Effectiveness of Different Stabilizers on Physicochemical and Sensory Quality Cilembu Ice Cream
Abstract
Ice cream is a dairy-based product that is widely enjoyed by people of all ages. The quality of ice cream is strongly influenced by its physicochemical properties, which are in part determined by the type of stabilizer used. Cilembu sweet potato is a local ingredient rich in nutrients, which can enhance the nutritional and sensory value of ice cream. This study aimed to determine the effect of different types of stabilizers on the physicochemical and sensory quality of Cilembu sweet potato ice cream. The research used the same ice cream formulation with four different stabilizers. The resulting products were analyzed for viscosity, overrun, melting rate, color, and evaluated through descriptive and hedonic tests. The results showed that CMC was the best-performing stabilizer, producing the highest viscosity (1.44 dPa.s), the highest overrun (3.52%), and the highest hedonic score (4.34 out of 5). Meanwhile, carrageenan yielded the slowest melting rate. It can be concluded that the type of stabilizer significantly affects the physicochemical and sensory quality of Cilembu sweet potato ice cream, with CMC offering the best results in terms of texture, stability, and consumer acceptance.
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DOI: https://doi.org/10.17509/jafn.v6i2.87480
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