Analisis Kadar Vitamin C, Antioksidan dan Biaya Produksi Es Krim Nanas (Ananas Comosus (L) Merr)

This study was to determine the level of preference, levels of vitamin C, antioxidants and production costs of pineapple ice cream (Ananas Comosus (L) Merr). The analytical method used in this study is the analysis of organoleptic tests using the hedonic method, the test of vitamin C levels using the titration method, the analysis of antioxidant levels using the DPPH method. Based on organoleptic tests on color, taste, texture, and aroma showed that P2 treatment (from raw materials of 200 ml UHT milk, 60 g sugar, 200 ml wipped cream and 184 g pineapple liver) was preferred by panelists with an average value of 3,96. The highest level of vitamin C test was found in treatment P1 (from raw materials of 200 ml UHT milk, 60 g sugar, 200 ml wipped cream and 184 g pineapple meat) with an average value of 0.034. The highest antioxidant test was found in the treatment of P3 (from raw materials of 200 ml UHT milk, 60 g sugar, 200 ml wipped cream, 92 g pineapple meat and 92 g pineapple liver) with an average value of 17.80. As for the production costs Rp.3,277, - per cup. Keywords: Analysis of Vitamin C Levels, Antioxidants, Production Costs of Pineapple Ice Cream