Sifat Fisik, Kimia, dan Organoleptik Gelato dengan Penambahan Ekstrak Kayu Manis (Cinnamomum sp.) | Physical, Chemical, and Organoleptic Properties of Gelato with Cinnamon Extract Addition (Cinnamomum sp.)

Gelato merupakan produk es krim asal Italia dengan kadar lemak dan overrun lebih rendah dibanding es krim konvensional. Penambahan ekstrak kayu manis yang kaya senyawa bioaktif berpotensi meningkatkan kualitas gelato. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan organoleptik gelato dengan penambahan ekstrak kayu manis yang terdiri dari 3 taraf yakni 0%, 1,5%, dan 3% dengan 3 ulangan menggunakan Rancangan Acak Lengkap (RAL). Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA) dan Kruskal-Wallis untuk data organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak kayu manis tidak berbeda nyata terhadap waktu leleh, kadar protein, kadar lemak, dan kadar abu, namun berpengaruh nyata (P<0,05) menurunkan overrun dan pH,serta meningkatkan kadar air gelato. Hasil uji hedonik menunjukkan penambahan tidak berbeda nyata terhadap semua parameter. Uji mutu hedonik berpengaruh nyata (P<0,05) terhadap parameter warna, rasa, dan aroma, sedangkan tekstur menunjukkan hasil yang sama. Formulasi terbaik diperoleh pada penambahan 3% ekstrak kayu manis.

Gelato is an Italian ice cream product characterized by lower fat content and overrun compared to conventional ice cream. The addition of cinnamon extract, which is rich in bioactive compounds, has the potential to enhance the quality of gelato. This study aimed to analyze the physical, chemical, and organoleptic characteristics of gelato with the addition of cinnamon extract at three levels: 0%, 1,5%, and 3%, using a Completely Randomized Design (CRD) with three replications. The data obtained were analyzed using analysis of variance (ANOVA) and the Kruskal-Wallis test for organoleptic data. The results indicated that the addition of cinnamon extract did not affect melting time, protein content, fat content, and ash content; however, it significantly (P<0,05) decreased overrun and pH, and increased moisture content. Hedonic tests showed no significant differences in all parameters, whereas hedonic quality tests showed significant effects (P<0,05) on color, taste, and aroma, while texture remained unchanged. The best formulation was obtained with the addition of 3% cinnamon extract.

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