Tujuan penelitian ini adalah untuk mengetahui sifat fisik dan sensoris es krim susu kacang tanah dengan gum arab sebagai stabilizer. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu proporsi kacang tanah dan air (Y1 = 1:10, Y2 = 1:15, Y3 = 1:20) dan konsentrasi gum arab (X1 = 0,50%, X2 = 0,75%, X3 = 1,00%) dengan 4 kali ulangan uji. Panelis uji sensoris menggunakan 10 orang semi-terlatih. Parameter yang diamati yaitu kecepatan leleh, overrun dan sensoris warna, aroma, rasa, kemanisan dan tekstur. Konsentrasi gum arab berpengaruh sangat nyata terhadap kecepatan leleh, sensoris kemanisan dan sensoris tekstur dan berpengaruh tidak nyata terhadap overrun, sensoris warna, sensoris aroma, sensoris rasa. Proporsi kacang tanah dan air berpengaruh sangat nyata terhadap kecepatan leleh, sensoris aroma, sensoris kemanisan dan berpengaruh tidak nyata terhadap overrun, sensoris warna, sensoris rasa, sensoris tekstur. Interaksi proporsi kacang tanah dan air dengan konsentrasi gum arab berpengaruh nyata terhadap overrun, kecepatan leleh, dan sensoris tekstur dan tidak berpengaruh nyata terhadap sensoris warna, sensoris aroma, sensoris rasa dan sensoris kemanisan.

The purpose of this study was to determine the physical and sensory properties of peanut milk ice cream with arabic gum as a stabilizer. This research used a Completely Randomized Design (CRD) with 2 factors, namely the proportion of peanuts and water (Y1 = 1:10, Y2 = 1:15, Y3 = 1:20) and the concentration of arabic gum (X1 = 0.50%, X2 = 0.75%, X3 = 1.00%) with 4 test replications. The sensory test panelist uses 10 semi-trained people. Parameters observed were melting speed, overrun and sensory of color, flavour, taste, sweetness and texture. The concentration of arabic gum has a very significant effect on melting speed, sensory sweetness and sensory texture and has no significant effect on overrun, sensory color, sensory aroma, sensory taste. The proportion of peanuts and water has a very significant effect on the melting speed, sensory of flavour, sensory of sweetness and no significant effect on overrun, sensory of color, sensory of taste, sensory of texture. The interaction of the proportion of peanuts and water with concentrations of arabic gum significantly affected the overrun, melting speed, and sensory of texture and did not significantly affect sensory of color, sensory of flavour, sensory of taste and sensory of sweetness.