Abstract
This study compared two physicochemical characteristics of carboxymethyl cellulose to determine the effect of adding variations in carboxy methyl cellulose (CMC) concentration and ageing time to ice cream products. There were three treatments in one category, namely the addition of CMC concentrations of 0.375, 0.75, and 1.5 g, and ageing times of 25, 50, and 75 mins. The effectiveness of carboxymethyl cellulose was evaluated by analysing the physical characteristics to determine the best ice cream sample. Meanwhile, further testing on ice cream products includes the sensitivity of the human senses to the safety of the product. The results showed the best results at a concentration of 1.5 g of carboxymethyl cellulose and an ageing time of 75 mins because it resulted in an assessment above 4.00 with the notation "A" based on two factor analysis of variance without replication and Duncan multiple range test (DMRT ).
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