Physical characteristics of ice cream with the addition of tangerines (Citrus reticulata)

Abstract

Abstract The addition of fruit can improve the taste of the ice cream. One type of fruit that can be used as an additional ingredient is mandarin orange or tangerines (Citrus reticulate). This study aimed to determine the effect of the addition of tangerines to pH, melting power and overrun. This research was conducted at the Dairy Processing Biotechnology Laboratory, Faculty of Animal Husbandry, Hasanuddin University, Makassar. The ingredients used are full cream milk, water, sugar, yolk, tangerines, whippy cream, vegetable fat, and cornstarch. This research was conducted completely randomly (CRD) with 4 treatments and 3 replications. The results clearly showed that the addition of different tangerine levels did not affect the pH value of the ice cream. Additionally, the higher level of tangerine addition resulted in a decrease in overrun value and slowed the melting power of the ice cream. Hence, in making ice cream it should be consisted of tangerines at a level of 15% by considering overrun and melting power of the ice cream.