ORGANOLEPTIC QUALITY CHARACTERISTICS AND FIBER CONTENT OF SEAWEED ICE CREAM WITH THE RED DRAGON FRUIT (Hylocereus polyrhizus) ADDITION

Ni Komang Alya Reka Cahyani, I Gusti Putu Sudita Puryana, Hertog Nursanyoto

Abstract


Abstract: Dietary fiber consumption in Indonesia is much as 98% less fruit and vgetables based on Riskesdas 2018. In an effort to increase the consumption of dietary fiber in the community, it is necessary to modify food products with the addition of fiber sources. One of the ingridients that can be used is red dragon fruit (Hylocereus polyrhizus) whisch is one of the sources of dietary fiber that with a sweeth taste, has a strong natural color pigment, and is rich in antioxidants. One of the processed products that can be modified is seaweed ice cream. In this study, an overview of the caracteristics of seaweed ice cream with the addition of the red dragon fruit was carried out using an expetimental method with a Randomized Block Design (RBD) consisting of 5 treatments of adding red dragon fruit as much as 20%, 30%, 40%, 50%, and 60% per volume of milk. These caracteristics are obtained from organoleptic test on aroma, taste, color, texture, and overall acceptance as well as hedonic ualities of the colour and texture. The result of the organoleptic test showed that the best treatment in this study was the third treatment with the red color quality and very soft texture quality. The energy content in one portion is 477.83 kcal of energy, 1.8 g of protein, 1.82 g of fat, 5.88g of carbohydrates, 0.56 g of fiber content, and 0.8 mg of GAE antioxidants.

Keywords: Ice Cream, Red Dragon Fruit, Seaweed, Fibre, Antioxidants.

Keywords


Ice Cream, Red Dragon Fruit, Seaweed, Fibre, Antioxidants.

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References


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DOI: https://doi.org/10.33992/icmahs.v3i1.4597

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