Pisicochemical Characteristics and Hedonic Quality of Seal Wine (Caulerpa SP.) Es Creme

Luthfiah; Tasir; Mursida; Rahmawati Saleh; Ilham Ahmad; Hernawati

doi:10.55927/modern.v4i3.80

Authors

Luthfiah State Agricultural Polytechnic of Pangkajene Islands
Tasir State Agricultural Polytechnic of Pangkajene Islands
Mursida State Agricultural Polytechnic of Pangkajene Islands
Rahmawati Saleh State Agricultural Polytechnic of Pangkajene Islands
Ilham Ahmad State Agricultural Polytechnic of Pangkajene Islands
Hernawati State Agricultural Polytechnic of Pangkajene Islands

DOI:

https://doi.org/10.55927/modern.v4i3.80

Keywords:

Sea Grapes, Ice Cream, Physicochemical, Hedonic Quality, Nutrition

Abstract

This study analysed the effect of sea grape (Caulerpa sp.) addition to ice cream on physicochemical properties and hedonic quality. The results showed that ice cream with sea grapes had melting power of 29.34-30.09 minutes, high overrun (99.23%), stable viscosity (10.46 cP), and constant total soluble solids (7.5°Brix). The addition of sea grapes increased ash and crude fibre content, and provided a stable pH. Organoleptic tests showed ice cream with 10% sea grapes (A2) was most preferred for aroma, texture, and colour, while 5% (A1) was best for taste. This ice cream has potential as a healthy functional product with good quality

References

[BSN] Badan Standarisasi Nasional. 2018. SNI 3713: 2018. Es Krim. Standarisasi Nasional Indonesia. Jakarta.

Achmad, F., Nurwantoro dan S. Mulyani. 2012. Daya kembang, total padatan, waktu pelelehan, dan kesukaan es krim fermentasi menggunakan starter Saccharomyces cereviceae. Animal Agriculture Journal, 1(2):65-76.

An, J. Y., Wang, Y., Lee, J. H., Oh, H. J., Kim, T. H., Cho, E. A., & Cho, J. H. 2020. Effects of exogenous emulsifier supplementation on growth performance, energy digestibility, and meat quality in broilers. Journal of Animal Science and Technology, 62(1), 43-51. https://doi.org/10.5187/jast.2020.62.1.43

AOAC (Assocation Of Official Analytical Chemist). 2007. Official Method Of Analysis Of The Association Of Official Analytical Chemist. Arlington : The Association Of Official Analytical Chemist, Inc.

Arbuckle, W. S. (1986). Ice Cream. 4th Edition. Springer.

Ayatullah, M., dan Duror, B. A. 2023. Salah Satu Pembudidaya Anggur Laut di Lamongan. Bojonegoro: radarbojonegoro.jawapos.com.

Dhani, A.U. 2017. Pengaruh substitusi lemak susu dengan berbagai minyak nabati terhadap total bahan padat, tekstur dan waktu pelelehan. Jurnal Ilmiah Untag Semarang, 6(2):44-49.

Fikri, M., Hafizah, E., dan Putri, R. F. 2022. Pengaruh proporsi berbagai stabilizer alami terhadap overrun, daya leleh dan organoleptik es krim buah naga (hylocereus polyrhizus). JUSTER: Jurnal Sains Dan Terapan, 1(3), 78-89. https://doi.org/10.57218/juster.v1i3.361

Gao, X., Choi, H. G., Park, S. K., Sun, Z. M., & Nam, K. W. (2019). Assessment of optimal growth conditions for cultivation of the edible Caulerpa okamurae (Caulerpales, Chlorophyta) from Korea. Journal of Applied Phycology, 31(3), 1855–1862.

Gardjito, W. & Swasti, S. (2018). *Post-Harvest Handling of Sea Grapes*. Journal of Marine Agriculture, 20(2), 75-80.

Goff, H.D. and Hartel, R.W. 2013. Ice Cream. 7th Edition. Springer. New York. 462 Pp.

Hamidi. (2013). Pengaruh Jenis Pakan Segar Yang Berbeda Terhadap Pertumbuhan 36 Ikan Nila Gift (Oreochromis niloticus). Skripsi, 1–32

Harris, A. 2011. Pengaruh Subtitusi Ubi Jalar (Ipomea batatas) dengan Susu Skim terhadap Pembuatan Es Krim. [Skripsi] Fakultas Pertanian Universitas Hassanudin. Makasar.

Hidayat, T., Nurjanah, N., Jacoeb, A. M., & Putera, B. A. 2021. Aktivitas antioksidan caulerpa sp. segar dan rebus. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 566-575. https://doi.org/10.17844/jphpi.v23i3.33869

Holdt, S. L., & Kraan, S. (2011). Bioactive compounds in seaweed: Functional food applications and legislation. Journal of Applied Phycology, 23(3), 543–597.

Insani, A. N., Hafiludin, H., & Chandra, A. B. 2022. Pemanfaatan ekstrak gracilaria sp. dari perairan pamekasan sebagai antioksidan. Juvenil:Jurnal Ilmiah Kelautan Dan Perikanan, 3(1), 16-25. https://doi.org/10.21107/juvenil.v3i1.14783

Jumsurizal, Ilhamdy, A. F., Anggi, dan Astika. 2021. Karakteristik Kimia Rumput Laut Hijau (Caulerpa racemosa & Caulerpa taxifolia) dari Laut Natuna, Kepulauan Riau, Indonesia. Jurnal Akuatika Indonesia, 6(1), 19–24. https://doi.org/10.24198/jaki.v6i1.30008

Kumar, M., Gupta, V., Kumari, P., Reddy, C. R. K., & Jha, B. 2011. Assessment of nutrient composition and antioxidant potential of caulerpaceae seaweeds. Journal of Food Composition and Analysis, 24(2), 270-278. https://doi.org/10.1016/j.jfca.2010.07.007

Matanjun, P., Mohamed, S., Mustapha, N. M., & Muhammad, K. (2009). Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum. Journal of Applied Phycology, 21(1), 75–80.

Muse, M. R., & Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1–10. https://doi.org/10.3168/jds.S0022-0302(04)73135-5

Nirmalawaty, S. (2018). *Trends in Ice Cream Consumption in Indonesia*. Indonesian Food Industry Journal, 9(1), 34-40.

Notoatmodjo, S. 2018, Metodologi Penelitian Kesehatan, Jakarta: Rineka Cipta.

Nurfa, E. (2021). *Effect of Storage Conditions on the Quality of Sea Grapes*. Aquaculture and Fisheries Science, 15(4), 101-112.

Nurul, Syahirah, Binti, Ab, Rahman., Arni, Nurkhasanah. 2022. The Effect of Giving Takokak Tea and Ice Cream on the Level of Macronutrient Consumption. Journal of Local Therapy, 1(2), 42-42. Available from: 10.31290/jlt.v1i2.3392

Palawe, J., Talete, T. K., Tatinting, N., Tanod, W. A., Mandeno, J. A., Rieuwpassa, F. J., Cahyono, E., dan Ansar, N. M. S. 2021. Kukis Sagu Tinggi Kalsium Fortifikasi Tulang Ikan Tuna Dan Rumput Laut Caulerpa sp. EnviroScienteae, 17(3), 106–115. https://doi.org/10.20527/es.v17i3.11758

Purwasih, R., Sobari, E., Qurrota, S., & Nurhasanah, A. (2021). Pengaruh penambahan tepung rumput laut (Eucheuma cottonii) sebagai bahan penstabil terhadap karakteristik fisik dan hasil uji sensoris es krim. Agrointek, 15(4), 1054-1061.

Puspita, D., Merdekawati, W., & Rahangmetan, N. S. (2019). Pemanfaatan anggur laut (Caulerpa recemosa) dalam pembuatan sup krim instan. Jurnal Teknologi Industri Pertanian, 29(1).

Putra, N. 2012. BBAP Takalar Berhasil Kembangkan Jenis Rumput Laut Lawi Lawi (Caulerpa sp) Sebagai Komoditas Primadona Baru Masyarakat Pesisir.

Putri Danastri Permata. 2017. Sejarah Es Krim. Jakarta: Bobo (27 April 2017)

Sari, N., Widanti, Y. A., Mustofa, A. 2017. Karakteristik es krim labu kuning (Curcubita moschata) dengan variasi jenis susu. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 2(2). http://dx.doi.org/ 10.33061/jitipari.v2i2.1895

SNI 01-3713-1995. Es Krim. Badan Standardisasi Nasional.

Sudarmadji, S., Haryono, B., & Suhardi. (2007). Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.

Tapotubun, A. M. 2018. Komposisi kimia rumput laut Caulerpa sp dari Perairan Kei Maluku dengan metode pengeringan berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia. 21(1): 13-23.

Vargas-Terrones, M., Nagpal, T. S. and Barakat, R. 2019. Impact of exercise during pregnancy on gestational weight gain and birth weight: an overview’, Brazilian Journal of Physical Therapy, 23(2), pp. 164–169. doi: 10.1016/j.bjpt.2018.11.012.

Ward, V., dan Mattern, A. 2020. Sustainability, safety, and security: a case for hospitality industry response to natural disasters. Journal of Tourism, Hospitality, and Culinary Arts, 12(1), 289-304.

Widjanarko, S. B., Pranoto, Y., & Dwiari, R. (2020). Pengaruh penambahan rumput laut terhadap karakteristik fisikokimia dan sensoris es krim. Jurnal Teknologi dan Industri Pangan, 31(2), 123–130.

Winarno, F. G. (2004). Kimia Pangan dan Gizi. Jakarta: PT Gramedia Pustaka Utama.