<![CDATA[Yogurt ice cream is a frozen dairy product made from yogurt through mixing, agitation, and freezing processes. One of the common problems in ice cream production is the formation of large ice crystals, which results in a coarse texture. The use of starch as a stabilizing agent has been reported to improve ice cream quality, particularly by enhancing texture and product stability. Therefore, modified arrowroot starch has the potential to be used as a stabilizer to produce yogurt ice cream with improved characteristics. This study aimed to evaluate the effect of modified arrowroot (Maranta arundinacea L.) starch as a stabilizer on the chemical characteristics (pH, titratable acidity, and crude fiber content) and organoleptic properties (color, aroma, taste, texture, and overall acceptability) of yogurt ice cream. A non-factorial Completely Randomized Design (CRD) was used for chemical analyses, while a non-factorial Randomized Complete Block Design (RCBD) was applied for organoleptic evaluation, with four treatments and four replications. The treatments consisted of P0 (0%), P1 (1%), P2 (2%), and P3 (3%) modified arrowroot starch. Data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) when significant differences were detected. The results showed that the addition of modified arrowroot starch significantly affected (P<0.05) pH, titratable acidity, crude fiber content, texture, and overall acceptability of yogurt ice cream. However, it had no significant effect (P>0.05) on color, aroma, and taste. The best treatment was P3 (3% modified arrowroot starch), which resulted in a pH value of 4.71, titratable acidity of 0.34%, crude fiber content of 0.73%, color score of 3.80 (yellowish white), aroma score of 3.50 (slightly yogurt-like aroma), taste score of 3.73 (sweet and slightly sour), texture score of 4.07 (smooth), and overall acceptability score of 4.27 (liked).]]>
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