Pengembangan Produk Komoditas Alpukat Dan Kopi Menjadi Olahan Ice Cream Diet Sehat Rendah Kalori

Abstract

This research aims to be an effort to utilize avocado commodities into products with higher selling value. Apart from that, this research also aims to determine the effect of avocado concentration on the physical and chemical characteristics of low-calorie ice cream development products using the Duplo method with 3 variations of avocado concentration sample treatment of 25%, 50% and 100%. This study focuses on the calorie content and physicochemical characteristics of ice cream samples on the acceptability of panelists. The rough calorie content is measured using proximate analysis by looking for fat content, protein content and carbohydrate content using the by difference formula which will be converted into calorie units. The physical characteristics of ice cream were carried out by testing total dissolved solids with a refractometer, melting speed with a stopwatch, and organoleptics on 30 panelists. The results of the research showed that the best level of variation in treatment was in treatment 2 with an avocado concentration of 50% which produced a rough calorie content of 162.925 cal/100 gr, total dissolved solids of 14.5 °Brix, melting time speed of 21.13 minutes/ 10 grams, and an organoleptic score of 72.93% in the like category. These results show that differences in avocado concentration have an influence on the chemical content, melting speed, and physical characteristics related to the panelists' acceptance of ice cream products.