutes 74 seconds; brightness level (L) 45.35; redness level (a) 1.40; bluish level (b) -9.60; Dissolved Solids 23,10 oBrix; fat 8.71%; protein 3.08%; antioxidant activity 75.91% (an increase of 48,83%); anthocyanin levels 18.29 mg/L; taste organoleptic score 2.73 (mildly acidic); texture 3.87 (neutral); and appearance of 2.40 (rather interesting). Ice cream parameters that have fulfilled SNI are fat content, protein and total dissolved solids