KARAKTERISTIK ES KRIM SUSU KACANG TUNGGAK (Vigna unguiculata L.) DENGAN VARIASI JUMLAH KARAGENAN DAN WHIPPING CREAM
Abstract: Ice cream could be
make from cowpea milk. The making of ice cream was need stabilizer, emulsifier
and foaming agent. The most widely used of stabilizer was carrageenan, and the
emulsifier and foaming agent was whipping cream. The purpose of this study was to
determine the appropriate amount of carrageenan and whipping cream to produce
the good properties and high preference of cowpea milk ice cream. The research
was conducted by Randomaized Complitely Block Desain with 2 factors. The first
factor was the amount of carrageenan (0,1%, 0,3%, 0,5%). The second factor was
the amount of whipping cream (10%, 20%, 30%) from the volume of milk, and
repeatly 3 times. The observation were the overrun, brightness (colour reader),
texture (pnetrometer), melting rate and sensory properties (the preference of
color, texture, flavor and overall). The good properties of ice cream produced
by adding of 0,5% carrageenan and whipping cream 30%. The ice cream had overrun
51,39%; texture 42,60 mm/10s; melting rate 13,47%/15 minute; brightness 89,28;
the preference score of color, texture, flavor, and overall respectively 3,84;
3,92; 3,88 and 3,96 (rather like to like).
Penulis: Yhulia Praptiningsih,
Tamtarini, Anisa Rahma
Kode Jurnal: jppertaniandd130489
