AKTIVITAS ANTIOKSIDAN ES KRIM BUAH MERAH (Antioxidant Activity of Fruit Red Ice Cream)

Abstract Ice cream is one type of food preferred by consumers. In general, the ice cream is made from a mixture of dairy products. The addition of red fruit in ice cream was expected to increase the nutritional value of ice cream products, chemical content in the red fruit was an essential nutrient for the body's defenses such as beta-carotene, tocopherol is an antioxidant compound. The addition of CMC in the red fruit ice cream is expected to maintain the stability of the emulsion and improve the softness of the product. This study aims to determine the effect of red fruit and CMC on the characteristics of the physical, chemical and organoleptic red fruit ice cream produced. The research used Completely Randomized Design (CRD) with 2 factors, the first proportions of red juice: milk cow (15:85; 25:75; 35:65). Second factor is the addition of CMC (0.2, 0.3, 0.4%). The Results red fruit ice cream best treatment was obtained from a combination of red fruit: cow's milk (15%: 85%) with a concentration of 0.2% CMC. The ice cream had a characteristic red fruit with antioxidant activity of 55.61%, 6.96% protein content, fat content of 12.35%, the stability of the emulsion 3.06 g, total dissolved solids 37.00 "Brix", water content 55, 49% and 19.11% overrun. Keywords: Antioxidant activity, red fruit, ice cream. Abstrak Es krim merupakan salah satu jenis makanan yang disukai oleh konsumen. Secara umum es krim di buat dari campuran produk susu. Penambahan sari buah merah (Pandanus Conoideus Lamk) dalam es krim diharapkan dapat menambah nilai gizi produk es krim, kandungan kimia di dalam buah merah merupakan zat gizi penting untuk ketahanan tubuh seperti beta-karoten, tokoferol yang merupakan senyawa antioksidan. Penambahan CMC dalam es krim buah merah diharapkan dapat mempertahankan stabilitas emulsi dan memperbaiki kelembutan produk. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah merah dan CMC terhadap karakteristik sifat fisik, kimia dan organoleptik es krim buah merah yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor dan masing-masing perlakuan kombinasi diulang sebanyak 2 kali. Faktor I proporsi sari buah merah : susu sapi (15:85 ; 25:75 ; 35:65). Faktor II penambahan CMC (0,2 ; 0,3 ; 0,4). Hasil penelitian menunjukkan es krim buah merah perlakuan terbaik diperoleh dari kombinasi sari buah merah : susu sapi (15% : 85%) dengan konsentrasi CMC 0,2%. Es krim buah merah tersebut mempunyai karakteristik dengan aktifitas antioksidan 55,61%, kadar protein 6,96%, kadar lemak 12,35%, stabilitas emulsi 3,06 gr, total padatan terlarut 37,00 “Brix”, kadar air 55,49% dan overrun 19,11%. Kata kunci :Aktivitas Antioksidan, buah merah, es krim