Pengaruh Penambahan Sari Kulit Buah Kakao dan Persentase Non Dairy Cream terhadap Karakteristik Kimia dan Organoleptik Es Krim Kacang Merah

Abstract

This research was aimed to determine the effect of adding cocoa fruit peel extract and the percentage of non-dairy cream on the chemical and organoleptic characteristics of red bean ice cream. The study used a factorial Completely Randomized Design (CRD) with two factors: the percentage of cocoa fruit peel extract (5%, 10%, 15%, 20%) and the percentage of non-dairy cream (10%, 20%, 30%), with three replications. The parameters analyzed were total dissolved solids, overrun, melting rate, moisture content, protein content, fat content, antioxidant content, and organoleptic properties such as color, aroma, taste, texture, and overall acceptance. The results indicated that the percentage of cocoa fruit peel extract significantly affects protein content, fat content, total dissolved solids, moisture content, overrun, melting time, and the hedonic value of taste. The percentage of non-dairy cream significantly affected fat content, total dissolved solids, moisture content, overrun, melting time, and the hedonic value of texture. The interaction between the percentage of cocoa fruit peel extract and non-dairy cream significantly affected fat content, total dissolved solids, and overrun. Antioxidant analysis was conducted on the best treatment with specific percentages of cocoa fruit peel extract 10% and non-dairy cream 20%, yielding an IC50 value of 140,6870 ppm.