ORGANOLEPTIC CHARACTERISTICS OF ICE CREAM ADDING BY PURPLE SWEET POTATOES (Ipomea batatas L). This study was conducted to know about the use of purple sweet potatoes as an extender to ice cream on the organoleptic characteristics. The material used in this study were fresh milk, purple sweet potatoes and the ingredients for ice cream making. Four treatments tested in this study consisted of P0 (1000 ml of milk without purple sweet potatoes), P1 (1000 ml of milk plus purple sweet potatoes 150 g), P2 (1000 ml of milk plus purple sweet potatoes 300 g), P3 (1000 ml of milk plus purple sweet potatoes 450 g). This research used a complete randomized design and was tested by 35 of panelist to determine the organoleptic properties data of a purple sweet potato ice cream product. The data measured of in this research used hedonic scale. The variables measured consisted of color, flavor, texture, taste of ice cream. Determination of difference of average was done by DMRT test. The results of this study showed that the treatment was significant effect on color, flavor, texture and taste (P<0.01). The conclusion of this study based on organoleptic characteristics, the use of 450 g of purple sweet potatoes as an additive in 1000 ml of milk can be used on making of ice cream.Keywords: Ice cream, Purple Sweet Potato, Organoleptic Properties

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THE EFFECT OF ACETIC ACID CONCENTRATION ON CHARACTERISTICS OF CHICKEN LEG SKIN GELATIN. This research was aimed to determine the effect of differenceacetic acid (CH3COOH) concentration on chicken legs skin gelatin. The experiment were determined by analysis of Completely Randomized Design with one factors and five replicates of treatments.The factor was concentration of acetic acid solution consisting 4 level (1, 3, 5 and 7%).The results showed that the difference  concentration acetic acid solution had high significant effect (P<0.01) on the the  yields, viscosity, gel strength and pH value ofchicken legs skin gelatin.Yield of chicken legskin gelatin was13.57 to 15.49%, viscocity was ranged between  4.30 to 5.76,  gel strength was 61.15 to 68.29 g Bloom and pH value was 5.24 to 5.58. The conclusion of this research was the chicken leg skin gelatin using acetic acid solution concentration 1 % to 7 % had the similar characteristics with the commercial gelatin and includedyields, viscosity, gel strength and pH value of Indonesian National Standard gelatin.   Key words : Acetic acid,  Gelatin and  Chicken legs skin

THE EFFECT OF GUAVA LEAF SOLUTION CONCENTRATION AND SOAKING DURATION ON THE QUALITY OF CHICKEN EGGS.      This study aims to determine the effect of guava leaf solution concentration and soaking time on the quality of chicken eggs. This research was conducted from November to December 2018, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Sam Ratulangi University, Manado. The method used is Completely Randomized Design (CRD) with a factorial pattern consisting of 2 factors. Factor A was the concentration of solution of guava leaves and factor B is the length of immersion with 4 replications. The treatments used are: Factor A concentration of solution of guava leaves A1 = 3%, A2 = 6%, A3 = 9%, A4 = 12%. Factor B was duration of immersion B1 = 6 hours, B2 = 12 hours, B3 = 18 hours, B4 = 24 hours. The variables analyzed were a decrease in egg weight, egg white index and egg yolk index. Data obtained were analyzed by variety. If there are significant differences between treatments, it will be continued with Duncan Test. The results of the variance analysis showed that the interaction had a significant effect (P <0.05) on the decrease in egg weight and did not significantly influence (P> 0.05) on the egg white index and egg yolk index. Duncan's Test results for decreasing egg weight showed the concentration of guava leaf solution 3% and soaking time 6 hours  gave good results for the quality of chicken eggs. It was concluded that the concentration of 3% and the soaking time of 6 hours gives good results on decreasing egg weight. As for the egg white index and egg yolk index showed good results with concentration of 12% and 24-hour immersion time. Keywords: Guava leaf, Egg weight, Egg white index, Egg yolk index.

PHYSICAL QUALITY OF EGGS DIPPED IN A COMMERCIAL GREEN TEA (Camellia sinensis) SOLUTION. Studies conducted to determine and understand the physical quality of broiler eggs soaked in commercial green tea solution. The variables observed were the decrease in egg weight, protein index, egg yolk index and Haugh unit. This study used a fully randomized design (CRD) with 5 treatments as follows: P0 = no immersion, P1 = green tea solution concentration 40%, P2 = green tea solution concentration 50%, P3 = green tea solution concentration 60% , P4 = concentration of the green tea solution 70% with 4 repetitions. The results showed that the immersion of the commercial green tea solution was not significant (P> 0.05) from the egg yolk index and Haugh Unit index, but significant (P <0.05) from the decrease in egg weight and protein index. The average reduction in egg weight had the lowest value at a concentration of 50% with a value of 3.91% and the highest value at no immersion with a value of 5.40%. The protein index had the highest value at a concentration of 40%, namely 0.13 compared to the concentration of other solutions and without immersion. The egg yolk index has the highest average value at a solution concentration of 40% with a value of 0.16 compared to the concentration of other solutions or without immersion. Haugh Unit has the highest average value at a solution concentration of 40% with a value of 51.64 and compared to the concentration of other solutions and without immersion. Eggs soaked in a commercial green tea solution can suppress the physical quality of chicken eggs at a concentration of 40% and are more effective than other commercial green tea solutions.Keywords: eggs, green tea, physical quality.