Evaluation of organoleptic and physicochemical properties of ice cream by fortifying of purple yam (Dioscorea alata L.) and purple sweet potato (Ipomoea batatas L.)

This study was conducted to determine the organoleptic and physicochemical properties of ice cream fortified with purple sweet potato and purple yam. This study used a completely randomized design (CRD) followed by the least significant difference (LSD) test. The ice cream formulations contained 200 g of full cream milk, 200 g of whipping cream, 0.4 g of salt, 46 g of sugar, carrageenan, and a certain amount of purple sweet potato or purple yam paste. The treatments consisted of purple sweet potato paste (A) and purple yam paste (B). Each treatment had three fortification levels, namely 150 g, 300 g, and 450 g. The research was conducted in two steps. Firstly, it found the best treatment by using organoleptic properties. Secondly, the chosen treatment was analyzed the physicochemical properties. The results of the organoleptic evaluation by using hedonic parameters showed that the formulation using purple sweet potato in terms of color, taste, and texture resulted from the treatment with fortification 300 g. On the other hand, the best result for aroma came from treatment with an addition 450 g. Regarding the formulation using purple yam, the best result for taste and texture came from treatment with an addition 150 g, the best result for color at treatment with fortification 300 g, and the best result for aroma at treatment with fortification 450 g. The formulation significantly affected the nutritional contents of the ice cream samples. The acceptance levels of the fortified ice cream were relatively high and it was expected that it would be accepted by consumers and become a dessert with important functional properties.