Physical Quality Test of Ice Cream Sweetened Using Honey Nur Santy Asminaya 1 , Widhi Kurniawan 1* , Apriansyah Apriansyah 1 , Asma Bio Kimestri 1 1 Faculty of Animal Husbandry Halu Oleo University, Jl. HEA Mokodompit Faculty of Animal Husbandry Building Bumi Tridharma Green Campus, Anduonohu, Kendari, Southeast Sulawesi, Indonesia * Corresponding author. Email: kurniawan.widhi@uho.ac.id ABSTRACT Ice cream is usually made using sugar (sucrose) as a sweetener, but the use of too much sugar in food can cause obesity and increase blood sugar so it is not good for diabetics. This study aims to determine the effect of adding honey with different levels on the sensory test of ice cream. This research was conducted at the Laboratory of Animal Products Technology, Department of Animal Husbandry, Faculty of Animal Husbandry, Halu Oleo University. This study used a completely randomized design (CRD) with 4 treatments and 4 replications. The treatments consisted of P1: ice cream without honey, P2: ice cream with added 5% honey, P3: ice cream with added 7.5% honey, P4: ice cream with added 10% honey. Parameters observed in this study include: overrun, melting time and pH. The results showed that the best appearance of ice cream was shown on 10% added honey with an average of overrun exceeding 145.75%, 60.35 minutes melting time and pH. 6.1 as well as good sensory test results. Keywords: Ice Cream, overrun, freezing point, melting rate and pH. 1. INTRODUCTION Ice cream is a frozen food product that generally made from cow's milk and processed through a combination of freezing and stirring of ingredients consisting of milk, sweetener, stabilizer, emulsifier, and flavor enhancer [1]. Factors that affect the quality of ice cream include raw materials, manufacturing processes, freezing and packaging. The thickness of the ice cream dough affects the level of smoothness of the texture and the resistance of the ice cream to melting [2]. The process of making ice cream includes mixing ingredients, pasteurization, homogenization, maturation (aging), homogenization, packaging, freezing and storage [3]. The principle of making ice cream is to form air cavities in the mixture of ice cream ingredients or Ice Cream Mix (ICM) so that a volume expansion is obtained which makes the ice cream lighter, not too dense and has a soft texture [4]. Ice cream produced by modern industry (commercial) is made from a mixture of ingredients, namely 10-16% milk fat, 9-12% solid non-fat, 12-16% sugar (a combination of sucrose and or sweetener corn syrup contains glucose), 0.2-0.5% stabilizer and emulsifier (e.g., jelly or carrageenan from seaweed), 55-64% water derived from solid milk or other materials [5]. Sweetener is a more important factor in consumer acceptance mainly because of its effect on the viscosity and texture of ice cream. Sugar in ice cream will give a sweet taste and a smoother and softer texture so that consumer acceptance increases [2]. The addition of sugar can increase the viscosity of ice cream [6]. Sugar can affect the texture and aroma of ice cream and can also affect melting when in the mouth [7]. Sweeteners in ice cream can affect ice crystallization, especially at lowering the freezing point and can have an inhibitory effect on ice crystal formation. Sweeteners commonly used in making ice cream are sucrose, corn syrup, and high fructose. The sweetener can increase the viscosity of the ice cream mixture because it can bind water [8]. Advances in Biological Sciences Research, volume 20 Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021) Copyright © 2022 The Authors. Published by Atlantis Press International B.V. This is an open access article distributed under the CC BY-NC 4.0 license -http://creativecommons.org/licenses/by-nc/4.0/. 411