Physical Quality Test of Ice Cream Sweetened Using Honey

DOI

10.2991/absr.k.220309.080How to use a DOI?

Keywords

Ice Cream; overrun; freezing point; melting rate and pH

Abstract

Ice cream is usually made using sugar (sucrose) as a sweetener, but the use of too much sugar in food can cause obesity and increase blood sugar so it is not good for diabetics. This study aims to determine the effect of adding honey with different levels on the sensory test of ice cream. This research was conducted at the Laboratory of Animal Products Technology, Department of Animal Husbandry, Faculty of Animal Husbandry, Halu Oleo University. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P1: ice cream without honey, P2: ice cream with added 5% honey, P3: ice cream with added 7.5% honey, P4: ice cream with added 10% honey. Parameters observed in this study include: overrun, melting time and pH. The results showed that the best appearance of ice cream was shown on 10% added honey with an average of overrun exceeding 145.75%, 60.35 minutes melting time and pH. 6.1 as well as good sensory test results.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Nur Santy Asminaya
AU  - Widhi Kurniawan
AU  - Apriansyah Apriansyah
AU  - Asma Bio Kimestri
PY  - 2022
DA  - 2022/03/29
TI  - Physical Quality Test of Ice Cream Sweetened Using Honey
BT  - Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021)
PB  - Atlantis Press
SP  - 411
EP  - 415
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220309.080
DO  - 10.2991/absr.k.220309.080
ID  - Asminaya2022
ER  -