The Quality Characteristics of Probiotic Ice Cream with The Addition of Tempoyak Durian Lai

¹ Agricultural Products Technology, Mulawarman University, Indonesia, 75119
² Politeknik Pertanian Negeri Samarinda, Kalimantan Timur, Indonesia1, Indonesia, 75131

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Durian lai (Durio zibethinus × Durio kutejensis) is an endemic fruit of East Kalimantan resulting from a cross between local durian and lai. It has distinct characteristics such as golden-yellow flesh, a sweet taste, mild aroma, and soft texture. However, due to its seasonal availability and perishable nature, further processing is required. This study aimed to develop probiotic tempoyak from durian lai and diversify it into ice cream. A Completely Randomized Design (CRD) with a single factor was used, applying tempoyak at concentrations of 0%, 25%, 50%, and 75%, each replicated five times. Parameters tested included sensory quality (hedonic and hedonic quality), physical properties (melting time and overrun), and total lactic acid bacteria (LAB). Results indicated that tempoyak addition significantly affected hedonic quality, overrun, and total LAB, but had no significant effect on hedonic value and melting time. The 75% treatment produced the best results, with a yellow color, strong tempoyak aroma, sour-salty taste, and soft texture. Other attributes included the highest overrun (86.12%), the longest melting time (11.66 min), and the highest LAB count (8.11 log CFU/ml). Thus, durian lai tempoyak ice cream shows potential as a probiotic-based functional food.