The Effect of Adding Pure Golden Berry on the Organoleptic Properties and Preference Level of Ice Cream

Abstract

This research is an experimental study in the form of an ice cream product with added pure Golden Berry, aiming to determine 1) The effect of the finished ice cream product with the addition of pure Golden Berry fruit on the sensory quality of ice cream in terms of color, aroma, taste, texture, and preference level of ice cream; 2) The best formula for the addition of pure Golden Berry fruit to ice cream based on the research results; 3) The fat, protein, and antioxidant content found in Golden Berry ice cream from the best formula. The data obtained used an organoleptic test and preference test research instrument validation sheet, which was then given to respondents and tested with the help of SPSS 25 software using one-way ANOVA and Duncan tests. Based on the data analysis results, the results of this experimental study show that the addition of pure Golden Berry fruit has an effect on the sensory quality of ice cream in terms of color, aroma, taste, texture, and preference level of ice cream, showing the best formula at 40% percentage based on the panelists' preference level, so that the best formula has a fat content of 12.50%, protein of 7.5%, and antioxidants of 88.15 mg/100g ice cream.