Antioxidant capacity of pigeon peas ice cream mixture with soursop leaf extract (0.82 ± 0.94 GAEAC), phenolic compounds (12.63 ± 1.13 GAE/g). The purpose of this study was to test the organoleptic test of pigeon peas ice cream (Cajanus Cajan L.) mixed with soursop leaf extract (Annona muricata L.). Experimental research with completely randomized design (CRD), with design; pigeon peas formulation (G/g): soursop leaf extract (D/g) G1D1 (15: 85), G2D2 (25: 75), G3D3 (35: 65), G4D4 (55: 45), G5D5 (75: 25), G6D6 (65: 35), G7D7 (85: 15), Control one. The highest score level for color, aroma, and taste was obtained in the G7D7 sample, so that a good comparison concentration was seen from the antioxidant capacity, phenol content, color, aroma, and taste was the G7D7 sample (85g:15g), using hedonic scale sensory evaluation method. Ice cream quality assessment: color, aroma, taste, and texture. The results of the study using ANOVA analysis, LSD follow-up test, panelists' preference for the G2D2 texture was the preferred.
Nursini et al. (2026) studied this question.