Foodscitech: The Sensory Evaluation On Pumpkin Ice Cream That Formulated by Red Dragon Fruit

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FOODSCITECH

Food Science and Technology Journal

The Sensory Evaluation on Pumpkin Ice Cream that Formulated


by Red Dragon Fruit
1* 2
Sutrisno Adi Prayitno , Amalia Rahma

1
Food Technology Department, Agriculture Faculty of Gresik Muhammadiyah University No. 101 Gresik, East
Java Indonesia 61121
2
Nutrition Department, Health Faculty of Gresik Muhammadiyah University No. 101 Gresik, East Java Indonesia
61121
*
Email: sutrisnoadi2007@gmail.com

ABSTRACT
The types of fruit that are often used in functional foods are pumpkin and red dragon fruit. Pumpkin
contains high levels of beta-carotene and proved to be useful in mobilizing iron reserves in the body in
haemoglobin synthesis. On the other hand, the ingredients in dragon fruit was almost the same as
pumpkin, which contains iron elements that play a role in the formation of blood, namely in the
synthesis of haemoglobin. The existence of pumpkin and red dragon fruit can be processed into
functional food. One of the functional food products was ice cream. The purpose of the study was to
find out the organoleptic quality of pumpkin ice cream that formulated with red dragon fruit. The
sensory evaluation on ice cream was carried out by hedonic test. The proportion of comparisons
between pumpkin and dragon fruit used was four treatments. Treatment A is 100% : 0%, treatment B
is 80% : 20%, treatment C is 50% : 50% and treatment D is 60% : 40%. In sensory evaluation using
untrained panellists. The determination of the best formulation on the product is obtained from the
average value of the highest overall acceptability. The hedonic results show that the pumpkin ice
cream and dragon fruit formulations are generally accepted (colour, smell, taste and texture) with the
category is likes. In terms of colour, texture and smell the most preferred by untrained panellists is in
the C formulation (50 %: 50%). In terms of taste, the panellists preferred in D formulation (60%, 40%).
By this, it can be concluded that the best formulation that can be recommended is in the C treatment
by the proportion of 50 %: 50% pumpkin and red dragon fruit.

Keywords: Pumpkin; red dragon fruit; ice cream; functional food

INTRODUCTION
Fruit plants in Indonesia have many variations. Though some of them are not native
to Indonesian plants and spread by people at a certain time. Any kind of fruit crops in
Indonesia essentially can be processed to be used as food ingredients. For example,
pumpkin and red dragon, which recently becomes popular due to its inexpensive price and
easy to obtain. It can be used in various forms of food processed such as cakes, bread,
jams, yoghurts, et cetera.
Pumpkin is a plant type of fruit that is rich in nutrients. Despite it is being relatively
inexpensive, their utilization is still insignificant. Pumpkin is rich in vitamin C, B1, B6, and K
and in mineral substances (Khongjeamsiri, Wangcharoen, Pimpilai, & Daengprok, 2011).
Pumpkin is also a fruit that has the potential for high nutrition food. Nutrient contents include
beta-carotene, fat, carbohydrates, fibre, and minerals such as calcium, phosphorus, iron,
vitamins A, B and C (Suwanto, Suranto, & Purwanto, 2015). The compound of beta-carotene
or pro-vitamin A itself has a role in the synthetic blood haemoglobin (Siallagan, Swamilaksita,
& Angkasa, 2016). Actually, the pumpkin has various colours such as orange, yellow, green,
grey, and green with several white spots. The variety also goes the same with the skin, some
are smooth and some are coarser. Pumpkin is easily cultivated in Indonesia and have a
diversity based on the shape of its base such as round, oval, and cylindrical (Blessing,
Ifeanyi, & Chijioke, 2011; Jun, Lee, Song, & Kim, 2006).

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FOODSCITECH, Vol. 2 No. 2 December 2019
ISSN 2622-1985 (print) | ISSN 2622-4127 (online)
DOI: 10.25139/fst.v0i0.2036

Besides pumpkin, another potential fruit as a food ingredient is red dragon fruit. The
red dragon fruit has a lot of nutrient contents like the pumpkin fruit. The fruit contains
phosphorus and high fibre. Red dragon fruit also contains pectin which acts as an antioxidant
and it is a macromolecule (O’Neill, Ishii, Albersheim, & Darvill, 2004; Tang, Wong, & Woo,
2011). It also has the function as the iron supplement and blood booster from the vitamin B1,
B2 and B3, which help to decrease the cholesterol level in the body. It also contains vitamin
C which helps to maintain the skin and prevent the occurrence of acne. It is also supported
by elements of the protein and fat as well as iron (Mufas & Perera, 2013; Warisno & Dahana,
2009).
The dragon fruit also reported containing many elements of nutrition such as beta-
carotene, lycopene, and vitamin E, which have the potential to be used medically in
preventing cancer (Mufas & Perera, 2013). Lycopene is the natural pigment of bioactive
compounds on the existence and natural materials capable of being used as a natural food
colouring for industry (Kong et al., 2010). The dragon fruit can also be processed in a variety
of processed forms such as juice, syrup, ice cream, yoghurt, jelly, and candy (Tang et al.,
2011). In addition, it can be developed in the manufacture of ice cream. The ice cream
products usually contain high sugar levels and, therefore, there is a contradiction against the
healthy diet (Pon, Lee, & Chong, 2015). Ice cream is a dessert that is often favoured by
many people that generally consisted of milk, sweeteners, stabilisers, emulsions, and
flavouring. But it can be promoted as health products to overcome the deficiency or a
disease (Khongjeamsiri et al., 2011; Kulkarni, Joshi, Tagalpallewar, & Gawai, 2017).
Based on the benefits and the nutrient contents, pumpkin and red dragon fruit are
expected to be able to be used as a functional food. Therefore, this research development
would like to make an ice cream that formulated with pumpkin and red dragon fruit as a
functional food.

METHODS
Materials and Tools
The materials used in the study are divided into two groups; the main ingredients and
additives. The major materials used are pumpkin and red dragon fruit. While the additional
ingredients used are skim milk, granulated sugar, salt and whipping cream. For the
equipment used in the ice-cream making are digital scales (Scout Ohaus), blender (Phillips),
mixer (Phillips), a basin, a spoon, knife, and keeps.

Method
In this study using the proportion of pumpkin and the red dragon fruit. The treatment on
the research is formulated in four treatment as follows:
No Code Formulation
1 A 100 g pumpkin + 100 g whipped cream + 20 g skim milk + 78 g sugar + 2 g
salt
2 B 80 g pumpkin + 20 g red dragon fruit + whipped cream 100 g + 20 g skim
milk + 78 g sugar + 2 g salt
3 C 50 g pumpkin + 50 g red dragon fruit + whipped cream 100 g + 20 g skim
milk + 78 g sugar + 2 g salt
4 D 60 g pumpkin + 40 g red dragon fruit + whipped cream 100 g + 20 g skim
milk + 78 g sugar + 2 g salt

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FOODSCITECH, Vol. 2 No. 2 December 2019
ISSN 2622-1985 (print) | ISSN 2622-4127 (online)
DOI: 10.25139/fst.v0i0.2036

Making pumpkin porridge


The pumpkin is peeled and diced, then cleaned by being washed by running water.
Then it was steamed for 20 minutes and then wait for the pumpkin until it is cooled.
Afterwards, the pumpkin was mashed with a blender without the addition of water until
mashed up and become a homogeneous slurry substance.
Making red dragon fruit pulp
The red dragon fruit is peeled to clean the skin and made into cubes, then blended with
a medium to strong power blender without adding water until the dragon fruit become
homogeneous and become a fine slurry or pulpy substance.
Making ice cream formulation of the pumpkin and the red dragon fruit
The ingredients already prepared, weighed-in with digital scales and grouped to the
proportion of each treatment. The ingredients are already weighed then placed into a
container and homogenised with basin and mixer. The homogenisation process is done by
the medium strength mixer and then accelerated with higher strength so that the ingredients
become perfectly homogenised. The ingredients then placed into a cup of ice cream and
frozen into the freezer for 2 to 3 hours.

Sensory Evaluation of Ice Cream


Quality test of ice cream based on the fondness of each panellist. This test is referred
to as a hedonic test. Several panellists have ice cream cup with different labels. Panellists
were asked to provide an assessment of the quality of the ice cream in the organoleptic test.
These include organoleptic flavour, smell, texture and colour. Assessment scales used are in
numbers. Assessment levels range from numbers 1 -5 with the number 5 being classified as
highly fond of the product, number 4 as fond of the product, number 3 as quite fond of the
product, number 2 as less fond of the product, and number 1 as not fond of the product.

RESULT AND DISCUSSIONS


The ice cream product formulations of pumpkin and the red dragon fruit have different
formulations analysis of the quality of organoleptic by using untrained panellists. Panellists
were asked to independently test the remote against the power of product receipt that is
presented. Panellists were asked only to give judgment in hedonic level of fondness that
product. According to Kusuma, Kurniawati, Rahmi, Rusdan, and Widyanto (2017), a hedonic
test is something to do with fondness and aims to measure the level of fondness and
acceptance of a product to a consumer. The parameters that were analysed are the colour,
flavour, smell, and texture of the ice cream product.
Color on ice cream
Food colour is one of the parameters that give the first visual impression of a product.
Usually, a bright and striking colour gives a good impression (Saniyah et al., 2018). The
colour of ice cream in this research produces various impressions. It is caused by different
proportions so that the pigment in the treatment gives the strength of a different colour. The
level of colour preference can be seen in Figure 1.

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FOODSCITECH, Vol. 2 No. 2 December 2019
ISSN 2622-1985 (print) | ISSN 2622-4127 (online)
DOI: 10.25139/fst.v0i0.2036

12
11
10
9
A = 100 % Yellow pumpkin
8
7
Panelist

6 B =80% yellow pumpkin, 20%


red fruit dragon
5
4 C =50% yellow pumpkin, 50%
3 red fruit dragon
2 D = 60% yellow pumpkin, 40%
1 red fruit dragon
0
Really like like Neutral Rather like Dislike
Hedonic Levels

Figure 1. Level of colour preference

Based on the histogram, it shows that the reception quality of the colours in each
treatment is different. This shows the average level of preference for ice cream colours in
each treatment is different. At the C treatment, with the proportion of pumpkin and the red
dragon fruit of 50%: 50%, the panellists tend to like brighter colours. The C treatment delivers
the quality of the dominant colour preferred by the panellists. The colours on A treatment
raises the yellow colour, supported by the presence of carotenoid pigment group of the
pumpkin. It is supported by the research of Kin et al., (2010), which states that the pigment is
a natural compound that can be used as a food colouring that is safe for the human body.

A B C D

Figure 2: Description: the proportion of pumpkin and fruit of the red dragon fruit.
A: proportion of 100% pumpkin, B 80%: 20%, C 50%:50%, and D 60%: 40%.

The colour differences on ice cream are caused by the addition of the red dragon fruit
more compared to other treatments. The higher percentage of the addition of the red dragon
fruit increases the fulfilment of the criteria of good colour. On C treatment, the resulting
colour is due to Betalain pigments found in red coloured fruits. In red dragon fruit, it contains
a compound that is a Betalain pigments/dyes that is safe and natural agent colouring and
can be used in food products. In addition to Betalain compound, there is also the pigment
that creates the impression of a reddish colour in the form of Anthocyanin, the Cyanidin-3-
sophoroside, and Cyanidin-3-glucoside.

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FOODSCITECH, Vol. 2 No. 2 December 2019
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DOI: 10.25139/fst.v0i0.2036

Taste on ice cream


The sensed parameter is an important component of the assessment of food
products. The main role in providing an assessment of the product taste is the tongue. In the
research of Saniyah et al., (2018), the product could be detected in tongues because the
tongue is able to respond the presence of flavour in food in the form of sour, salty, sweet,
and bitter.

7
6
5 A = 100 % yellow pumpkin
Panelist

4
B = 80% yellow pumpkin,
3 20% red fruit dragon
C = 50% yellow pumpkin,
2 50% red fruit dragon
1 D = 60% yellow pumpkin,
40% red fruit dragon
0
Really like Like Neutral Rather like Dislike
Hedonic Levels

Figure 3: Hedonic level of the ice cream based on flavour


The research results above show the difference in the level of fondness toward the
flavours of the formulated ice cream products. The treatment proportion of pumpkin and red
dragon fruit 60%: 40% is the most favoured, which is in the group D. The pumpkin ice cream
and fruit can be consumed by various age groups. Seen from its flavours, the mix of pumpkin
and the fruit is resulting in a quite good response. So that the ice cream is suitable and
possible for a larger-scale consumption. In addition, the ice cream of pumpkin and red
dragon fruit has benefits for children, teenagers, and adults. For children, it is beneficial for
improving appetite due to the beta-carotene substance on a pumpkin. As for teenage and
adult, ice cream can improve the haemoglobin, because inside both fruits contains the
compound or substance of iron and beta-carotene. Both of these compounds are potential as
substances for the synthesis of haemoglobin.

Flavor (Smell) on ice cream


The purpose of the assessment test is to recognise the level of product’s scent on the
formulated ice cream based on scoring from the panellists and the fondness level of

9
8
7 A = 100 % yellow pumpkin
6
Panelist

5
4 B = 80% yellow pumpkin,
3 20% red fruit dragon
2 C = 50% yellow pumpkin,
1 50% red fruit dragon
0
really Like Neutral Not Like Don't D = 60% yellow pumpkin,
like like 40% red fruit dragon

Hedonic Levels

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FOODSCITECH, Vol. 2 No. 2 December 2019
ISSN 2622-1985 (print) | ISSN 2622-4127 (online)
DOI: 10.25139/fst.v0i0.2036

panellists’ response of a product (Saniyah et al., 2018). Based on the assessment on the
organoleptic of ice cream smell done by the panellists, it shows an average level difference
of panellists against the scent of ice creams that being tested. Based on the histogram of the
organoleptic against ice cream smell, treatment C, which consisted of the same proportion of
pumpkin and dragon fruit is the most preferred by the panellists due to its fresher feeling and
balanced of both fruits. On ice cream products, also there was no smell of pumpkin or fruit in
excess. So that it produces a higher score. On the treatment A, B and D, the emergence of
the smell of pumpkin and red dragon fruit is likely due to the aromatic element compounds in
the fruits are still on the substance and it is evaporated little by little because the compound
is generally easy to evaporate, but in a slow pace.

Texture on Ice Cream


The texture is a condition of a foodstuff, ranging from tender, hard, smooth or rough, or
easily broken. From the graph above, it indicates the category of really like and like are
more dominant.

8
7
6 A = 100 % Yellow pumpkin
5
Panelist

4 B = 80% yellow pumpkin,


3 20% red fruit dragon
2 C = 50% yellow pumpkin,
1 50% red fruit dragon
0 D = 60% yellow pumpkin,
Really Like Neutral Rather Dislike 40% red fruit dragon
like like
Hedonic Levels

Thus it can be concluded that the differences of each group have an influence on the ice
cream texture. It can be seen from the results obtained from panellists that gives judgment
against four groups of treatment. While the group shows that there is a dominant value in
treatment C and D. But the highest value obtained in treatment C in categories of “like”.
While the lowest value obtained by treatment C and D in the categories of “really like”.

CONCLUSION
The formulations of formulated ice cream by pumpkin and red dragon fruit is generally
acceptable in terms of colour, smell, taste, and texture that has fondness category. The
pumpkin and red dragon fruit ice cream are best in terms of colour, smell and texture is the
treatment C, i.e. proportion of pumpkin and red dragon fruits are 50%: 50%. Whereas in
terms of flavours is the treatment D, i.e. proportion of pumpkin and the red dragon fruit is
60%: 40%. The recommendation for the best formula is the treatment C formulation, with the
proportion of the pumpkin and red dragon fruits of 50%: 50%.

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FOODSCITECH, Vol. 2 No. 2 December 2019
ISSN 2622-1985 (print) | ISSN 2622-4127 (online)
DOI: 10.25139/fst.v0i0.2036

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