PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS PEDADA DAN KELAPA MUDA [Effects of CMC Addition on Characteristics of Fruit Ice Cream Made from Pedada and Young Coconut Juices]

Pedada fruit contains 56.74 mg/100 g vitamin C and 79% water.  This fruit is able to be utilized as raw materials of vegetable ice cream.   Objective s of this research was to evaluate quality of fruit ice cream made from padada fruit juice and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pe dada fruit juice and young coconut juice consisting of three levels, namely 25%:75%, 50%:50%, and 75%:25%.  The second factor was CMC concentrations consisting of three levels, namely 0.1, 0.2, and 0.3%.  The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC.  The physical and chemical characteristics of the ice cream were a melting time of 11.11 minute/10g, an over run of 5.71%, a relative viscosity of 8.15 (Poiseuille x10 3 ), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76g/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pe dada-fruit aroma .