The effect of addition of red dragon fruit (Hylocereus polyrhizus) with different levels on chemical properties of ice cream.

One of the milk products in frozen form is ice cream, made from milk cream, and contains 8 - 14% milk fat. To make ice cream diversification, currently many use fruits, one of which is to add red dragon fruit. Dragon fruit contains high antioxidants with red in color. The objective of this study was to obtain data of chemical characteristics (fat content, crude fiber content, and pH) of ice cream by addition of red dragon fruit with different levels (without the addition and 20%, 30%, 40%, 50%, and 60%). The research design used was a completely randomized design (CRD) with 6 treatments and 3 replications. The addition of 40% of red dragon fruit is ice cream with the best characteristics among all treatments based on the pH value, fat content, and crude fiber content of the ice cream. [ABSTRACT FROM AUTHOR]