ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM DARI SARI LIDAH BUAYA DAN SARI DAUN PANDAN WANGI

Ice cream is a semi-solid food. Ice cream is usually made from milk, sweteners, emulsifiers, stabilizers and flavours. Ice cream can be developed with the addition of aloe vera and pandan wangi to add nutritional value. The addition of aloe vera and pandan wangi is used as a natural antioxidant and natural dye. So this study aims to determine the difference in the proportions of aloe vera juice and pandan wangi leaf axtract on the physicochemical and organoleptic properties of ice cream. Ice cream research was conducted using a randomized block design consisting of two factors and arranged in a factorial manner. The factor I concentration of aloe vera juice with 4 levels (0%, 15%, 25%, and 35%). Factor II concentration of pandan leaf extract with 3 levels (15%, 25%, and 35%) in order to obtain 12 treatment combinations and repeated 2 times. Parameters observed were analysis of raw materials, antioxidants, melting power, color intensity, viscosity, total dissolved solids, organoleptic (aroma, color appearance, taste, and preference) of ice cream. The best treatment from this ice cream study was in the L3P3 treatment (aloe vera juice 35% : pandan leaf extract 35%) with the antioxidant activity value of ice cream 53.44%, the antioxidant value of ice cream increased by 89.5% from the control (5.84%); ice cream total dissolved solids 19 ºBrix. Viscosity value 3379.17 d.Pas; ice cream melting time is 56.12 minutes; color intensity of ice cream brightness level 70.60; color intensity greenish level -6.90; color intensity level of yellowness 3.90; the organoleptic score of ice cream scent was 4.78 (scented enough), while the color appearance score of ice cream was 5.67 (green enough), the ice cream tasted score was 4.67 (quite good), and the panelist’s preference for ice cream was 4.61 (quite like)