Antioxidant Activity in Roselle Yoghurt Ice Cream as a Functional Food

This paper was not presented at the conference.

Abstract

This paper was not presented at the conference.

This study explores the fusion of roselle yogurt and ice cream, aiming to strike a harmonious balance between delectable taste and health benefits. By varying the proportions of roselle yogurt and ice cream (20:80, 30:70, 40:60), the research delves into the impact on physicochemical, microbiological, antioxidant activity, and organoleptic properties. Employing a completely randomized design with four treatments and three replications, data analysis involved ANOVA and the Least Significant Difference Test (P < 0.05), with the Kruskal-Wallis test for organoleptic assessments. Optimal results emerged at a 20:80 roselle yogurt to ice cream ratio, yielding ice cream with a LAB count of 6.8 log CFU/ml, a pH of 5.8, an overrun of 85.00%, and a melting rate of 16.05 minutes. The organoleptic profile revealed elevated scores for texture (3.01), taste (3.75), color (1.8), and aroma (2.1), indicating a preference level of 'like.' This underscores the favorable physicochemical properties and consumer acceptability of roselle yogurt ice cream, showcasing its potential as a promising and healthful beverage deserving further development.