<![CDATA[ABSTRACT The objective of the study was to observe the organoleptic assessment of ice cream added with purple yam paste. Thisstudy used a completely randomized design of one factor with three treatments, i.e., P1= 270 g purple yam paste, P2 = 315g purple yam paste, and P3 = 360 g purple yam paste. The treatments were repeated three times, then continued with leastsignificant difference test. The best result for organoleptic assessment was obtained by the sample with 270 g purple yampaste, 52 g full cream milk, 35 g whipping cream, 0.4 g salt, and 46 g sugar. The favorite rating scores of color, aroma,taste, and texture were 2.60 (like), 3.85 (like), 3.77 (like), and 3.39 (like). The ice cream sample required 23 minutes to bemelt. The nutritional values were 0.4 fat content (%db), and 3.79 protein (%db), with storage temperature of -4oC. Theresults show that the ice cream was accepted by panelists; therefore, it was expected to be favorable to the widercommunity as a product without artificial additives. Keywords: Purple yam Ice cream ABSTRAK Penelitian ini dilakukan untuk mengetahui penilaian karakteristik organoleptik es krim dengan penambahan pasta uwi ungu.Penelitian ini menggunakan desain rangcangan acak lengkap (RAL) kemudian dilanjutkan uji beda nyata terkecil (BNT),dimana perlakuan sebanyak 3 dengan ulangan sebanyak 4 kali. Perlakuan terdiri dari P1 = pasta uwi ungu 270 g, P2 =pasta uwi ungu 315 g, dan P3= pasta uwi ungu 360. Hasil penilaian organoleptik menunjukkan bahwa pada ujiorganoleptik terpilih oleh panelis terdapat pada komposisi pasta uwi 360 g, susu full cream 52 g, whipping cream 35 g,garam 0,4 g, dan gula 46 g. Dengan skor penilaian terhadap warna 2,60% (disukai), aroma 3,85% (disukai), rasa 3,77%(disukai), tekstur 3,39% (disukai) dan pada uji sifat fisik kecepatan meleleh pada es krim selama 23 menit. Nilai gizi: kadarlemak 0,4 (%db), dan kadar protein 3.79 (%db), dengan suhu penyimpanan -4oC. Hasil penelitian menunjukan bahwaproduk es krim uwi ungu disukai dan diterima oleh panelis sehingga diharapkan dapat menjadi produk es krim yangditerima secara luas dan menjadi pangan fungsional tanpa mengandung bahan tambahan pangan sintetis. Kata kunci: Es krim uwi ungu PENDAHULUAN]]>
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