Pisicochemical Characteristics and Hedonic Quality of Seal Wine (Caulerpa SP.) Es Creme

This study analysed the effect of sea grape (Caulerpa sp.) addition to ice cream on physicochemical properties and hedonic quality. The results showed that ice cream with sea grapes had melting power of 29.34-30.09 minutes, high overrun (99.23%), stable viscosity (10.46 cP), and constant total soluble solids (7.5°Brix). The addition of sea grapes increased ash and crude fibre content, and provided a stable pH. Organoleptic tests showed ice cream with 10% sea grapes (A2) was most preferred for aroma, texture, and colour, while 5% (A1) was best for taste. This ice cream has potential as a healthy functional product with good quality