Study on the Effect of Different Carrageenan Concentrations on the Physical, Chemical, and Sensory Characteristics of Pineapple Ice Cream

Abstract

This study aimed to evaluate the effect of the ratio of pineapple puree and carrageenan on the physical, chemical, and sensory characteristics of pineapple ice cream. The experiment was designed using a Completely Randomized Design (CRD) with four treatment levels of pineapple puree and carrageenan ratio: F0 (200 g: 0 g), F1 (194 g: 6 g), F2 (188 g: 12 g), dan F3 (182 g: 18 g) performed in triplicate. The evaluated parameters encompassed physical properties (melting rate, viscosity, and overrun), chemical properties (protein content, total soluble solids, pH, vitamin C content, and antioxidant activity), as well as hedonic sensory evaluation (taste, aroma, color, texture, aftertaste, and overall acceptability). The obtained data were statistically analyzed using One-Way ANOVA, followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level (α = 0.05). The results indicated that the variation in the ratio of pineapple puree and carrageenan significantly affected the melting rate, viscosity, pH, total soluble solids, protein content, antioxidant activity, and all sensory attributes. However, the treatments did not significantly affect the overrun value and vitamin C content of the ice cream. The formulation with an appropriate ratio showed improved texture stability and sensory acceptance, indicating its potential application in pineapple ice cream production.