I Ketut Budaraga*, Lefy Hermalena and Siti Aisyah
Faculty of Agriculture, Ekasakti University, Padang-25115 (West Sumatra), Indonesia
*(e-mail: iketutbudaraga@unespadang.ac.id)
(Received: July 4, 2024; Accepted: November 20, 2024)
ABSTRACT
It is necessary to boost the protein, vitamin C, and calcium content of ice cream by using a variety of flavors. Pumpkin is one of the fruits that has protein. Ice cream is frequently made with CMC, gelatin, sodium alginate, pectin, gum Arabic, and agar as stabilizers. The brown seaweed sargassum sp. is one of the sources of sodium alginate that is widely distributed along the coast of West Sumatra province. The goal of the study was to ascertain how adding alginate to pumpkin ice cream affected its quality and to identify the optimal alginate addition that the panelists preferred. The treatment in this study was an alginate stabilizer with concentrations of Treatment A = 0.6%; Treatment B = 0.9%; Treatment C = 1.2%; Treatment D = 1.5%; Treatment E = 1.8%. According to the study’s findings, the addition of sodium alginate significantly changes the amount of water, protein, fat, antioxidant activity, overrun, and melting time. The SNI 01-3713-2018 standards for ice cream quality were met by all treatments except for overrun. Based on the results of the organoleptic test, the best treatment was treatment C with the addition of sodium alginate (1.2%) with an average organoleptic 5.61, with a water content value 56,52%, protein content 11.54%, fat content 29.98%, antioxidant activity 54.97%, overrun 17.13%, melting time 34.44 minutes with aroma value 5.75%, color 5.26%, taste 5.89%, and 5.52% texture.
Key words : Ice cream, pumpkin, alginate, Sargassum