Abstract:
This study was conducted to determine the effects of different level of snakefruit flesh
and juice on the snakefruit ice cream development. This study also was conducted to
determine the physicochemical properties of snakefruit ice cream after incorporation
of snakefruit flesh and juice at different level. Besides that, this study was purposely
organized to determine the sensory acceptance of snakefruit ice cream by panels.
There are 7 formulations which is 1 control that was not added with any snakefruit
puree or juice and 6 formulations were added with snakefruit puree and juice for about
21.1%, 28.6% and 34.8% respectively. According to the result obtained from
physicoshemical analyses show that the more snakefruit puree and juice added, the
more percentage of protein, ash, carbohydrate and total soluble solid will be. Further
more, the pH value tends to decrease when snakefruit puree and juice increase. There
are 40 panels involved for the sensory evaluation session. Panels were provided with 7
gradation point numeric scale (Hedonic scale) to evaluate all 6 attributes given. From
the sensory acceptance result obtained, the optimum formulation accepted by panels
was control ice cream (reference). However, ice cream with the lowest percentage of
juice (21.1 % ) used had the highest score compared to other ice cream made up by
snakefruit puree or juice since recorded the highest score for color acceptance,
sweetness acceptance, creaminess acceptance and flavor acceptance and automatically
recorded the second highest score for overall acceptance after control ice cream.
