| dc.description.abstract | Siberas banana is a local variety commonly found in North Sumatra, while red dragon fruit was rich in nutrients and could serve as a natural colorant in food products. Carrageenan is a stabilizing agent frequently used in ice cream formulations to improve texture and melting resistance. This research was a med to examine the effects of varying ratios of Siberas banana and red dragon fruit juice, along with the addition of carrageenan, on the quality characteristics of ice cream. The study employed a completely randomized factorial design with two factors: the ratio of Siberas banana to red dragon fruit juice (1:0, 2:1, and 1:1) and carrageenan concentrations (0.25%, 0.50%, and 0.75%).
The results showed that the fruit ratio had a highly significantly affected overrun, melting rate, fat content, protein content, total soluble solids, antioxidant activity, color index, and organoleptic properties including color, aroma, taste, texture, and overall acceptability. The addition of carrageenan had a significant impact on overrun, melting rate, descriptive color, texture, and overall acceptability. There was also a highly significant interaction between the two factors that affected melting rate, fat content, descriptive color, texture, and general preference. The best formulation, based on DeGarmo’s method, was a 2:1 ratio of Siberas banana to red dragon fruit juice with 0.50% carrageenan, which contained 318.55 mg potassium, 3.375 g dietary fiber, 6.31 g total sugars, 25.142 mg anthocyanins, and 377.62 kcal of energy | en_US |
