<![CDATA[The aim of this study was to obtain the best type of stabilizer for the quality of ice cream produced. This research was conducted experimentally using a randomized complete design with five treatments and three replications, followed by the DNMRT test at 5% level. The treatments in this study were CK1 = CMC and carrageenan (0 : 1), CK2 = CMC and carrageenan (1 : 0), CK3 = CMC and carrageenan (1 : 1), CK4 = CMC and carrageenan(1 : 2), CK5 = CMC and carrageenan (2 : 1). The parameters observed include overrun, melting time, total solids, fat content, protein content and sensory assessment in a descriptive and hedonic analysis (color, aroma, taste, texture). The results showed that the best treatment was CK5 = CMC and carrageenan (2 : 1) treatment with an overrun value of 25,51%, melting time of 20,16 minutes, total solids of 32,12%, fat content of 4,17%, protein content of 2,75%. The hedonic assessment result showed that the panelist liked the product, with a descriptive assessment that is yellow, a slightly carrot-scented aroma, sweet taste, soft texture. Keywords: ice cream, carrots, stabilizer. ]]>
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