QUALITY ANALYSIS OF MODIFIED ICE CREAM BASED ON SOY MILK WITH A MIXTURE OF SALAK FRUIT EXTRACT

Paruntu, Olga L. and Sineke, Jufri and Langi, Grace K. and Montol, Ana B. and Atuy, Jiffy J. (2022) QUALITY ANALYSIS OF MODIFIED ICE CREAM BASED ON SOY MILK WITH A MIXTURE OF SALAK FRUIT EXTRACT. THE 5 INTERNATIONAL CONFERENCE ON HEALTH POLYTECHNICS OF SURABAYA (ICOHPS).

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Abstract

It is rare to find ice cream products using vegetable milk (soy milk) because they generally use cow's milk. Salak fruit is a local food that has never been studied to be used as a mixture of ice cream. However, salak fruit has the advantage that it contains nutrients that are good for health. This study aims to determine the organoleptic quality of modified ice cream products made from soy milk with a mixture of salak fruit extract. This type of research is a true experiment with two treatments, namely formula 1: soy milk 1000 ml – salak fruit 500 gr, formula 2: soy milk 500 ml – salak fruit 500 gr. The results of the organoleptic quality analysis test in formula 1 obtained the highest results with a value of 73.3% in the taste category in the assessment criteria like very much. While the lowest result with a value of 16.7% in the category of aroma criteria for liking. In formula 2, the highest results obtained with a value of 83.3% in the aroma category are in the category of liking ratings. While the lowest result with a value of 16.7% in the category of aroma, texture in the criteria for the assessment of likes. Conclusion: In formula 1 and formula 2, the result is p = 0.000, which means that there is a difference. Suggestion: It this also necessary to do further research on the parameters to determine the quality of ice cream such as : overrun and melting point ice cream

Item Type:	Article
Subjects:	Penelitian
Depositing User:	Admin Poltekkes
Date Deposited:	21 Apr 2023 12:19
Last Modified:	21 Apr 2023 12:19
URI:	http://repository.poltekkes-manado.ac.id/id/eprint/973

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