THE STUDY OF FORMULATION COCONUT MILK AND AGAR IN MAKING OF KERIBANG (Dioscorea alata) ICE CREAM

This research was aimed to determine the best characteristic of formulation coconut milk and agar in making of keribang (Dioscorea alata) ice cream. The experimental designed using Randomized Block Design (RBD) wich is consist two factor of coconut milk (200g, 250g, 300g) and agar (3g, 4g, 5g), each treatment was replicated three times. The measured parameters were phisycal, chemical, and sensory characteristics. The data of Phisycal and chemical were analyzed statistically using ANOVA (α=5%) and HSD Test (α=5%) and sensory test was analyzed by Kruskal Wallis. The best treatment was determined by using method of effectiveness index. The result showed keribang ice cream with addition of coconut milk 250g and Agar 4g was the best treatment with chemical characteristics were fat content 27.84%, protein content 1.70%, total dissolved solids 20.80°brix, Physical characteristics were overrun 20.55%, high-speed melting 25.19 minutes, and sensory values resulted of taste 5.40 (like), texture 5.23 (like), color 5.53 (like very much), aroma 4.70 (like)