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Kualitas Es Puter dengan Penambahan Bubur Kulit Buah Naga Merah Bagian Dalam (Hylocereus polyrhizus) dan Ekstrak Pektinnya sebagai Agen Penstabil

Keithy Milleani Kho  -  Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Jalan Babarsari no 44 Yogyakarta Indonesia 55281, Indonesia
*Yuliana Reni Swasti orcid scopus publons  -  Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Jalan Babarsari no 44 Yogyakarta Indonesia 55281, Indonesia
Franciscus Sinung Pranata  -  Faculty of Biotechnology, Universitas Atma Jaya Yogyakarta, Jalan Babarsari no 44 Yogyakarta Indonesia 55281, Indonesia

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Abstract

Es puter adalah salah satu jenis frozen dessert yang mirip dengan es krim, namun menggunakan santan kelapa sebagai sumber lemaknya. Es puter umumnya memiliki kristal es yang kasar, sehingga diperlukan agen penstabil untuk mencegah pembentukan kristal es yang kasar dan agar tidak mudah meleleh. Kulit buah naga merah diketahui mengandung pektin sebanyak 10,79%, sehingga berpotensi digunakan sebagai agen penstabil. Penelitian ini menggunakan bubur kulit buah naga merah bagian dalam dengan konsentrasi 5, 10, dan 15% dan ekstrak pektinnya ke dalam produk es puter. Es puter dengan penstabil CMC juga dibuat sebagai pembanding. Karakteristik berupa kadar lemak, kadar protein, total padatan, kadar serat tak larut, kadar serat larut, total fenolik, aktivitas antioksidan, waktu leleh, overrun, angka lempeng total, dan keberadaan Salmonella es puter dianalisis dengan menggunakan rancangan acak lengkap dan diuji lanjut dengan Duncan Multiple Range Test. Kesimpulannya, penambahan 10% bubur kulit buah naga merah bagian dalam dan ekstrak pektinnya mampu menghasilkan es puter yang terbaik. Produk perlakuan terbaik memiliki kadar lemak sebesar 10,61%, kadar protein 1,95%, total padatan 30,99%, kadar serat tak larut 0,90%, kadar serat larut 1,12%, total fenolik 28,55 mg GAE/100 g, aktivitas antioksidan 80,42%, waktu leleh 1039 detik/30 gram es puter, overrun 40,86%, angka lempeng total 5,3 x 102 CFU/g, dan negatif untuk keberadaan Salmonella.

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Keywords: es puter; bubur kulit buah naga merah bagian dalam;ekstrak pektin; agen penstabil
Funding: Program Indofood Riset Nugraha Periode 2019/2020 with a letter of cooperation agreement number: SKE.015/CC/IX/2019.

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