Characteristics of Red Dragon (Hylocereus polyrhizus) Fruit Ice Cream Combined with Purple Sweet Potato (Ipomoea batatas L.)
Karakteristik Es Krim Buah Naga Merah (Hylocereus polyrhizus) yang Dikombinasikan dengan Ubi Jalar Ungu (Ipomoea batatas L.)
DOI:
https://doi.org/10.21070/ups.7787Keywords:
Hylocereus polyrhizus, Ipomoea batatas L., Ice CreamAbstract
Red dragon fruit can be processed into ice cream which in this study was combined with purple sweet potato puree. The concentration of purple sweet potato puree used was 0%, 10%, 20%, 30%, 40%, 50% b/w 100 g red dragon fruit puree. This study uses descriptive discussion of the parameters measured in this study are color, texture, total soluble solids, and antioxidant activity. Data from the analysis of the addition of purple sweet potato puree to Total Dissolved Solids (TPT) showed fluctuations in TPT values, affecting L*, a*, and b* of the cream. This is most likely due to the anthocyanin pigment contained in the sweet potato. In addition, antioxidant activity data obtained from the DPPH method showed a significant increase along with the addition of purple sweet potato puree, confirming the potential of purple sweet potato as a source of functional antioxidants in ice cream making.
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