Open AccessIce cream products made from processed purple sweet potatoes: a product organoleptic study
Author(s) -
Hengki Wijaya,
Agsanto Slay,
Nusratuddin Abdullah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/807/4/042074
Subject(s) - organoleptic , steaming , food science , ingredient , ice cream , aroma , chemistry , taste , anthocyanin , mathematics
The use of purple sweet potato in food processing is an effort to diversify food, one of which is ice cream processing. Ice cream is dominated by cornstarch (corn flour). The main ingredient for this ice cream is steamed sweet potato. The research method was an organoleptic test on aroma, taste, texture, and colour. The results showed that the acceptance of 26 panellists stated that the ice cream batata product was acceptable by evaluating the raw material by noting that the purple sweet potato colour remained consistent. The steaming process of purple sweet potato is carried out to maintain the high anthocyanin compounds in purple sweet potatoes.