UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]

Jeremia Manuel, Raffi Paramawati, Maria D. P. Masli
2014 Jurnal Teknologi dan Industri Pangan  
This research was carried out to develop a functional ice cream product with natural colorant derived from an optimum set of roselle calyces extract and citric acid concentrations. Although citric acid can improve red color stability of rosella, its addition is limited due to the acidic and bitter aftertaste it imparts. Response surface methodology (RSM) was employed to analyze the effect of roselle calyces extract and citric acid on physicochemical characteristics and sensory acceptance of an
more » ... y acceptance of an ice cream. A central composite design consisting of two independent variables (roselle calyces extract and citric acid cocentrations) at five levels (-1.41421, -1, 0, +1, and + 1.41421) with 13 runs (formulations) was prepared to establish the optimum set of variables. Higher concentration of roselle calyces extract significantly increased the total anthocyanin c ontent and color acceptance, while decreased the ºHue and pH of the ice cream. Higher concentration of citric acid significantly increased the overrun and color acceptance, but decreased the viscosity, ºHue, pH, texture, taste acceptance, and overall acceptance of ice cream. The optimum scores of consumer sensory acceptance were met at 11.5% roselle calyces extract and 1.5% citric acid concentrations. ABSTRAK Penelitian ini dilakukan untuk mengembangkan produk es krim fungsional dengan pewarna alami dari kelopak rosella pada konsent rasi ekstrak kelopak rosella dan asam sitrat optimum. Walau asam sitrat dapat meningkatkan stabilitas warna merah rosella, penambahannya dibatasi oleh aftertaste rasa pahit yang dihasilkan. Response surface methodology (RSM) digunakan untuk menganalisa pengaruh konsentrasi ekstrak kelopak rosella dan asam sitrat terhadap sifat fisiko-kimia dan penerimaan es krim. Central composite design yang terdiri dari dua variabel independen (konsentrasi ekstrak bunga rosella dan asam sitrat) pada lima level (-1.41421, -1, 0, +1, and +1.41421) dalam 13 ulangan (f ormulasi) disiapkan untuk menetapkan titik optimum. Konsentrasi ekstrak kelopak rosella yang lebih tinggi secara signifikan meningkatkan kandungan antosianin dan penerimaan terhadap warna, namun mengurangi ºHue dan pH es krim. Konsentrasi asam sitrat yang semakin tinggi secara signifika n meningkatkan overrun dan penerimaan terhadap warna, namun mengurangi viskositas, ºHue, pH, tekstur, penerimaan terhadap rasa, dan penerimaan keseluruhan es krim. Skor optimum untuk penerimaan sensori ditetapkan pada konsentrasi ekstrak kelopak rosella 11. 5% dan asam sitrat 1.5% . Kata kunci: asam sitrat, ekstrak kelopak rosella, es krim, optimisasi, response surface methodology
doi:10.6066/jtip.2014.25.2.125 fatcat:x2sktn2qtfep3o4src2fyvagzu