PENGARUH PENAMBAHAN EKSTRAK JAHE TERHADAP KUALITAS ES KRIM DADIAH

Abstract

This research was motivated by the utilization of gingger extract which can
substract of acid and a less favorable flavour at dadiah does not liked by some
peoples. The aims of this research was to analyzed the influence of added of the
gingger extract as much as 3%, 6%, and 9% from the milk in used to the quality
of color, aroma, taste and texture. This type of research was a true experiment
conducted in April-may 2017 and located in the culinary workshop Home
Economic, Faculty of Tourism and Hospitality, State University of Padang.
Instrument used was organoleptic test with level test, hedonic test and examine
hypotheses used statistics ANAVA and if there was different, continued with
Duncan Test. The result of research showed that there was a real influence in
added of gingger extract as much as 3%, 6%, and 9% to the quality of aroma and
taste from dadiah ice cream, while for the quality of the color, texture and
hedonic test there was not a real difference influence. The best results based on
the organoleptic test are found in 3%.
Keywords: Extract Gingger, Ice Cream, Quality