The Evaluation of the Quality of Pumpkin Ice Cream With the Topping of Dried Pumpkin Seeds in Making Healthy Functional Ice Milk

Vol.4, No.1

Abstract

The purpose of this study is to determine the evaluation of the quality of pumpkin ice cream
with toppings of dried pumpkin seed in making healthy functional ice milk in terms of taste,
texture, color, and smell.

In terms of the taste of the finished product, the sweetness, saltiness, sweetness, and
tastelessness of pumpkin ice cream are evaluated as "acceptable." In terms of texture, rough
was evaluated as "slightly unacceptable," hard was evaluated as "slightly acceptable," while
smooth and soft were evaluated as "acceptable." In terms of color, dark and pale were
evaluated as "slightly unacceptable," while light and colorful were evaluated as "slightly
acceptable." In terms of smell, cream, and milk were evaluated as "acceptable," vanilla was
evaluated as "slightly acceptable," and unpleasant odor was evaluated as "slightly
acceptable."

This study is recommended for the evaluation of the quality of pumpkin ice cream with the
toppings of dried pumpkin seeds in making healthy functional ice milk. Pumpkin ice cream
primarily benefits the consumer. Because this study includes evidence and claims that are
supported by credible sources,