Abstract:
This study was conducted to determine the effect on chemical, physical and sensory
characteristics of ice cream after incorporation of pumpkin puree and pumpkin juice.
There are 7 formulations of ice cream that was prepared in which one formulation as a
control sample where there is no pumpkin was added in this ice cream, 3 formulations
are ice cream from pumpkin puree and 3 formulations are from pumpkin juice. The
result in this study shows that, pumpkin ice cream is a good and health product because
of high in mineral and protein content. The content of carbohydrate also is low and it is
suitable especially for diabetic patient to consume it in a right amount. ln this study also,
it was found that total soluble solid influence the sweetness of pumpkin ice cream
whereas total of fat in this ice cream is related to the creaminess and fluffiness of
pumpkin ice cream. There are 40 panelist were involved in the sensory evaluation.
Sensory evaluation of ice cream shows significant different (p<0.05) in most sensory
attributes of pumpkin ice cream from paste and juice. From this study, incorporation of
I OOg pumpkin paste in pumpkin ice cream is the most acceptable by the panels. There
were also observed that, pumpkin ice cream from paste 100 improving color, appearance,
sweetness, creaminess, fluffiness, flavor and overall acceptance for ice cream. Result
shows that, pumpkin ice cream from paste I 00 defined as the most optimum formulation
based on high percentage of mineral content, fat, protein and also low percentage of
carbohydrate also rated between acceptable in color, appearance, sweetness,
creaminess fluffiness, flavor and overall acceptance by consumer panelist.
