<![CDATA[The utilization of tamarillo (Solanum betaceum) as a food ingredient is still relatively limited, despite its rich content of vitamins, dietary fiber, and antioxidants that are beneficial to health. This study aimed to determine the effect of using whipped cream and milk powder on the organoleptic quality of tamarillo ice cream, describe the production process of tamarillo ice cream, and identify the level of consumer acceptance of the product. The research employed an experimental method with a descriptive quantitative approach. Two ice cream formulations were used, namely Sample A with whipped cream and Sample B with milk powder, both utilizing tamarillo jam as the main ingredient. Data were collected through observation, interviews, and questionnaires involving 20 panelists. The data were analyzed using descriptive statistics and Analysis of Variance (ANOVA) to determine differences in organoleptic characteristics, including color, aroma, taste, texture, and overall acceptance. The results showed that both tamarillo ice cream formulations were accepted by the panelists. The ANOVA test indicated that there were no significant differences between Sample A and Sample B in all organoleptic attributes, as the significance values were greater than 0.05. However, Sample A obtained higher mean scores for color, aroma, and taste, while Sample B obtained higher scores for texture and overall acceptance. Therefore, tamarillo has the potential to be utilized as the main ingredient in ice cream production and can be further developed as an innovative local fruit-based food product.]]>
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