CHARACTERISTICS OF MATCHA ICE CREAM AT VARIOUSCONCENTRATION AND COST OF PRODUCTION ANALYSIS

Abstract

Ice cream is a milk product that goes through a freezing stage with the addition of sweeteners, stabilizers and other supporting ingredients. Currently, food processing is experiencing extraordinary changes due to developments in science and technology. In the food industry, synthetic dyes are also used to make ice cream. Efforts that can be made are by adding matcha. The aim of this research is to determine the physical, chemical and sensory characteristics of matcha ice cream. This study used a completely randomized design (CRD) with one factorial. The factor is the difference in matcha concentration used, namely 0% (control), 3% (A1), 6% (A2), 9% (A3), 12% (A4) and 15% (A5). The results showed that the difference in matcha concentration used had no significant effect on overrun and texture, but had a real effect on melting speed, color and antioxidant activity. Treatment A4 is the selected treatment with an overrun value of 30.61%, texture of 6.18 mm/10 seconds, melting speed of 11.30 g/minute, brightness (L*) 37.54, greenness (a*) -4.86 and antioxidant 51.35%. . This treatment has an effectiveness value of 0.83 and a production cost of Rp. 7,500.