Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu

The purpose of this study was to determine the effect of coconut milk and purple sweet potato puree on the quality of the ice cream. This study was conducted experimentally by using completely randomized design (CRD) with five treatments and three replications. The treatments were K1 (30% coconut milk and 0% purple sweet potato puree), K2 (27.5% coconut milk and 2.5% purple sweet potato puree),…