PENGARUH PENAMBAHAN LIMBAH KULIT KENTANG (Solanum tuberosum) TERHADAP KARAKTERISTIK ES KRIM YANG DIHASILKAN

Mourafia, Qadrina (2024) PENGARUH PENAMBAHAN LIMBAH KULIT KENTANG (Solanum tuberosum) TERHADAP KARAKTERISTIK ES KRIM YANG DIHASILKAN. S1 thesis, Universitas Andalas.

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Abstract

Potato peel (Solanum tuberosum) waste is often underutilized despite its high nutritional content, including fiber, protein, and minerals. This study aims to investigate the effect of adding potato peel flour on the physical, chemical, and organoleptic characteristics of ice cream. Five ice cream formulations were created with varying concentrations of potato peel flour: 0%, 2%, 4%, 6%, and 8% relative to the volume of milk used. The parameters analyzed included moisture content, ash, protein, fat, carbohydrates, fiber, total solids, overrun, melting time, and sensory evaluation (color, aroma, taste, and texture). The results showed that the addition of potato peel flour significantly affected the ice cream’s characteristics, particularly moisture content, protein, fiber, total solids, and overrun. The ice cream with 2% potato peel flour exhibited the best characteristics and had the highest sensory acceptance. Additionally, the incorporation of potato peel flour increased the fiber and total solids content without significantly compromising the sensory quality of the ice cream.

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