Es krim puree umbi ganyong merupakan inovasi makanan beku dalam bidang pangan yang kaya gizi tinggi dengan penambahan puree ganyong. Tujuan dari penelitian ini untuk mengetahui: 1) pengaruh penambahan puree umbi ganyong terhadap sifat organoleptik es krim yang meliputi warna, aroma, tekstur, rasa, dan tingkat kesukaan; 2) pengaruh penambahan puree umbi ganyong terhadap tingkat kecepatan meleleh es krim; 3) kandungan gizi es krim umbi ganyong terbaik dari hasil uji organoleptik yang meliputi Protein, lemak, karbohidrat, serat, inulin, zat besi, kalsium dan fosfor; dan 4) harga jual es krim umbi ganyong terbaik berdasarkan hasil uji orgaoleptik.

           Jenis penelitian ini adalah eksperimen, dengan penambahan puree umbi ganyong 15%, 20%, dan 25% per 1000g jumlah susu. Metode pengumpulan data penelitian ini dilakukan dengan metode observasi melalui uji organoleptik meliputi warna, aroma, tekstur, rasa dan kesukaan. Data diperoleh dari 30 panelis. Analisis data dengan uji anava tunggal dengan uji lanjut Duncan.

             Hasil penelitian menunjukkan: 1) penambahan puree ganyong berpengaruh nyata terhadap aroma, tekstur, dan rasa tetapi tidak berpengaruh nyata terhadap warna dan kesukaan. Penambahan puree ganyong 15% menghasilkan es krim dengan kriteria warna putih agak kekuningan, aroma tidak beraroma ganyong, tekstur cukup lembut, rasa sedikit berasa ganyong dan kesukaanya cukup disukai; 2) penambahan puree ganyong berpengaruh terhadap Tingkat kecepatan meleleh pada es krim; 3) kandungan gizi es krim puree ganyong  terbaik berdasarkan uji organoleptik adalah penambahan15% sebagai berikut: protein 7,88g, lemak 7,88g, karbohidrat 7,88g, serat 6,01g, inulin 0,38g, zat besi 2,01mg/100g, kalsium 153,80mg/100g dan fosfor 218,50 mg/100g; dan 4) Harga jual es krim ganyong per 350 g adalah Rp. 14.200,00.

Kata kunci: es krim ganyong, puree, sifat organoleptik.

                Ice cream puree canna tuber is a frozen food innovation in the field of high nutrient-rich foods with the addition of canna tuber puree. The purpose of this study was to determine: 1) the effect of adding pure canna tuber to the organoleptic properties of ice cream which included color, aroma, texture, taste, and level of preference; 2) the effect of adding the canna tuber puree to the rate of speed of melting ice cream; 3) the best nutrient content of canna tuber ice cream from organoleptic test results which include Protein, fat, carbohydrate, fiber, inulin, iron, calcium and phosphorus; and 4) the price of selling the best canna tuber ice cream based on the results of the orgaoleptic test.

                This type of research was experimental, with the addition of canna tuber puree of 15%, 20%, and 25% per 1000g of milk. The method of data collection of this research was carried out by observation method through organoleptic tests including color, aroma, texture, taste and preference. Data was obtained from 30 panelists. Data analysis with a single anava test with Duncan's advanced test.   

                The results showed: 1) the addition of canna puree had a significant effect on aroma, texture, and taste but did not significantly affect color and preference. The addition of 15% canna puree produces ice cream with a rather yellowish white color, the aroma is not flavorful canna, the texture is quite soft, the taste tastes slightly sticky and his likes are quite preferred; 2) the addition of canna puree affects the rate of melting speed in ice cream; 3) the best nutrient content of canna ice cream puree based on organoleptic test is 15% addition as follows: protein 7.88g, fat 7.88g, carbohydrate 7.88g, fiber 6.01g, inulin 0.38g, iron 2.01mg / 100g, calcium 153.80 mg / 100g and phosphorus 218.50 mg / 100g; and 4) The selling price of canna ice cream per 350 g is Rp. 14,200.00.

Keywords: canna ice cream, puree, organoleptic properties.