The Effect of Additional Paste of Sukari Date Fruit on Organoleptic Properties, Nutritional Value and Acceptance of Sule Sukari Ice Cream As An Alternative Food In Elementary School Children

Malnutrition in children can have a bad impact because addition to increasing the risk of various diseases, it also tends inhibit growth and development children. Various efforts overcome problem malnutrition include providing food that contains high energy protein, which be obtained from Sule Sukari ice cream made soy milk with Dates paste is protein. This research was conducted at Food Science Laboratory, Department Nutrition, Poltekkes Mataram December 2021 using an experimental method completely randomized design (CRD) one factor, namely date fruit consisting 5 treatment levels (0%, 10%, 20%, 30%, 40%), 3 repetitions each. Organoleptic trait data were collected by hedonic organoleptic test statistically processed Analysis Of Variance (One Way Annova) 95% confidence level (? = 0.05). Acceptability through acceptance for elementary school-aged grades 4, 6 SDN Bejelo, while nutrient proximate Laboratory Analytical Chemistry, University Mataram. The had significant effect on properties, color, taste texture (p<0.05). Based test, t3(20%) most preferred panelists. results showed selected moisture content 62.64%, ash 0.84%, fat 10.01%, protein 3.70% carbohydrates 22.81%. In there 30 people (93.7%) categorized as good 2 (6.3%) 32 given much 135 g 264.7 kcal, 13.5 fat, 30.8 KH.