Original Research Article
Year: 2020 | Month: July-September | Volume: 5 | Issue: 3 | Pages: 35-43
Natural Color Additive as a Substitute For Rhodamine B Synthetic Color Additive Used in Ice Cream Sold In Lampeunurut Village, Aceh Besar District, Indonesia
Syahrizal, Junaidi, Zulfikar
Aceh Health Polytechnic, Health Human Resources Development and Empowerment Agency, Ministry of Health of the Republic of Indonesia, Jln Soekarno-Hatta, Integrated Campus of Aceh Health Polytechnic, Darul
Corresponding Author: Syahrizal
ABSTRACT
Ice cream is a processed milk product that is made by freezing and mixing raw materials together. The making of ice cream usually uses additives including leavening agents, stabilizers and color additives. This study aims to determine the substitute for Rhodamine B as a food additive in ice cream sold in Lampeunurut Vilage, Darul Imarah Sub-District, Aceh Besar District. This was an experimental study which used a completely randomized design (CRD) which was conducted in 3 treatments and 3 repetitions. The study object was ice cream which was sold by 3 ice cream vendors, each trader was taken as the study sample. The study method used thin layer chromatography test followed by the development of study, namely organoleptic and variance tests. The results of the study showed that there was an effect of natural color additive using dragon fruit on the acceptability of ice cream. Meanwhile, natural color additive using durian fruit for ice cream showed no difference (p = 0.102) in the acceptability of ice cream in the formulations of 5%, 10%, and 15%. The most appropriate formulation for the acceptability of ice cream flavor was the formulation with 10% addition of dragon fruit to the aroma, taste and texture. It is expected that consumers will be able to recognize food and beverages sold which contain Rhodamine B and ice cream manufacturers is promoted to use color additive sourced from fruits in making ice cream.
Keywords: Natural color additive, Rhodamine B, Ice cream