Karakteristik Sensori dan Kandungan Gizi Es Krim Berbahan Bekatul Beras Hitam dan Tepung Talas Beneng

Abstract

Sensory-oriented formulation of functional ice cream using cereal- and tuber-based ingredients represents a potential strategy to increase dietary fiber intake without reducing consumer acceptability. This study aimed to evaluate the sensory characteristics and nutritional composition of ice cream formulated with black rice bran and beneng taro flour at different ratios. A completely randomized design was applied with three formulations: F1 (70%:30%), F2 (80%:20%), and F3 (90%:10%) of black rice bran to beneng taro flour. Sensory evaluation was conducted by 35 semi-trained panelists using 5-point hedonic and hedonic quality scales assessing appearance, color, aroma, texture, taste, mouthfeel, and melting rate. Data were analyzed using the Kruskal–Wallis test followed by the Mann–Whitney test, and the best formulation was selected using the Weighted Sum Method. Proximate and total dietary fiber analyses were performed using standard analytical methods to determine macronutrient content per serving. The results indicated that F3 (90% black rice bran and 10% beneng taro flour) achieved significantly higher texture preference in hedonic testing and superior aroma quality compared with some other formulations, while maintaining acceptable overall liking. The selected formulation provided approximately 63 kcal per 50 g serving, containing 2.1 g protein, 1.3 g total fat, 10.6 g carbohydrates, and 3.1 g dietary fiber, contributing about 9.9% of daily fiber requirements. In conclusion, black rice bran–beneng taro flour ice cream, particularly at a 90%:10% ratio, demonstrates potential as a fiber-enriched functional product with acceptable sensory properties.