Karakteristik Fisik Perbandingan Es Krim dari Melon Hijau dan Melon Jingga (Cucumis melo L)

Melon (Cucumis melo L.) is the fruit of the pumpkin tribe or Cucurbitaceae. Melon is one of the seasonal fruit commodities favored by all Indonesian people. Because it has advantages and a sweet taste, the color of the meat varies and has a distinctive aroma, besides that melon has economic value and promising prospects and marketing aspects. This study aims to determine the panelists' acceptance of green melon and orange melon ice cream and to determine the vitamin C content of ice cream from green melon and orange melon. Making green and orange melon ice cream was carried out in June 2021, at the Food Processing Laboratory, Faculty of Agriculture, University of East Indonesia Makassar, while the vitamin C level test was carried out at the Chemistry Laboratory, Faculty of Animal Husbandry, Hasanuddin University using idiometric titration The results obtained showed that there were differences in vitamin C levels in treatment A1 and A2, treatment A1 contained the highest vitamin C content of 434.01 mg/kgcompared to treatment A2 of 350.11mg/kg Based on the results of the organoleptic test, the panelists liked the most in terms of taste and color, namely A2 with a score of 4.13 and 4.06. Then in terms of aroma and texture, namely on A1 with a score of 4.23 and 4.1 Keywords : Green Melon and Orange Melon, Vitamin C, Organoleptic Test