The Consumer Acceptability of Purple Sweet Potato-Based Ice Cream Product


  • Dendi Gusnadi


This study discusses the fortification or addition of nutrients to ice cream products by utilizing purple sweet potatoes as natural dyes and non-fat solids. The background of this study is that, in Indonesia, commercial ice cream products commonly use synthetic dyes and fat solids in the form of skim milk which has a high lactose content and could have an adverse effect on health. Moreover, the abundant yield of purple sweet potatoes in Indonesia is not utilized optimally. This study employed a research and development method by conducting a consumer acceptability test (organoleptic test) on 100 panelists. This study formulated the purple sweet potato ice cream product by steaming and smoothing purple sweet potatoes and then mixing them with ice cream ingredients. The next processes included mixing, pasteurization, homogenization, aging, and freezing. Thus, this study sought to examine the extent to which the consumer acceptability of the ice cream product made by using purple sweet potatoes as natural dyes and non-fat solids. The results suggested that purple sweet potato-based ice cream was accepted by the consumers from which 79% of them gave “like” response to the flavor, 81% gave “attractive” response to the color, 62% gave “fragrant” response to the aroma, 80.4% gave “soft” response to the texture, and 85.4% gave “like” response to the physical appearance.