EVALUATING THE QUALITY OF ICE CREAM PREPARES FROM PURPLE SWEET POTATO PASTE Reski awaliah, Dr.rer.nat. Zaienal, S.TP., Mfood.Tech2 and Prof.Dr.Ir. Muliati M. Tahir, MS
Universitas hasanuddin
Abstract
This study was conducted to determine the quality of ice cream prepared from purple sweet potato paste. There were three treatments, namely P1 = 150 g purple sweet potato paste, P2 = 300 g purple sweet potato paste, and P3 = 450 g purple sweet potato paste. It was applied a completely randomized design (CRD) as design experiment with 3 replications. With an assessment score of 3.75% (preferred), aroma 3.64% (preferred), taste 3.53% (preferred), texture 3.39% (preferred). The chemical properties shows that the ice cream has fat content of 11.74 %, protein content of 2.45 %, carbohydrate content of 15.18 %, water content of 57.20 %, and ash content of 0.23 %. In addition, the melting speed of the ice cream is 23 minutes.
