| dc.description.abstract | Siberas banana is one of the local varieties from North Sumatra. Purple
passion fruit is known to be rich in nutrients with a distinctive flavor. CMC
(carboxy methyl cellulose) plays an important role as a stabilizer in ice cream
production. This study was aimed to determine the effect of purple passion fruit
juice addition and CMC (carboxy methyl cellulose) on the quality characteristics
of Siberas banana ice cream. The research design used was a Factorial
Completely Randomized Design with two factors, namely the addition of purple
passion fruit juice (A): (A1 = 0%, A2 = 10%, and A3 = 20%) and the addition of
CMC (C): (C1 = 0.1%, C2 = 0.3%, and C3 = 0.5%).
The results showed that the addition of purple passion fruit juice (A) had a
highly significant effect (P<0.01) on fat content, protein content, vitamin C
content, melting rate, color (°Hue), overrun, total soluble solids, color
descriptive, aroma descriptive, flavor descriptive, and hedonic overall
acceptance. The addition of CMC (C) had a highly significant effect (P<0.01) on
protein content, melting rate, color (°Hue), overrun, texture descriptive, and
hedonic overall acceptance. The interaction between the two factors had a highly
significant effect (P<0.01) on melting rate, overrun, and hedonic overall
acceptance. The best treatment (A2C3) according to DeGarmo was the addition of
10% purple passion fruit juice and 0.5% CMC, which contained antioxidants
387.0012 ppm, total sugar 35.75%, dietary fiber 2.62%, potassium 254.98 mg/L,
and total energy 213.3 kcal. | en_US |
