KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PADA ES KRIM MENGKUDU (Morinda citrifolia L.) DENGAN PENAMBAHAN NANAS MADU (Ananas comusus L.) DAN VARIASI JENIS GULA

Ice cream is a milk based frozen food product that is widely enjoyed. This study aimed to determine the physicochemical and organoleptic characteristics of noni (Morinda citrifolia L.) ice cream with the addition of honey pineapple (Ananas comosus L.) and different types of sugar. The experimental design used a factorial randomized block design (RAK) with two factors, namely the addition of honey pineapple (0 g, 50 g, 75 g, and 100 g) and sugar types (granulated sugar, stevia, and corn sugar), resulting in 12 treatment combinations with two replications. The parameters analyzed included fat content, total soluble solids (TPT), vitamin C, antioxidant activity, color intensity (L*, a*, b*), melting rate, and sensory attributes (taste, aroma, texture, and color). The results showed that the addition of honey pineapple and sugar types significantly affected the physicochemical and organoleptic characteristics of the ice cream. The best formulation was M3N3 (75 g honey pineapple with corn sugar), which produced 11.02% fat, 56.50% vitamin C, 46.42% antioxidant activity, and the highest hedonic value in taste, aroma, and color. In conclusion, the combination of honey pineapple and sugar variations enhanced antioxidant activity, improved fat stability, and produced a functional ice cream with favorable consumer acceptance