Antioxidant activity and physical quality of ice cream with the addition of the coffee extract from local Kotamobagu

Abstract

The production of local Kotamobagu coffee extract used the ground coffee taken from organic robusta coffee producers in Kotamobagu City, North Sulawesi Province. This study aims to determine the addition of local Kotamobagu coffee extract to the antioxidant activity and physical quality (overrun, pH & melting point) of ice cream. This study used a Completely Randomized Design (CRD) with 5 treatments, namely the addition of local Kotamobagu coffee extract of P0: 0%; P1: 5%; P2: 10%; P3: 15% and P4: 20%. with 4 replications. The variables measured were antioxidant activity, overrun, pH and melting point. The results of the analysis of variance showed that the addition of local Kotamobagu coffee extract had a significant effect (P <0.05) on antioxidant activity and overrun but had the same effect on the pH and melting point of ice cream. It was concluded that the addition of local Kotamobagu coffee extract up to 20% produced ice cream that had increasing antioxidant activity content with physical quality that met the requirements of SNI 01-37131995.