Physicochemical, Organoleptic, and Antioxidant Functional Characteristics of Dangke Whey Protein Ice Cream fortified with Butterfly Pea Flower Extract

Authors

• Muh. Achyar Ardat, Department of Agrotechnology, Faculty of Science and Technology, Universitas Muhammadiyah Enrekang, IndonesiaFollow
• Raden Hilman Wirayudha, Department of Nutrition Science, Institut Teknologi Bisnis dan Kesehatan Muhammadiyah Tulungagung, IndonesiaFollow
• Ekajayanti Kining, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Halu Oleo University, IndonesiaFollow
• Zakiah Wulandari, Department of Animal Product Technology, Faculty of Animal Science, Bogor Agricultural University, IndonesiaFollow
• Irma Isnafia Arief, Department of Animal Product Technology, Faculty of Animal Science, Bogor Agricultural University, IndonesiaFollow

Author ORCID Identifier

Muh. Achyar Ardat, https://orcid.org/0009-0000-5014-5732

Raden Hilman Wirayudha, https://orcid.org/0000-0002-0555-0621

Ekajayanti Kining, https://orcid.org/0009-0005-6429-0785

Zakiah Wulandari, https://orcid.org/0000-0002-8714-8192

Irma Isnafia Arief, https://orcid.org/0000-0001-8193-0194

Abstract

This study aims to develop a functional ice cream based on dangke whey pro‐ tein with the addition of butterfly pea flower extract. Four formulations were pre‐ pared by varying milk and whey proportions: P1 (100% milk), P2 (60% milk + 40% whey), P3 (40% milk + 60% whey), and P4 (100% whey), with 5% butterfly pea ex‐ tract added to each treatment. The results showed that higher whey substitution decreased pH and overrun values but prolonged the melting resistance of ice cream. Moisture content increased with whey proportion, whereas ash content remained relatively constant across treatments. Protein and fat contents declined significantly with increasing whey substitution, while carbohydrate content remained relatively stable across all formulations due to the consistent addition of sucrose. Antioxi‐ dant capacity increased with increasing whey proportion although still lower than pure butterfly pea extract. Sensory evaluation indicated that P1 and P2 achieved the highest scores in taste, texture, and overall appearance due to whey‐specific aftertaste. Overall, whey substitution up to 40% (P2) could be maintained with‐ out reducing consumer acceptance, while improving antioxidant capacity. These findings highlight the potential of dangke whey protein and butterfly pea extract as promising ingredients for developing functional ice cream with nutritional and bioactive value.

Recommended Citation

Ardat, Muh. Achyar; Wirayudha, Raden Hilman; Kining, Ekajayanti; Wulandari, Zakiah; and Arief, Irma Isnafia (2026) "Physicochemical, Organoleptic, and Antioxidant Functional Characteristics of Dangke Whey Protein Ice Cream fortified with Butterfly Pea Flower Extract," Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 26: No. 2, Article 3.
DOI: https://doi.org/10.24198/jit.v26i2.1448
Available at: https://journal.unpad.ac.id/jitunpad/vol26/iss2/3