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PENGGUNAAN MINYAK SAWIT MERAH DAN GELATIN TULANG IKAN PADA PENGOLAHAN ES KRIM

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Abstract
Ice cream which is made from Red Palm Oil and Gelatin of Fishbone can enhance the economic value of food and reduce the occurrence of food quality. The aims of this experiment are to know the influence of using red pam oil gelatin of fishbone appropriately on ice cream quality that is produced. This research is held on March until early June 2013 at Post Harvest and Processing Laboratory, and Chemical and Microbiology Laboratory, Agriculture Products Technology Department. Agriculture Faculty of Mulawarman University.
Experiment is used Completely Randomized Design (CRD) Factorial with three replication. The first factor is Red Palm Oil with three level: 10 g, 20 g, and 30 g. Whereas, The second factor is Gelatin of Fishbone in ice cream dough with three level: 0,1 g, 1 g, 1,5 g. Data was analyzed with F test, Analysis of Variance (ANOVA). If there has significant difference will be continued with the Honestly Significant Difference (HSD) with α level of 5.
Experiment results showed that using Red Palm Oil significantly effect on fatty content, melting time, and hedonic organoleptic test (colour, flavor, and aroma) and hedonic grade test (colour, aroma, and texture), but no significant effect on texture hedonic test and flavor hedonic grade. Whereas, Gelatin of Fishbone significantly effect on melting time, and hedonic organoleptic test (aroma) and hedonic grade test (colour and texture), but no significant effect on hedonic test (colour, flavor, and texture) and flavor and aroma hedonic grade test. The experiments results showed the treatment which is liked by panelist is the treatment with Red Palm Oil 10 g and Gelatin of Fishbone 1,5 g, with a fat content (12.43%), melting time (12 minutes 60 seconds) and hedonic organoleptic color with a score of 5 (really like), 3 flavors (rather like), aroma 3 (somewhat like), and 3 textures (rather like), while for the hedonic quality color at a score of 4 (yellow), 4 flavors (sweet), aroma 3 (somewhat smelly oil ), and texture 5 (very soft) ice cream produced.

Key words : Red palm oil, gelatin of fishbone, ice cream

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