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  • Process Production of Ice Cream Carrot (Carr Ice) With The Addition of Carrot Extracts 7%, 14% and 21%

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    Afif Zakaria
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    This document summarizes research on producing ice cream with added carrot extract at ratios of 7%, 14%, and 21%. Three formulas of ice cream were made and tested for sensory characteristics, physical properties, beta-carotene content, and economic feasibility. Sensory testing showed the 14% carrot extract formula was preferred. Analysis found the overrun was 34.7-38%, resistance was 51.7-61.3 minutes, and beta-carotene levels were 0.25 micrograms/gram. Economic analysis estimated a net monthly profit of $4,998 with a return of 0.204% and payback period of 4.4 months, showing the business is worthwhile.

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    This document summarizes research on producing ice cream with added carrot extract at ratios of 7%, 14%, and 21%. Three formulas of ice cream were made and tested for sensory characteristics, physical properties, beta-carotene content, and economic feasibility. Sensory testing showed the 14% carrot extract formula was preferred. Analysis found the overrun was 34.7-38%, resistance was 51.7-61.3 minutes, and beta-carotene levels were 0.25 micrograms/gram. Economic analysis estimated a net monthly profit of $4,998 with a return of 0.204% and payback period of 4.4 months, showing the business is worthwhile.

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    24 views1 page

    Process Production of Ice Cream Carrot (Carr Ice) With The Addition of Carrot Extracts 7%, 14% and 21%

    Uploaded by

    Afif Zakaria
    This document summarizes research on producing ice cream with added carrot extract at ratios of 7%, 14%, and 21%. Three formulas of ice cream were made and tested for sensory characteristics, physical properties, beta-carotene content, and economic feasibility. Sensory testing showed the 14% carrot extract formula was preferred. Analysis found the overrun was 34.7-38%, resistance was 51.7-61.3 minutes, and beta-carotene levels were 0.25 micrograms/gram. Economic analysis estimated a net monthly profit of $4,998 with a return of 0.204% and payback period of 4.4 months, showing the business is worthwhile.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    PROCESS PRODUCTION OF ICE CREAM CARROT (CARR ICE) WITH

    THE ADDITION OF CARROT EXTRACTS 7%, 14% AND 21%

    Muhammad Afif Zakaria1 NIM H3113065


    Dian Rachmawanti Affandi, S.TP., M. P2
    Adithya Pitara Sanjaya, S. TP., M. SC2

    ABSTRACT

    The purpose of this research was to determine how to manufacture ice cream
    carrot, formulas ice cream carrot most preferred in terms of the characteristics of
    sensory include color, flavor, texture, aroma, and overall, the characteristics
    fisikawi, beta carotene on the ice cream carrot best formulas and eligibility ice
    cream carrot business in terms of economic analysis. Carrot ice cream made from
    skim milk, wippy cream, carrot extract, sugar, egg yolks, water, and gelatin. Ice
    cream carrot made into three formulas, namely the formulation with carrot extract
    ratio of 7%, 14% and 21%. Based on the results of the organoleptic test scoring
    method results is obtained second preferred formula. Based on the analysis of
    physical properties overrun F1 values obtained 34.7%, 38% F2, and F3 36.7%.
    Meanwhile, it is acquired resistance values F1 51.7 minutes, F261.3 minutes, and
    F3 of 57.7 minutes. Based on the analysis of chemical properties is obtained, beta
    carotene from carrot extract 2.15 gram/100g. Meanwhile, it is obtained beta
    carotene from carrot ice cream 0.25 gram/g. The results of the economic analysis
    of ice cream cup of carrot that capacity 7,500/month with a base price of Rp
    3,259/cup, the selling price of Rp 4,000/cup then obtained a net profit of Rp
    4.998.121/month, Break Even Point (BEP) 3.790 cup/month, Return of Investment
    (ROI) 0.204%, Pay Out Time (POT) 4.4 months, Benefit Cost Ratio (Net B/C) of
    1.22 and stated that this company deserves to be developed for the B/C is more
    than one.

    Keywords: Process Production of Ice Cream Carrots


    Information
    1 Students College of Program Study D-III Agricultural Result Technology, Agricultural
    Faculty of Sebelas Maret University
    2 Lecturer of Program Study D-III Agricultural Result Technology, Agricultural Faculty of
    Sebelas Maret University

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