Organoleptic Test of Adding Purple Sweet Potato and Durian Fruit Extract to Goat Milk Ice Cream

The purpose of this study was to determine the effect of adding the purple sweet potato and durian fruit extracts on the organoleptic properties of goat milk ice cream. The research design used was a Completely Randomized Design (CRD) with 16 treatments, two replications. The treatments examined were as follows P0 = control, P1 = 10% purple sweet potato + 1% durian fruit extract, P2 = 20% purple sweet potato + 2% durian fruit extract, and P3 = 30% purple sweet potato + 3 durian fruit extracts %. The results of this study indicate that the administration of purple sweet potato and durian fruit extracts has a significant effect on the organoleptic properties of goat milk ice cream. Interaction between the addition of purple sweet potato and durian fruit extract on the organoleptic properties of goat milk ice cream. The type of panellists used by panellists are not formally trained but can distinguish and communicate reactions from organoleptic assessments tested