SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Tamarillo and pineapple are potential fruits because they not only provide natural color and flavor, but also increase the nutritional value of the product. However, the ratio of these two fruits, as well as the type of stabilizer used, can affect the physicochemical and sensory characteristics of coconut milk-based ice cream. This study aimed to determine the effect of the ratio of the fruits and the type of stabilizer on the physicochemical and sensory characteristics of coconut milk ice cream. This study used a factorial Completely Randomized Design (CRD) with two factors: the ratio of tamarillo and pineapple (5 levels) and the type of stabilizer (CMC and carrageenan). The analysis conducted included physicochemical (overrun, melting time, total soluble solids, fat content, vitamin C, pH) and sensory (hedonic test of color, aroma, taste, texture). The results showed that the ratio of tamarillo and pineapple and the type of CMC stabilizer increased the melting speed, total soluble solids (TPT), and fat content of the coconut milk ice cream produced. Meanwhile, the use of carrageenan stabilizer resulted in higher overrun values, vitamin C levels and pH. Coconut milk ice cream with a 50:50 tamarillo and pineapple ratio and CMC stabilizer showed the best results in the hedonic test of color, aroma, and texture, with an overrun value of 32.13%, a melting time of 10.12 minutes, a TPT value of 21.80 °Brix, a fat content of 33.65%, a vitamin C of 5.88 mg and a pH value of 5.17.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025