PENGARUH SUBSTITUSI KULIT SEMANGKA TERHADAP KUALITAS ES KRIM

Abstract

The background of this study was the lack of utilization of watermelon peel on
variation of foods because it was considered not beneficial, so it became unuseble
waste, whereas watermelon peel has nutritional content and was a potential source of
pectin that can prevent ice cream quickly melted. The purpose of this research was to
analyzed substitution effect of watermelon peel as much as 10%, 15% and 20% to
the quality of color, aroma, texture and taste of ice cream. This type of research was
purely experimental with a completely randomized design method. The data used
were primary data sourced from 30 semi-trained panelists by proposed the
organoleptic test format. Analyzed of data using ANAVA, if Fcount> Ftable then
continued with Duncan test. The result of the research showed that there was a
significant influence of watermelon peel substitution on ice cream quality as much as
20% produced the best quality, covering aroma (watermelon peel), texture (smooth),
texture (not crystalized) and texture (not easy to melted).
Keywords: Watermelon peel, Ice Cream, Quality