Sensory Analysis of Pumpkin (Curcubita Moschata) and Broccoli (Brassica oleracea L. var Italica) Ice Cream as Functional Food

Abstract

Ice cream is a semi-solid frozen food made from a mixture of animal and vegetable fats, sugar and other permitted ingredients. Pumpkin and broccoli are ingredients with high nutritional content that can be processed into ice cream because they have nutritional content that is good for health. In addition to pumpkin, broccoli is also one of the food ingredients that contain many vitamins and minerals that can add to the nutritional content of ice cream. This study aims to determine the levels of vitamin C, antioxidant physical quality and acceptability by hedonic test of pumpkin and broccoli ice cream as functional food. This type of research is experimental with a completely randomized design (CRD), consisting of 4 levels of treatment with 3 replicates each. With concentrations of pumpkin and broccoli P0 (100%:0%), P1 (75%:25%), P2 (50%:50%), and P3 (25%:75%). Ice cream samples were tested for sensory analysis specially hedonic test. The data obtained were then statistically tested using Kruskal Wallis analysis followed by Mann Whitney to determine the differences. Panelists preferred ice cream with a higher percentage of pumpkin over ice cream with a higher percentage of broccoli