PEMBUATAN ES KRIM FUNGSIONAL DENGAN BAHAN BAKU SOYGHURT DAN SUSU RENDAH LEMAK

Abstract

The purpose of this research was to obtain the ratio of soyghurt and low fat milk in produce a functional ice cream with best of a value overrun, melting point, total lactic acid bacteria (LAB), and total solids. This research used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were SSr1 (soyghurt 100 : 0 low fat milk), SSr2 (soyghurt 80 : 20 low fat milk), SSr3 (soyghurt 60 : 40 low fat milk), and SSr4 (soyghurt 40 : 60 low fat milk). The data obtained were analyzed statistically by using Analysis of Variance (ANOVA).  If the F count was greater than or equal to F table then continued with DNMRT test at 5% level. The results of this research showed that the ratio of soyghurt and low fat milk in produce functional ice cream indicated significant effect (P<0,05) on overrun value, melting point, total LAB, and total solids.  The treatment SSr4 having overrun value of 35.98%, melting point 20.14 minutes, total LAB 8.77 log CFU/ml, pH 5.24, and total solids 26.80% was relatively better than other treatments. The functional ice cream obtained from SSr4 was also preferred by panelists than other treatments especially for hedonic acceptance test.

Keywords: Soyghurt, low fat milk, functional ice cream