Organoleptic properties of peranakan etawa goat’s milk ice cream mixed with purple sweet potato (Ipomoea batatas (L.) Lam) and its financial feasibility analysis

Abstract

Abstract The strong goaty flavor of Peranakan Etawa (PE) goat’s milk causes problems when it is processed into various derivative products, including ice cream. The research objectives are to examine the effect of the purple sweet potato pasta addition on the organoleptic properties of ice cream made from PE goat’s milk and to analyze its financial feasibility. The ingredients used are PE goat’s milk, purple sweet potato, and other ice cream-forming aids. The treatment consisted of three concentration levels of purple sweet potato pasta, namely 20%, 25%, and 30%. Organoleptic test was carried out by 30 untrained panelists. Statistical analysis method of ANOVA was applied to compare the effect of each treatment to the quality parameter of obtained ice cream. Financial feasibility analysis of ice cream production on a production scale/year (4,800 packs of ice cream). The results showed that PE goat’s milk mixed with 30% purple sweet potato pasta produced better than the other treatments and significantly different organoleptic properties compared to other treatments (P<0.05). Production of PE goat’s milk ice cream mixed with purple sweet potato has a Break-Even Point (BEP) of Rp. 15,869,024 with a profit of Rp. 7,729,104 per year, Gross B/C ratio 1.62 and a payback period of 2 years and 6 months. Thus, mixing purple sweet potato as much as 30% in PE goat’s milk ice cream provides the best organoleptic properties and opportunities for household-scale businesses.