Formulation of Purple Yam (Dioscorea alata L.) and Mangosteen Peel (Garcinia mangostana L.) Extract Powder to Ice Cream Making Mulyati M. Tahir, Zainal Burhan, Nitami Nur fahira, St Hasrawati Tayang, Husnul Khatimah Murti
Universitas Hasanuddin
Abstract
Ice cream is a frozen food product made from milk with added sweetener. The addition of purple yam and mangosteen peel extract powder have the potential to enhance the product^s nutritional compounds. Purple yam and mangosteen peel extract powder have a high antioxidant content. The research aims to find out the best formulation of ice cream with the addition of purple yam and mangosteen extract powder on the physical and sensory properties, antioxidant activity, and anthocyanin compounds. This method used ice cream formulations with different concentrations of the two factors purple yam and mangosteen peel extract powder and continued to organoleptic test, antioxidant test, anthocyanin test, ice cream melting speed, and overrun. Result obtained in the research showed the three best sensory propertis based on organoleptic test are 40% Purple yam + 0,2 % mangosteen- 40% Purple Yam + 0,6 % mangosteen- 50% Purple Yam + 0,4% mangosteen. Best overall treatment is 50% purple yam + 0.4% mangosteen peel extract powder with the overrun value 2.53%, and melting speed 2.14%, antioxsidant activity 89.63% DPPH, moreover 27.13 CyE/g of total anthocyanin. Conclution of the research obtained the additional of purple yam and mangosteen peel extract powder could improve antiocsidant activity and the total of anthosyanin of the ice cream.
