Milk ice cream add seed membrane gac fruit

Abstract

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10%, 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards, physical properties were analyzed that found 6.62 pH value, color as 55.21, 35.96 and 33.47 according to L*, a* and b*, 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram, giving total energy 126.65 kilocalories, energy from fat 48.33 kilocalories, moisture content 74.38 gram, fat 5.37 gram, protein 2.06 gram, carbohydrate 17.52 gram, ash 0.67 gram and beta-carotene 1,323 microgram. Average score of appearance, color, flavor, taste, texture and overall liking are 4.50, 4.32, 4.16, 4.47, 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.