Salah satu hasil perkebunan di Indonesia yaitu jambu mente. Jambu mente memiliki kandungan vitamin C sangat tinggi. akan tetapi buah ini mudah rusak dan harganya relatif rendah sehingga perlu dilakukan inovasi dalam pengolahan buah ini salah satunya yaitu dijadikan es krim jambu mente. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi whipped cream dan Proporsi emulsifier / SP terhadap kandungan vitamin C, mutu fisik (overrun & kecepatan meleleh) serta nilai kesukaan (hedonik) terhadap es krim jambu mente (Anacardium occidentale L). Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua kali ulangan sampel dan dua kali ulangan uji. Untuk panelis pada pengujian kesukaan (hedonik) menggunakan 20 panelis semi terlatih. Hasil penelitian diperoleh bahwa proporsi whipped cream dan jambu mente dengan proporsi emulsifier/SP berpengaruh nyata (p<0,05) terhadap overrun, kecepatan meleleh, kadar vitamin C. Proporsi whipped cream berpengaruh nyata (p<0,05) terhadap uji hedonik (rasa dan aroma) tetapi proporsi emulsifier/SP tidak berpengaruh nyata dan uji hedonik yang meliputi warna rasa aroma dan tekstur. Perlakuan terbaik yaitu dengan proporsi jambu mente 200 g, whipped cream 400 g dan emulsifier/SP 15 g dengan HPP (harga pokok produksi) sebesar Rp. 851,5 dan harga jual Rp. 1.200 dengan keuntungan 30%. Kata Kunci: Jambu Mente, Es Krim, Whipped cream, Emulsifier/SP

One of the products of plantations in Indonesia is cashew. Cashew has a very high vitamin C content. However, this fruit is easily damaged and the price is relatively low, so it is necessary to innovate in processing this fruit, one of which is to be made into cashew ice cream. This study aims to determine the effect of the proportion of whipped cream and the proportion of emulsifiers / SP on vitamin C content, physical quality (overrun & melt speed) and the favorite value (hedonic) of cashew ice cream (Anacardium occidentale L). This study used a completely randomized design method (CRD) with double sample replications and two test replications. For panelists on hedonic testing using 20 semi-trained panelists. The results showed that the proportion of whipped cream and cashew with an emulsifier / SP proportion had a significant effect (p <0.05) on overrun, melting speed, vitamin C level. The proportion of whipped cream had a significant effect (p <0.05) on the hedonic test ( taste and aroma) but the proportion of emulsifier / SP has no significant effect and hedonic test which includes the color of the aroma and texture. The best treatment is the proportion of 200 g cashew, whipped cream 400 g and emulsifier / SP 15 g with HPP (cost of production) of Rp. 851.5 and the selling price of Rp. 1,200 with a 30% profit. Keywoard: cashew, ice cream,whipped cream, emulsifier/sp

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