PEMANFAATAN SUSU KEDELAI DAN EKSTRAK UMBI BIT DALAM PEMBUATAN ES KRIM
Abstract: The purpose of this
study was obtained the right formulation soybean milk and beetextract in the
manufactureof ice cream. The research used a Complete Randomized (CRD) with
five treatments and three replications which were followed by Duncan’s New
Multiple Range Test (DNMRT) at level 5%. The treatments in this research
were KB1 (soybean milk 100), KB2
(Soybean milk 90 :beetextract10), KB3 (Soybean milk 80 :beetextract20), KB4
(Soybean milk 70 : beet extract30), KB5 (Soybean milk 60 : beetextract40). The
analyze observed were overrun, melting time, total solid, fat content and
sensory test.The result of analysis showed that the formulation of soybean milk
and beetextractsignificantly effect on overrun, melting time, total solid, fat
content and organoleptic test.The best formulation ice cream was soybean milk
90 : beet extract 10 with overrun 70.33%, melting time 18.43 minutes, total
solid 37.32%, and fat content3.21%. Organoleptic
scores of the best treatment were 3.20 (pink), 3.43 (between soybean milk
flavour and beet flavour), 3.27 (little soybean taste), 2.70 (little rough
texture), and 4.16 (overall) assesment of ice cream.
Penulis: Liana, Dewi Fortuna
Ayu, Rahmayuni
Kode Jurnal: jppertaniandd170130
