The development of ice cream from snakefruit (Salacca zalacca)

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.