Formulation of purple yam (Dioscorea alata L.) and mangosteen peel (Garcinia mangostana L.) extract powder to ice cream making

Abstract

Abstract Ice cream is a frozen food product made from milk with added sweetener. The addition of purple yam and mangosteen peel extract powder has the potential to enhance the product’s nutritional compounds. Purple yam and mangosteen peel extract powder have a high antioxidant content. The research aims to find out the best formulation of ice cream with the addition of purple yam and mangosteen extract powder on the physical and sensory properties, antioxidant activity, and anthocyanin compounds. This method used ice cream formulations with different concentrations of the two factors, purple yam, and mangosteen peel extract powder and continued to the organoleptic test, antioxidant test, anthocyanin test, ice cream melting speed, and overrun. Results obtained in the research showed the best three sensory properties based on the organoleptic test were 40% Purple yam + 0.2 % mangosteen; 40% Purple Yam + 0.6 % mangosteen; 50% Purple Yam + 0.4% mangosteen. The best overall formulation is 50% purple yam + 0.4% mangosteen peel extract powder with an overrun value of 2.53%, melting speed of 2.14%, and antioxidant activity of 89.63%, moreover 27.13 CyE/g of total anthocyanin. The research concluded that the additional purple yam and mangosteen peel extract powder could improve the ice cream’s antioxidant activity and the total anthocyanin.