Present processing technology for sugar cone is made up of main dry ingredients, flour and sugar cone, which made the product high in carbohydrates but very low in dietary fiber and other nutrient content. This problem paved the way in the development of technology in processing fiber-enriched sugar cone using Ficus pseudopalma. The processing of producing fiber-enriched ice cream cone utilizing Ficus pseudopalma is done by washing, chopping, blanching, drying, pounding, weighing, mixing, cooking, packaging wherein the product helps human with the intake of fiber and other essential nutrients.
