The Effect of Toting up Carrageenan to Some Quality Components of Ice Cream

This study aims to determine the effect of toting up carrageenan to the quality component of ice cream. Randomized Completely Block Design (RCBD) was used in this experiment, namely the addition of carrrageenan (0.1%, 0.3%, 0.5% and 0.7%). Parameters to be observed were chemical properties (fat content and reducing sugar levels, and physical properties including organoleptic tests (taste, texture and aroma). Data Analysis were tested by ANOVA and continued using the orthogonal polynomial method for chemical parameters while the physical parameters used the Least Significant Difference (LSD). The results indicate that the toting up of carrageenan has a significant effect on fat content but does not have a significant effect on reducing sugar levels in ice cream. However, in the organoleptic test, the taste, texture and aroma hedoni c gave a significantly different effect, but for the organoleptic test of taste and texture, the scoring also gave significantly different effects but did not significantly affect the organoleptic aroma test. The toting up of 0.5% carrageenan used in making ice cream is the best treatment, both in terms of taste, texture and aroma preferred by the panelists.