Sensory Quality of Ice Cream with Added  Kotamobagu Robusta Coffee Extract

F.S. Ratulangi; N.G. Kauntu; E.H.B. Sondakh; J.E.M. Soputan

doi:10.55927/mudima.v6i4.40

Authors

F.S. Ratulangi Sam Ratulangi University
N.G. Kauntu Sam Ratulangi University
E.H.B. Sondakh Sam Ratulangi University
J.E.M. Soputan Sam Ratulangi University

DOI:

https://doi.org/10.55927/mudima.v6i4.40

Keywords:

Sensory Quality, Ice Cream, Robusta Coffee Essence

Abstract

This study aims to determine the effect of the sensory quality of ice cream with the addition of Robusta coffee extract, as assessed in terms of aroma, flavor, color, and texture. The design used in this study was a completely randomized design with 5 treatments, and the sensory evaluation involved 30 panelists as replicates. The treatments were as follows: P0: no Kotamobagu Robusta coffee extract (0%), P₁: 5% Kotamobagu Robusta coffee extract, P₂: 10% Kotamobagu Robusta coffee extract, P₃: 15% Kotamobagu Robusta coffee extract, and P₄: 20% Kotamobagu Robusta coffee extract. The variables observed in this study were the sensory qualities of aroma, flavor, color, and texture. The observational data were analyzed using analysis of variance (ANOVA), and where differences were found, they were followed by a post-hoc test for significant differences. The results of the ANOVA for the addition of Robusta coffee extract showed a highly significant effect (P < 0.01) on the acceptability scores for aroma, color, and flavor, but a non-significant effect (P > 0.05) on the acceptability score for ice cream texture. It is concluded that the addition of Kotamobagu Robusta coffee extract up to a concentration of 20% produces ice cream with sensory qualities aroma, flavor, color, and texture that are well-liked.

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