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Bulletin of Culinary Art and Hospitality

Abstract

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50%, 40%, 30%). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50%, the highest β-carotene levels were found in the addition of bitter melon puree by 50%, viscosity was found in the addition of bitter melon puree by 50%, the highest overrun value was found in the addition of bitter melon puree by 50%, and the highest melting power was found in the addition of bitter melon puree by 50%. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.

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