Overrun, Resistensi Leleh, dan Sifat Sensoris Es Krim Susu Rekonstitusi dengan Penambahan Tepung Rumput Laut Eucheuma Cottonii (Kappaphycus Alvarezii)

Abstract

Ice cream normally relies on stabilizers such as gelatin, and seaweed flour from Eucheuma cottonii (Kappaphycus alvarezii) is a local alternative. This study determined the effect of seaweed flour concentration on the overrun, melting resistance, and sensory properties (texture, aroma, taste) of reconstituted milk ice cream. A completely randomized design with five treatments (0, 2, 4, 6, and 8% seaweed flour) and four replicates was conducted from March to October 2019 at the Animal Husbandry Study Program laboratory, Khairun University. Overrun and melting time were measured physically, and sensory scores (scale 1–5) were obtained from 15 untrained panelists. Data were analysed by ANOVA and the least significant difference (LSD) test at 5%. Seaweed flour did not significantly affect overrun (17.71–19.48%; P>0.05) or texture score (P>0.05), although overrun decreased with increasing flour in all four replicates. Melting time increased linearly from 15.68 min (0%) to 19.88 min (8%) (P<0.001), and every concentration differed from the others. Perceived seaweed aroma increased from 2.24 to 2.95 (P<0.01), and taste scores differed marginally (P=0.048), with the highest score at 2% (3.92). Seaweed flour at 2–8% therefore extended melting resistance without significantly changing overrun or texture, but increased perceived seaweed aroma.