Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan sensoris es krim susu kacang tanah dengan penambahan cmc sebagai stabilizer. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu proporsi kacang tanah dan air (Y1 = 1:10, Y2 = 1:12,5, Y3 = 1:15) dan konsentrasi cmc (X1 = 0,5%, X2 = 1%, X3 = 1,5%) dengan 3 kali ulangan uji. Panelis uji sensoris menggunakan 10 orang semi-terlatih. Parameter yang diamati yaitu sensoris kesukaan warna, aroma, rasa, tekstur dan kesukaan keseluruhan, overrun dan kecepatan leleh. Interaksi proporsi kacang tanah dan air dengan konsentrasi cmc berpengaruh pada kesukaan warna, aroma dan rasa, sedangkan proporsi kacang tanah dan air berpengaruh pada kesukaan tekstur. Proporsi kacang tanah dan air tidak berpengaruh nyata terhadap overrun, serta konsentrasi cmc juga tidak berpengaruh nyata terhadap overrun dan interaksi proporsi kacang tanah dan air dengan konsentrasi cmc tidak berpengaruh nyata terhadap overrun. Pada proporsi kacang tanah dan air berpengaruh nyata terhadap kecepatan leleh, serta konsentrasi cmc juga berpengaruh nyata pada kecepatan leleh dan interaksi proporsi kacang tanah dan air dengan konsentrasi cmc berpengaruh nyata terhadap kecepatan leleh. Kata Kunci : Kacang tanah, es krim, cmc

Abstract The purpose of this study is to determine the physical and sensory characteristics of peanut milk ice cream with the addition of CMC as a stabilizer. This study used a Completely Randomized Design (RAL) with 2 factors, there are the proportion of peanuts and water (Y1 = 1:10, Y2 = 1: 12,5, Y3 = 1:15) and the concentration of cmc (X1 = 0.5%, X2 = 1%, X3 = 1.5%) with 3 of replications. The panellist have a test of sensory uses of 10 semi-trained. The parameters observed were sensory preferences of the color, aroma, taste, texture and the whole of the preferences, overrun and quick melt. The interaction of the proportion of peanuts and water with the concentration of cmc has an effect on the preference of color, aroma and taste, while the proportion of peanuts and water has a effect to the texture of preference. The proportion of peanuts and water do not have a obvious effect to the overrun, and the concentration of cmc also do not have a obvious effect to the overrun and the interaction of the proportion of peanuts and water with a concentration of cmc do not have a obvious effect to the overrun. The proportion of peanuts and water has a obvious effect in the quick melt, and the concentration of cmc also has a obvious effect in the quick melt and the interaction of the proportion of peanuts and water with a concentration of cmc which has a obvious effect in the quick melt. Keyword: Peanut, Ice cream, CMC