Penggunaan Whippy Cream Dalam Pembuatan Es Krim Soyghurt
Abstract: Soyghurt is
fermented products like yoghurt which is made from soya milk by using probiotic
bacteria such as Lactobacillus acidophilus and L. bulgaricus. To improve
various processed soybean and supports the sale in the community, soyghurt
was processed to ice cream. In order to increase low fat in soyghurt ice cream, it should be
added vegetable fat, that was whippy cream (W).
The aim of this research was to get the best ratio between whippy cream
(W) and soyghurt (S) in making soyghurt ice cream. This research was carried
out in an experiment by using a
Completely Randomized Design (CRD) with five treatments (WS1, WS2, WS3, WS4,
and WS5 each for the ratio : 10% W and 90% S, 20% W and 80% S, 30% W and 70% S,
40% W and 60% S, and 50% W and 50% S) with three replications. Data obtained were analyzed statistically
using analysis of variance (ANOVA) and if the calculated F is greater than or
equal to F table then continued with DNMRT Test at 5% level.
The results showed that the combination of W and S in making ice cream
significantly improves overrun, melting rate, degree of acidity (pH), total
solids, fat and protein content, but
decrease the lactic acid bacteria (LAB)content.
It can be concluded that the best treatment in making soyghurt ice cream
was WS5 treatment (50% Whippy cream and 50% Soyghurt).
Penulis: Noven Rae Pangga, Evy
Rossi, Rahmayuni
Kode Jurnal: jppertaniandd140712