Journal of Nutrition Science
Vol 4, No 2 (2023): November, 2023

Application of Taro Beneng Inulin and Red Dragon Fruit Peel Extract in Making Ice Cream

Pamela, Vega Yoesepa (Unknown)
Eris, Fitria Riany (Unknown)
Kusumasari, Septariawulan (Unknown)
Riziani, Dina (Unknown)

Article Info

Publish Date
30 Nov 2023

Abstract

The characteristics of ice cream with the addition of beneng taro inulin and red dragon fruit extract were evaluated in this study. Various concentrations of beneng taro inulin (3%, 4%, and 5%) and dragon fruit extract (25%, 30%, and 35%) were added as fat substitutes and natural dyes, respectively. The results showed that the addition of 4% taro beneng inulin had a significant effect on the overrun value, melting time, and fat content of ice cream. The addition of 30% red dragon fruit peel extract significantly affected the color of ice cream, fat content, antioxidant activity, and total plate number. There is an interaction between the treatment of the addition of taro beneng inulin and red dragon fruit peel extract on color analysis, namely the L* notation (brightness) and a* notation (redness). A3B3 ice cream was selected as the best ice cream formula based on existing criteria

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Journal Info
Journal of Nutrition Science
Website

Abbrev

JNS

Publisher

Universitas Teuku Umar

Subject

Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

Description

The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition science. JNS, particularly focuses on the main problems in the development of the nutrition science as follows: Human Nutrition; Community ...