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All Journal Tropical Small Island Agriculture Management
Yulinati Porudara
Departement of Agricultural Product Technology, Faculty of Agriculture, University of Pattimura Ambon, Maluku, Indonesia
Agriculture, Biological Sciences & Forestry

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Effects of Coconut Milk Powder on The Characteristics of Tongka Langit Banana Ice cream Helen C D Tuhumury; Erynola Moniharapon; Yulinati Porudara
Tropical Small Island Agriculture Management Vol 2 No 1 (2022): Tropical Small Island Agriculture Management
Publisher : Pattimura University Ambon Maluku Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/tsiam.2022.2.1.19

Abstract

The objective of this study was to determine the effects of coconut milk powder on the characteristics of Tongka Langit Banana ice cream. A completely randomized experimental design was applied in this research with coconut milk powder concentrations based on the weight of full cream milk used as a control. Hence, the levels of treatment were as follows: control (full cream milk), 25%, 50%, 75%, and 100% coconut milk powder. The results showed that Using coconut milk as a milk substitute in the preparation of Tongka Langit banana ice cream has affected its physicochemical and sensory properties but has no effect on vitamin C. With a fat content of 4.93%, a protein content of 0.77%, vitamin C content of 0.67%, total solids of 30.10%, and a melting time of 54'33', coconut milk at 100% by weight of milk was the appropriate concentration for producing ice cream with the best physicochemical and sensory properties.
Co-Authors Erynola Moniharapon Tuhumury, Helen C.D.