Journal Article

Physical characteristic and sensory evaluation of egg tea ice cream

Rakhmadi, A, Fajar, R M, Rasydah, Novia, D, Rustini, R, Sukma, A

2025

Overview

Egg tea is a traditional drink made from tea, egg, and sugar with a distinctive and preferred flavor originating from Minangkabau, West Sumatra. This drink is usually consumed hot but diversified into ice cream to expand marketing and extend shelf life. This study aimed to determine the effect of the percentage of adding different egg teas on the physical characteristic and sensory tests of ice cream. This research was conducted using an experimental method with a completely randomized design consisting of five treatments, adding 0% -100% egg tea, and four replications. The parameters were observed; color, sensory evaluation, and sensory intensity. The addition of the percentage of egg tea in the manufacture of ice cream had a significant effect (P<0.05) on increasing the value of color sensory intensity, decreasing the sensory rate of texture and sensory testing, but had no significant effect on the sensory intensity of taste and aroma. The results of this study obtained the average color (b*) 13.03-23.75, sensory values for color, taste, aroma, texture, and overall, from slightly like to like, while the sensory intensity of color (not brown-brown), taste (rather creamy-creamy), aroma (neutral), and texture (rather soft-soft).

• Publisher: IOP Publishing
• Subject: Aroma / Color / Dairy products / egg tea / Experimental methods / Ice cream / Minangkabau / physical characteristic / Physical characteristics / Physical properties / Sensory evaluation / Sensory properties / Sensory testing / Shelf life / Taste / Tea / Texture