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Articles

Vol. 4 No. 1 (2025): Production Safety Audits, Village Information Systems, and Application of Sports Technology for Public Health.

ROSELLE-ICE CREAM: ES KRIM PROBIOTIK DENGAN PEWARNA DAN ANTIOKSIDAN ALAMI EKSTRAK KELOPAK BUNGA ROSELA MERAH KHAS PLAOSAN, MAGETAN

Submitted
October 12, 2026
Published
2025-01-08

Abstract

This study aims to develop "Roselle-Ice Cream" as a probiotic ice cream incorporating red roselle calyx extract from Plaosan, Magetan, as a natural colorant and antioxidant, as well as to evaluate its physicochemical, microbiological, and sensory acceptance characteristics, and antioxidant activity. The research employed an experimental design to formulate and test the product, utilizing descriptive and comparative data analysis. The results indicate that "Roselle-Ice Cream" possesses appropriate physicochemical characteristics, with pH, total titratable acidity, total soluble solids, viscosity, and melting rate falling within quality ice cream standard ranges. Microbiologically, the viability of lactic acid bacteria in the product remained high, meeting the criteria for a probiotic food with successfully maintained colony counts. Consumer sensory acceptance was highly positive, with panelists giving high ratings for taste, aroma, texture, and the attractive color derived from red roselle. Furthermore, the addition of roselle extract significantly enhanced the product's antioxidant activity, evidenced by a high free radical scavenging capacity (DPPH method) and adequate anthocyanin levels. This study broadens the theory of functional food and local agricultural product diversification by positioning roselle extract synergistically as a colorant, antioxidant, and probiotic enhancer within the context of ice cream, demonstrating the product's viability as an innovative, delicious, and healthy functional food

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