Evaluation Of Characteristics Of Melting Power, Color, And Favorite Ice Cream Combination Of Kefir With Different Percentages Of Purple Sweet Potato (Ipomoea Batatas Var Ayumurasaki)

Abstract

Aims: The study consisted of 2 factors, namely Factor A and Factor B. Factor A aimed to analyze the effect of adding the percentage of purple sweet potato flour stabilizer in the ice cream mixture to the characteristics of kefir ice cream. Factor B aims to analyze the effect of the combination of ice cream dough and kefir dough on the characteristics of kefir ice cream. This research was conducted at the Milk Processing Biotechnology Laboratory, Hasanuddin University, Makassar. Methods: The method used was an experimental method with a completely randomized design (CRD) factorial pattern of 5 × 5 treatments with 3 replications. This study used Factor A with the percentage of purple sweet potato in the ice cream mixture (0%, 0.5, 1%, 1.5%, and 2%) and Factor B with a comparison of the combination of ice cream and kefir mixture (100%: 0, 75%:25%, 50%:50%, 25%:75%, 0%:100%). Results: The results of the interaction of the two factors showed a significant effect (p<0.01) on kefir ice cream on the assessment of melting power, color, and preference. The best result was kefir ice cream combination 50 (ice cream dough): 50 (kefir dough) with the results of melting power (average 30-60 minutes), slightly purple color sensory (2.64), and panelists' preference level, namely likes (4.09).