Effect of the Addition of Carboxymethyl Cellulose and Virgin Coconut Oil On Physicochemical And Sensory Mellorine Honey Mango Peel
How to cite (AJARCDE) :
Mellorine is a frozen dessert similar to ice cream that uses vegetable oil as a substitute for milk fat. This study utilized honey mango peel as a raw material for mellorine production. The research aimed to determine the effect of carboxymethyl cellulose (CMC) and virgin coconut oil (VCO) addition on the physicochemical and sensory characteristics of honey mango peel mellorine, as well as to determine the best treatment combination that produces mellorine with desirable physicochemical quality and consumer acceptance. This study employed a quantitative method using a Completely Randomized Design (CRD) with a two-factor factorial arrangement and two replications. The first factor was CMC concentration (0.4%, 0.7%, and 1%), while the second factor was VCO concentration (5%, 7.5%, and 10%). The observed parameters included fat content, crude fiber, overrun, melting rate, total soluble solids, viscosity, emulsion stability, antioxidant activity, vitamin C, and sensory properties. The results showed that CMC had no significant effect on fat content, while VCO significantly affected fat content. Both CMC and VCO had no significant effect on crude fiber content. However, the addition of CMC and VCO significantly affected overrun, melting rate, total soluble solids, viscosity, and emulsion stability. In sensory evaluation, only texture showed a significant effect, whereas color, aroma, and taste were not significantly different among treatments. The best treatment was obtained from the addition of 1% CMC and 10% VCO, producing mellorine with good overrun, slower melting rate, smooth texture, and acceptable sensory characteristics. The product also contained high antioxidant activity and vitamin C. These findings indicate that the combination of CMC and VCO improved the physicochemical stability and consumer acceptance of honey mango peel mellorine.
Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 3: Good Health and Well-Being
SDG 12: Responsible Consumption and Production
[1] Humayrah, W., Stefani, M., & Febrina, L. (2021). Pokimas (Program Kebun Gizi Masyarakat) di komunitas BGBJ, Tempat Pembuangan Sampah Terpadu (TPST), Bantar Gebang, Bekasi, Jawa Barat. Jurnal Industri Kreatif dan Kewirausahaan, 3(2), 75–82. https://doi.org/10.36441/kewirausahaan.v3i2.71
[2] Ku?uk, N., Primoži?, M., Kotnik, P., Knez, Ž., & Leitgeb, M. (2024). Mango peels as an industrial by-product: a sustainable source of compounds with antioxidant, enzymatic, and antimicrobial activity. Foods, 13(4), 553.
[3] Karasu, S., Dogan, M., Toker, O. S. dan Caniyilmaz, E. 2014. Modeling of Rheological Properties of Mellorine Mix Including Different Oil and Gum Types by Combined Design, ANN, and ANFIS Models. Turkish Journal of Agriculture and Forestry. 38 (5) : 745 – 757.
[4] Goff, H. D., Hartel, R. W., & Rankin, S. A. (2025). Ice cream structure. Ice cream, 297-343.
[5] Choo, S. Y., Leong, S. K., & Henna Lu, F. S. (2010). Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil. Food Science and Technology International, 16(6), 531-541.
[6] Istiqomah, K., Y. Praptiningsih dan W.S. Windrati. (2017). Karakterisasi es krim edamame dengan variasi jenis dan jumlah penstabil. Jurnal Agroteknologi 11(2):139-147.
[7] Nurminah, M., Nisa, K., & Julianti, E. (2025). Characteristics of red bean ice cream with the addition of VCO (Virgin coconut oil) using hybrid coconut (Khina 2) from local indonesian resources to increase medium chain fatty acids which is good for body immune. In IOP Conference Series: Earth and Environmental Science (Vol. 1445, No. 1, p. 012027). IOP Publishing, 1-7.
[8] Kadarisman, Darwin, & Tjahja Muhandri. (2016). Pengendalian Mutu Pada Industri Pangan. Tangerang Selatan: Universitas Terbuka, 245.
[9] Utami, S., Baskoro, K., Khotimperwati, L., & Murningsih, (2019). Keragaman Varietas Mangga (Mangifera indica L.) Di Kotamadya Semarang Jawa Tengah. Bioma:Berkala Ilmiah Biologi, 21(2), 121–125.
[10] Senja RY, Issusolaningtyas E, Nugroho AK, Setyowati EP. 2014. the Comparisor. of Extraction Methoda and Solvent Variation on Yield and Antioxidant Activity of Brassia, 43-48.
[11] Sacchi, R., Caporaso, N., Squadrilli, G. A., Paduano, A., Ambrosino, M. L., Cavella, S., & Genovese, A. (2019). Sensory profile, biophenolic and volatile compounds of an artisanal ice cream (‘gelato’) functionalised using extra virgin olive oil. International Journal of Gastronomy and Food Science, 18, 100173, 2-24.
[12] Kurt, A., & Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82, 186-195.
[13] Guo, X. F., Yang, B., Tang, J., & Li, D. (2018). Fatty acid and non-alcoholic fatty liver disease: Meta-analyses of case-control and randomized controlled trials. Clinical nutrition, 37(1), 113-122.
[14] Aini, N., Puspitasari, D., & Hartono, R. (2019). Stabilitas emulsi dan karakteristik fisik es krim berbasis lemak nabati. Jurnal Teknologi dan Industri Pangan, 30(2), 145–153.
[15] Hutomo, G., Djagal W.M., Sri A., dan Supriyanto. 2012. Synthesis and Characterization of Sodium Carboxymethyl cellulose from Pod Husk of Cacao (Theobroma cacao L.). African Journal of Food Science. Vol. 6(6): 180-185.
[16] Kamal, N. (2010). Pengaruh bahan aditif CMC (Carboxyl Methyl Cellulose) terhadap beberapa parameter pada larutan sukrosa. Jurnal Teknologi, 1(17), 78-84.
[17] Agarwal, R.K., & Bosco,S.J.D. (2017). Extraction processes of virgin coconut oil. MOJ Food Prosessing & Technology, 4(2), 1-3, htpps://doi.org/10.15406/mojfpt.201 7.04.00087
[18] Adoyo, G. O., et al. (2021). Physico-chemical properties of kernel from coconut (Cocos nucifera) varieties. American Journal of Food Science,313-321
[19] Nissa, M. (2013). Pengaruh Konsentrasi Sawi Hijau (Brassica rapa var. parachinensis L.) serta Konsentrasi Agar terhadap Karakteristik Es Krim Nabati (Mellorine) (Doctoral dissertation, Universitas Brawijaya).
[20] Djajati, S., & Palupi, T. (2018). Es Krim Susu Biji Kecipir (Psophocarous Tertragonolobus L.) Dengan Penambahan Tepung Glukomanan Dan Virgin coconut oil. Jurnal Teknologi Pangan, 11(2), 23-30.
[21] Winarti, S., Dyah, N. dan Sulistyowati. 2006. Pembuatan Es Krim Kacang Merah dengan Penambahan Virgin coconut oil dan Kuning Telur. Buana Sains. 6 (1) : 75 – 82.
[22] Mudgil, D., & Barak, S. (2013). Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review. International journal of biological macromolecules, 61, 1-6.
[23] Aktivitas antioksidan, sifat fisik dan sensoris es krim dengan penambahan sari apel. Jurnal Teknologi Pertanian. 19(1): 59–68. https://doi.org/10.21776/ub.jtp.2018.019.01.6
[24] Hidayat, J. P., Pusfitasari, M. D., Gunawan, R. A. D., & Fahlevi, R. (2025). Pemanfaatan sumber daya lokal biji karet sebagai amplifikasi protein es krim mellorine dengan pengemulsi CMC. Agrointek: Jurnal Teknologi Industri Pertanian, 19(3), 540-553.
[25] Izzati, F. D., Arief, I. I., Budiman, C., & Abidin, Z. (2024). Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela. Indonesian Journal of Agricultural Sciences, 29(4).
[26] Putri, S. K., Pasca, B. D., Maharani, P., Rizki, T., Suseno, R., Anggraini, A., ... & Anggraini, R. (2025). Analisis kadar vitamin C velva kombinasi buah lokal jambi: Nanas tangkit dan jeruk gerga. Proceedings Academic Universitas Jambi, 1(1), 120-123.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.