The Development of Fermented Fish with Pineapple Stew Ice Cream Product

Abstract

This study aimed to determine the appropriate substitution level of whipped cream with fermented fish with pineapple stew in the production of ice cream, and to evaluate the physical characteristics of the resulting product. The formulation included four levels of substitution: 0% (control), 5%, 10%, and 15%. The results indicated that the substitution level significantly affected the sensory attributes of the ice cream (p≤0.05). The formulation with 5% substitution received the highest acceptance from sensory panelists. The average scores for color, aroma, taste, texture (smoothness), and overall liking were 3.82, 3.72, 3.74, 3.64, and 3.84, respectively. In terms of physical properties, the color values (L*, a*, b*) of ice cream samples with varying levels of whipped cream substitution by fermented fish with pineapple stew (0%, 5%, 10%, and 15%) showed statistically significant differences (p≤0.05). The formulation with 5% substitution had L*, a*, and b* values of 85.59, 1.49, and 20.17, respectively. The melting rate of the ice cream samples also differed significantly among all four substitution levels (p≤0.05), with the 5% substitution showing a melting rate of 35.53%. However, the overrun values showed no statistically significant differences among treatments (p>0.05). The formulation containing 5% fermented fish with pineapple stew substitution had an overrun value of 10.22.