Analysis of Acceptance Level , Total Plate Count, Beta-Caroten, and Antioxidant in Pumpkin Kefir Ice Cream

Abstract

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. The aim of this research is knowing predilection level test to ice cream pumpkin kefir, microbes total, beta-caroten levels, and antioxidant levels. This research is conducted with experimental method. The research method used hedonic test to determine the level of preference, total plate count method to determine the number of microbes, UV-Vis spectrophotometry method for testing beta-carotene levels, and DPPH method for testing antioxidant levels. The results of the Kruskal Wallis test showed differences in the level of texture preference and there were no differences that appreciated the level of taste, color, and aroma. Ice cream pumpkin kefir that is liked most are from texture, taste, color and aroma side exists in balance F2 with the ratio of kefir and pumpkin 70%:30%. Suggestions for further research need to be concerned about the procedure for making pumpkin kefir ice cream in order to obtain the number of microbes according to the standard probiotic products, higher levels of beta-carotene and antioxidants and further research on kefir pumpkin ice cream research for Type 2 Diabetes Mellitus patients.