Physical Characteristics and Antioxidant Activity of Ice Cream Blend of Coconut Milk and Red Dragon Fruit Peel Extract
DOI:
10.29303/jppipa.v11i4.10889Published:
2025-04-25Issue:
Vol. 11 No. 4 (2025): AprilKeywords:
Antioxidants, Ice cream, Melting power, Overrun, Physical characteristicsResearch Articles
Downloads
How to Cite
Downloads
Metrics
Abstract
Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96. The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.
References
Beegum, P. P. S., Nair, J. P., Manikantan, M. R., Pandiselvam, R., Shill, S., Neenu, S., & Hebbar, K. B. (2022). Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream. Journal of Food Science and Technology, 59(7), 2605–2616. https://doi.org/10.1007/s13197-021-05279-y
Cahya, F., & Susanto. (2014). Pengaruh Pohon Pasca Sadap dan Kematangan Buah Kelapa Terhadap Sifat Fisik, Kimia, Organoleptik Pasta Santan. Jurnal Pangan Dan Agroindustri, 2(4), 249–258. Retrieved from https://shorturl.at/XLtQ1
Damanik, M., Nasution, H. I., Selly, R., & Zubir, M. (2020). Indonesian Journal of Chemical Science and Technology. Indonesian Journal of Chemical Science and Technology, 3(1), 25–27. https://doi.org/10.24114/ijcst.v3i1.18313
Firdayani, F., Agustini, T. W., & Ma’ruf, W. F. (2015). Ekstraksi Senyawa BIoaktif sebagai Antioksidan Alami Spirulina Platensis Segar dengan Pelarut yang Berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(1), 28–37. https://doi.org/10.17844/jphpi.2015.18.1.28
Goff, H. D., & Hartel, R. W. (2013). Ice Cream (Seventh Ed). Springer US. https://doi.org/10.1007/978-1-4614-6096-1
Hidayat, & Saati. (2006). Membuat Pewarna Alami: Cara Sehat dan Aman Membuat Pewarna Makanan dari Bahan Alami. Trubus.
Jumiati, Johan, V. S., & Yusmarini. (2015). Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu. Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, 4(12), 10–14. https://doi.org/10.3969/j.issn.1008-0813.2015.03.002
Koapaha, T., Memah, M. Y., Langi, T., Lumenta, P., Situmorang, H., & Sakul, K. (2024). Es Krim Berbasis Santan Kelapa Dengan Penambahan Ekstrak Kulit Buah Naga. Community Development Journal: Jurnal Pengabdian Masyarakat, 5(6), 11159–11162. https://doi.org/10.31004/cdj.v5i6.37485
Marshall, R. T., & Arbuckle, W. S. (1996). Ice Cream (5th Editio). Chapman & Hall.
Maryam, S. (2015). Kadar antioksidan dan IC50 tempe kacang merah (Phaseulus vulgaris L) yang difermentasi dengan lama fermentasi berbeda. Proceedings Seminar Nasional FMIPA UNDIKSHA V, 347–352. Retrieved from https://ejournal.undiksha.ac.id/index.php/semnasmipa/article/view/10303
Masykuri, Pramono, Y. B., & Ardilia, D. (2012). Resistensi Pelelehan, Over-run, dan Tingkat Kesukaan Es Krim Vanilla yang terbuat dari Bahan Utama kombinasi Krim Susu dan Santan Kelapa. Jurnal Aplikasi Teknologi Pangan, 1(3), 78–82. Retrieved from https://www.jatp.ift.or.id/cgi-sys/suspendedpage.cgi
Muthoharoh, D. F., & Sutrisno, A. (2017). The Making of Gluten-Free Bread of Arrowroot Flour, Rice Flour, and Corn Flour (Study of Glucomannan Concentration and Proofing Time). Jurnal Pangan Dan Agroindustri, 5(2), 34–44. Retrieved from https://shorturl.at/cmN28
Nizori, A., Sihombing, N., & Surhaini. (2020). Karakteristik Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) Dengan Penambahan Berbagai Kosentrasi Asam Sitrat Sebagai Pewarna Alami Makanan. Jurnal Teknologi Industri Pertanian, 30(2), 228–233. https://doi.org/10.24961/j.tek.ind.pert.2020.30.2.228
Perdani, C. G., Wijana, S., & Nurmaysta Sari, F. (2017). The Ivory Coconut (C. Nucifera var eburnea) Pulp Utilization in Ice Cream. Industria: Jurnal Teknologi Dan Manajemen Agroindustri, 6(1), 22–30. https://doi.org/10.21776/ub.industria.2017.006.01.4
Praptiningsih, Y., Tamtarini, & Rahma, A. (2013). Karakteristik es krim susu kacag tunggak (Vigna unguiculata L.) dengan variasi jumlah karagrenan dan whiping cream. Jurnal Agroteknologi, 7(02), 150–156. Retrieved from https://shorturl.at/NGxZW
Santana, I. A., Ribeiro, E. P., & Iguti, A. M. (2011). Evaluation of green coconut (Cocos nucifera L.) pulp for use as milk, fat and emulsifier replacer in ice cream. Procedia Food Science, 1(11), 1447–1453. https://doi.org/10.1016/j.profoo.2011.09.214
Sardin, S., Karimuna, L., & Baco, A. R. (2023). Pengaruh Penambahan Kulit Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kandungan Antioksidan, Nutrisi Dan Organoleptik Pada Jus Mentimun Sebagai Pangan Fungsional. Jurnal Sains Dan Teknologi Pangan, 8(1), 5945–5958. https://doi.org/10.33772/jstp.v8i1.34492
Simanjuntak, L., Sinaga, C., & Fatimah. (2014). Ekstraksi Pigmen Antosianin Dari Kulit Buah Naga Merah (Hylocereus polyrhizus). Jurnal Teknik Kimia USU, 3(2), 25–29. https://doi.org/10.32734/jtk.v3i2.1502
Simanjuntak, V., Fortuna Ayu, D., & Rossi, E. (2022). Karakteristik Fisik, Kimia Dan Organoleptik Kombinasi Susu Kedelai Dan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Dalam Pembuatan Es Krim. Jurnal Teknologi Pertanian, 11(2), 86–98. https://doi.org/10.32520/jtp.v11i2.2010
Syoufiani, Yusa, N. M., & Pratiwi, I. D. P. K. (2023). Pengaruh Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) terhadap Karakteristrik Jelly Drink. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 12(1), 145–155. https://doi.org/10.24843/itepa.2023.v12.i01.p12
Wahdaningsih, S., Budilaksono, W., & Fahrurroji, A. (2015). Uji aktivitas antioksidan fraksi n-heksana kulit buah naga merah menggunakan metode 1,1-Difenil-2-Pikrilhidrazil. Jurnal Kesehatan Khatulistiwa, 1(2), 1–11. https://doi.org/10.26418/jurkeswa.v1i2.42997
Waladi, Johan, V. S., & Hamzah, F. (2015). Pemanfaatan Kulit Buah Naga Merah (Hylocereus polyrhizus.) Sebagai Bahan Tambahan dalam Pembuatan Es Krim. Jurnal Onliline Mahasiswa Fakultas Pertanian, 2(1), 10–14. https://doi.org/10.3969/j.issn.1008-0813.2015.03.002
Author Biographies
Teltje Koapaha, Sam Ratulangi University
Tineke M. Langi, Sam Ratulangi University
Riel J. J Umboh, Sam Ratulangi University
License
Copyright (c) 2025 Teltje Koapaha, Tineke M. Langi, Riel J. J Umboh

This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).