Work

Pisicochemical Characteristics and Hedonic Quality of Seal Wine (Caulerpa SP.) Es Creme

Year: 2025

Type: article

Abstract: This study analysed the effect of sea grape (Caulerpa sp.) addition to ice cream on physicochemical properties and hedonic quality. The results showed that ice cream with sea grapes had melting power of 29.34-30.09 minutes, high overrun (99.23%), stable viscosity (10.46 cP), and constant total soluble solids (7.5°Brix). The addition of sea grapes increased ash and crude fibre content, and provided a stable pH. Organoleptic tests showed ice cream with 10% sea grapes (A2) was most preferred for aroma, texture, and colour, while 5% (A1) was best for taste. This ice cream has potential as a healthy functional product with good quality

Source: Indonesian Journal of Contemporary Multidisciplinary Research

DOI: 10.55927/modern.v4i3.80

Authors: Luthfiah, Tasir, Mursida, Rahmawati Saleh, Ilham Ahmad, Hernawati

Institution: Politeknik Pertanian Negeri Pangkajene Kepulauan

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4411117587

FWCI:

Cites: 10

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Related to: 10