Formulation of purple yam (Dioscorea alata L.) and mangosteen peel (Garcinia mangostana L.) extract powder to ice cream making

Abstract Ice cream is a frozen food product made from milk with added sweetener. The addition of purple yam and mangosteen peel extract powder has the potential to enhance product’s nutritional compounds. Purple have high antioxidant content. research aims find out best formulation ice on physical sensory properties, activity, anthocyanin This method used formulations different concentrations two factors, yam, continued organoleptic test, melting speed, overrun. Results obtained in showed three properties based test were 40% + 0.2 % mangosteen; Yam 0.6 50% 0.4% mangosteen. overall an overrun value 2.53%, speed 2.14%, activity 89.63%, moreover 27.13 CyE/g total anthocyanin. concluded that additional could improve cream’s