CORD <p>Cord is an annual Journal of the International Coconut Community (ICC) devoted to coconut research and development (R &amp; D). The ICC is the first commodity based organization established under the auspices of United Nations-Economic and Social Commission for Asia and the Pacific (UN-ESCAP) in 1969. It is an independent intergovernmental organization, currently consisting of nineteen member countries, namely: Federated States of Micronesia, Fiji, Guyana, India, Indonesia, Jamaica, Kenya, Kiribati, Malaysia, Marshall Islands, Papua New Guinea, Philippines, Samoa, Solomon Islands, Sri Lanka, Thailand, Timor Leste, Tonga, Vanuatu, and Vietnam. The objectives of the ICC are to promote, coordinate and harmonize all activities of the coconut industry to achieve the maximum socio-economic development of the industry. In addition to Cord, the ICC publishes The Cocommunity (monthly newsletter), Coconut Statistical Yearbook (yearly) and Cocoinfo International (semi-annual popular Journal on the coconut industry) and other ad-hoc publications. Cord welcomes original research articles on any aspect of the coconut industry. The views expressed in Cord do not necessarily represent those of the editors or the ICC. Although the editors are responsible for the selection and acceptance of articles, the responsibility for the opinions expressed and for the accuracy of statements rests with the authors.</p> International Coconut Community en-US CORD 0215-1162 Physicochemical and Rheology Properties of Ice Cream Prepared from Sunflower Oil and Virgin Coconut Oil <p>In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their formulations to higher proportions of unsaturated or “healthier” fats. Vegetable oils such as sunflower oil and VCO can be used as a substitute for milk fat, milk solids not fat (skim milk powder), sweeteners, stabilizers and emulsifiers, and mineral water in making ice cream. A study was carried out to determine the effects of the use of the ratio of sunflower oil: virgin coconut oil with palm fruit as a stabilizer in the production of ice cream on physicochemical properties (pH, proximate, overrun, viscosity, and melting rate). The use of palm fruit is based on the content of galactomannan in palm fruit. Premium ice cream with five different ratios of SO and VCO (15:0), (10:5), (7.5:7.5), (5:10), (15:0). The ice cream production involves mixing, pasteurization, homogenization, aging, and freezing. The physicochemical result shows ice cream sample with a ratio SO:VCO (5:10) obtained good physical properties, the lowest first-time drop/ shape retention, and a low melting rate compared to the others. The rheological behavior of ice cream is the non-Newtonian fluids with a pseudoplastic behavior. The apparent viscosity decreased with increasing shear rate.</p> Linda Trivana Nugraha Edhi Suyatma Dase Huunaefi S. Joni Munarso Adhitya Yudha Pradhana Barlina Rindengan Copyright (c) 2023 CORD 2023-01-18 2023-01-18 39 1 9 10.37833/cord.v39i.452