THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM
Published:
2026-02-28Downloads
Abstract
sweet taste , soft texture, and refreshing cold sensation. This study aims to examine the effect of variations in the concentration of arrowroot starch and katuk leaf extract on the physicochemical and organoleptic properties of ice cream. The study used a quantitative experimental method with a one-factor Completely Randomized Design (CRD), consisting of four treatments: P1 (22.5 % : 2.5%), P2 (20%: 5%), P3 (17.5%: 7.5%), and P4 (15%: 10%), each repeated three times. Ice cream making includes preparation of ingredients, boiling, mixing thickener, cooling, stirring, and freezing. Observed variables include melting speed, overrun, protein content , fat, total solids, polyphenols, as well as organoleptic tests of color, aroma, taste, and texture. Data analysis was carried out using ANSIRA, significant difference test (LSD/LSD/Duncan), Kruskal-Wallis test for organoleptic, and effectiveness test to determine the best treatment. The results showed that variations in the concentration of arrowroot starch and katuk leaf extract had a significant effect (p < 0.05) on the melting speed, polyphenol, protein, fat, and total solids levels, but did not have a significant effect (p > 0.05) on the overrun and texture values. Organoleptic tests showed that all treatments were in the neutral category. The best treatment was P4 (15% arrowroot starch: 10% katuk leaf extract) with the highest yield value (NH) of 0.86, melting speed of 1.30 g/minute, protein 4.53%, fat 2.08%, total solids 33.89%, polyphenols 2.27%, and color 3.30, aroma 3.76, taste 3.40, and texture 3.58 (neutral).
This study shows that the combination of arrowroot starch and katuk leaf extract can produce functional ice cream with high nutritional value and sensory quality acceptable to consumers.
Keywords:
katuk leaves ice cream organoleptic arrowroot starch physicochemical propertiesReferences
Afrilla, S., & Faridah, A. (2023). Analisis kualitas es krim dengan substitusi ekstrak daun katuk (Analysis of the quality of ice cream with substitution of katuk leaf extract). Jurnal Pendidikan Tata Boga, 4(2), 203–207.
Alifah, S. P. (2021). Kue sus isi vla garut coklat dengan substitusi tepung umbi garut untuk meningkatkan potensi pangan lokal. Nuevos Sistemas de Comunicación e Información, 2013–2015.
Anggrahini, S., Marsono, D. W., Setiyoko, A., & Wahyuningtyas, A. (2017). Carboxymethyl cellulose (CMC) from snake fruit (Salaca edulis Reinw) kernel of “Pondoh Super”: Synthesis and characterization. Indonesian Food and Nutrition Progress, 14(2), 101.
Apriantini, G. E. (2020). Analisis kadar protein produk susu cair yang diolah melalui proses pemanasan pada suhu yang sangat tinggi (ultrahigh temperature). IJACR, 2(1), 9.
Cahyadi, W. (2009). Analisis dan aspek kesehatan bahan tambahan pangan. Jakarta: Bumi Aksara.
Djaafar, T. F., Sarjiman, S., Rahayu, A. B. P., Murwati, C., P., Mujahit, M., Sulasmi, Sumisih, & Murdiman. (2007). Pengkajian sistem usaha tanaman umbi-umbian spesifik lokasi untuk menunjang agroindustri (Laporan kegiatan). Balai Pengkajian Teknologi Pertanian, Yogyakarta.
Fadhilah, M. K. (2019). Efektivitas pembelajaran kooperatif tipe NHT (Numbered Heads Together) pada mata pelajaran Akidah Akhlak kelas IV di MIN 5 Demak Mlaten Mijen tahun pelajaran 2018/2019. Institut Agama Islam Negeri Kudus.
Faridah, D. N., Dedi, F., Nuri, A., & Titi, C. S. (2014). Karakteristik sifat fisikokimia pati garut (Maranta arundinacea). Agritech, 34(1).
Galanakis, C. M. (2018). Polyphenols: Properties, recovery, and applications. Woodhead Publishing.
Gisslen, W. (2017). Professional baking (7th ed.). John Wiley & Sons.
Gupta, V. K., Tuohy, M. G., Lohani, M., & O’Donovan, A. (2015). Biotechnology of bioactive compounds: Sources and applications. Wiley Blackwell.
Hadijah, L. (2023). Karakteristik fisikokimia dan hedonik es krim dengan penambahan pati garut (Maranta arundinacea L.) sebagai bahan pengisi [Skripsi]. Fakultas Peternakan, Universitas Mataram.
Hikmawanti, N. P. E., Fatmawati, S., & Asri, W. A. (2020). The effect of ethanol concentration as the extraction solvent on antioxidant activity of katuk (Sauropus androgynous (L.) Merr) leaves extracts. IOP Conference Series: Earth and Environmental Science.
Ibrahim, & Pratiwi. (2021). Literature review: Pengaruh daun katuk (Sauropus androgynus) terhadap peningkatan produksi ASI pada ibu menyusui.
Ismunandar. (2004). Es krim dan produk beku: Teknologi dan kualitas. Jurnal Ilmu dan Teknologi Pangan, 2(1), 12–20.
Luthria, D. L. (2006). Influence of sample preparation on the assay of phytochemicals. American Laboratory, 38(7), 12.
Mehran. (2015). Petunjuk teknis tata laksana uji organoleptik nasi. Balai Pengkajian Teknologi Pertanian, Aceh, 27, 978–979.
Nugroho, Y. A., & Kusnadi, J. (2015). Aplikasi kulit manggis (Garcinia mangostana L.) sebagai sumber antioksidan pada es krim. Jurnal Pangan dan Agroindustri, 4(3), 1263–1271.
Nurani, D., Hanna, L., & Titin, A. (2014). Daya terima dan kandungan gizi roti tawar daun katuk untuk ibu menyusui. Jurnal Kompetensi Teknik, 6(1), 4–5.
Nurdianti, L., & Tuslinah, L. (2017). Uji efektivitas antioksidan krim ekstrak etanol daun katuk (Sauropus androgynus (L.) Merr) terhadap DPPH (1,1-diphenyl-2-picrylhydrazil). Jurnal Kesehatan Bakti Tunas Husada, 17(1), 87–96.
Padaga, M., & Sawitri, M. E. (2005). Membuat es krim yang sehat. Surabaya: Trubus Agrisarana.
Paiman. (2015). Perancangan percobaan untuk pertanian. Yogyakarta: UPY Press.
Pangesti, W. D., Bintoro, V. P., & Hintono, A. (2019). Karakteristik es krim ubi jalar ungu (Ipomoea batatas L.) dengan penambahan pati garut (Maranta arundinacea) sebagai bahan penstabil. Jurnal Teknologi Pertanian, 3(2), 1–6.
Probosari, E. (2019). Pengaruh protein diet terhadap indeks glikemik. JNH (Journal of Nutrition and Health), 7(1).
Ratu Ayu, D. S. (2008). Pengaruh asam lemak jenuh, tidak jenuh, dan asam lemak trans terhadap kesehatan. Kesmas, 2(4), 154–160.
Rukmana. (2003). Katuk: Potensi dan manfaatnya. Yogyakarta: Kanisius.
Satriana, E. D., Tety, E., & Rifai, A. (2014). Faktor-faktor yang mempengaruhi konsumsi gula pasir di Indonesia. Universitas Riau.
Tuhumury, E. C. D., Nendissa, S. J., & Rumra, M. (2016). Kajian fisikokimia dan organoleptik es krim pisang Tongka Langit. Jurnal Teknologi Pertanian, 5(2), 46–52.
Wulandari, A. R., Sunnah, I., & Dianingati, R. S. (2021). Optimasi pelarut terhadap parameter spesifik ekstrak kitolod (Isotoma longiflora). Generics: Journal of Research in Pharmacy, 1(1), 10–15.
Zaen, A. N., Handito, D., & Nofrida, R. (2024). The effect of katuk leaf flour adding on antioxidant activity and organoleptic properties of mung bean ice cream. EduFood, 2(4), 84–97.
License
Copyright (c) 2026 Yastari Mufidah Rijanti, Kejora Handarini, Fadjar Kurnia Hartati, Erna Nursiyah Tanoyo
This work is licensed under a Creative Commons Attribution 4.0 International License.
