Pengaruh Penggunaan Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Es Krim

This research aims to find out the effect of using seaweed (E.cottonii) as a stabilizer on the physical condition of the ice cream, and to get the best addition of seaweed to the ice cream. T-test experimental design, with each treatment of seaweed (E.cottonii) on ice cream such as, 50 g E.cottonii pulp and 50 g E.cottonii flour. The parameters observed were organoleptic (color, smell, tast…