PENGARUH PENAMBAHAN BUBUR BUAH SEMANGKA (Citrullus lanatus) DAN KRIM SANTAN TERHADAP KARAKTERISTIK ES KRIM SEMANGKA

The objective of this research was to determine the effect of the addition of watermelon pulp (Citrullus lanatus) and coconut milk cream on the characteristics of watermelon ice cream. This research was conducted at the Laboratory of Agricultural Product Chemistry and Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, South Sumatra. This research used factorial randomized block design with 2 treatment factors, namely factor A (watermelon pulp) with 3 levels of treatment and factor B (coconut milk cream) with 2 levels of treatment. Each treatment combination was repeated three times. The parameters observed included physical characteristics (viscosity and melting time), chemical characteristics (total dissolved solids and ash content), and sensory characteristics (color, taste, texture and aroma). The results showed that the addition of 15% watermelon pulp and 5% coconut milk cream (A3B1) significantly affected the viscosity, melting time and total dissolved solids. Ice cream with the addition of 15% watermelon pulp and 5% coconut milk cream (A3B1) is the best treatment based on physical and chemical characteristics tested. Organoleptic testing of ice cream performed showed no significant difference so that it could not determine the best treatment based on the organoleptic test performed.