The Effects of Adding Melastoma malabathricum, L. Leaf Juice to Sugar Palm Fruit Ice Cream Characteristics

Abstract

The purpose of this study was to determine the effect of different concentrations of Melastoma malabathricum, L. (MM) leaves juice on sensory evaluation, the physical, chemical, and microbiological of sugar palm fruit ice cream (SPFIc). The trial included five treatments with MM leaves juice (0, 2.5, 5, 7.5 and 10 %). The results indicated that the optimal treatment for sensory evaluation acceptability was SPFIc with a 5% (w/v) addition of leaves juice. The overrun (30.16%), melting rate (12.13 g/min), total solids (37.33%), protein (3.91%), fat (6.83%), antioxidant activity (43.42%), total plate count (1,9x105 CFU/g), were contained in this SPFIc. Additionally, sugar palm fruit can be used as a thickening and stabilizer, and the addition of leaves extract improves the ice cream's quality.