Creative Ice Cream Experiment Using the Freezing Point Depression Principle

Authors

  • Wulan Dwi Safitri Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia
  • Dian Wardana Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia
  • Dwi Sapri Ramadhan Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia
  • Jaman Fahmi Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia
  • Moondra Zubir Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia
  • Koriatul Jannah Siregar Department of Biology, Faculty of Mathematics and Natural Sciences, Medan State University, Medan 20221, Indonesia
  • Sunita Karin Purba Department of Biology, Faculty of Mathematics and Natural Sciences, Medan State University, Medan 20221, Indonesia
  • Nurdin Siregar Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Negeri Medan, Medan 20221, Indonesia

DOI:

https://doi.org/10.24114/ijcst.v8i2.70585

Keywords:

Ice cream, Freezing point depression, Additives, Sugar content

Abstract

This research aims to explore creative approaches in ice cream production by utilizing the effect of freezing point depression. Through these experiments, we employed various additives that influence the physical properties of ice cream, resulting in a final product that is softer, creamier, and able to maintain optimal texture at different temperatures. The experimental method involved varying the types of additives combined with the base ice cream mixture. The measured parameters included freezing point depression, texture, and softness of the produced ice cream. The collected data were analyzed to determine how each additive affected the physicochemical characteristics of the product. The results showed that differences in sugar content among the ingredients significantly influenced the degree of freezing point depression in the ice cream.

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Published

2025-08-29

Issue

Vol. 8 No. 2 (2025): JULY 2025

Section

Articles