ES KRIM SEHAT DARI BUAH NIPAH (Nypa Fruticans.): UJI HEDONIK PADA ANAK KELAS VI SDN 7 SUNGAI RAYA

Abstract

Ice cream is a frozen snack highly favored by children, yet commercial products are generally high in sugar and fat while low in fiber. Nipah fruit (Nypa fruticans), harvested from the coastal mangrove ecosystem of Kubu Raya, has potential as a healthy ice cream raw material due to its carbohydrate (±51%), dietary fiber (2.5–46.18%), and mineral content, although its tannin content may induce astringency that affects acceptability. This study aimed to analyze the hedonic preference of sixth-grade children at SDN 7 Sungai Raya toward nipah-based ice cream at two substitution levels (50% and 70%) and to determine the optimal concentration. A single-factor repeated-measures experimental design was applied to 44 child panelists (total sampling), who rated color, aroma, taste, and texture using a 4-point facial hedonic scale. Data were analyzed descriptively and tested using the Wilcoxon Signed-Rank Test and Friedman Test after Shapiro-Wilk normality testing indicated non-normal distribution. Both formulations were accepted at the "like" category, with the 50% concentration outperforming on all attributes except texture. The Wilcoxon test showed that only the taste attribute differed significantly (50%: 3.39±0.72; 70%: 2.75±0.94; p<0.001), while color (p=0.097), aroma (p=0.094), and texture (p=0.721) did not differ significantly. The Friedman test indicated a highly significant overall difference in preference (χ²=32.7; df=7; p<0.001). Physical characterization showed a neutral pH (7.0) for both treatments, while melting resistance (130–193 seconds) remained below the commercial standard (10–15 minutes). It is concluded that the 50% formulation (1 kg nipah pulp: 1 L liquid milk) is the optimal concentration recommended as a basis for developing healthy local food products for children.