| dc.description.abstract | This research was conducted to determine the effect of the percentage of non dairy cream and Moringa leaf extract on the characteristics of peanut ice cream. This research used a Completely Randomized Design (RAL) method with two factors i.e the percentage of non dairy cream (10, 20%, 30% and 40%) and the percentage of Moringa leaf extract (0%, 10%, 20%, and 30%) with three repetitions. Parameters analyzed were protein content, fat content, vitamin C content, total dissolved solids, water content, overrun, melting time and hedonic value of color, aroma, taste, texture and general acceptance. The results showed that the percentage of non-dairy cream had a highly significant effect on fat content, total dissolved solids, water content, overrun, melting time, and hedonic value of texture. The percentage of Moringa leaf extract had a highly significant effect on protein content, fat content, vitamin C content, total dissolved solids, water content, overrun, melting time, and hedonic value of taste. Interaction between the percentage of non-dairy cream and moringa leaf extract had a highly significant effect on fat content, total soluble solids and overrun. Antioxidant analysis was conducted on the best treatment with a percentage of 40% non-dairy cream and 30% Moringa leaf extract with IC50 of 146.6368 ppm | en_US |
