Abstract
The purpose of this study was to determine the comparison of soybean milk with beetroot extract and concentrate of coconut milk on the characteristics of vegetable ice cream.This research method was conducted in two stages, namely preliminary research consist of analysis of total dissolved solids from the ratio of soybeans to water, namely (1: 4), (1: 6) and (1: 8). The primary research was carried out by using a 3x3 factorial system of randomized block design (RBD)/ Rancangan Acak Kelompok (RAK) with three repetitions. Factor (A) was comparison of soybean juice with beetroot porridge, consisting of 3 (three) levels a1 = 1: 1, a2 = 1: 2, a3 = 2: 1, and factor (B) was the use of coconut milk concentration, consisting of 3 (three ) level b1 = 18%, b2 = 20% and b3 = 22%. The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture. Coconut milk concentration affects organoleptic test of texture attributes. The interaction between soybean juice comparison with beetroot extract and concentration of coconut milk on vegetable ice cream affected the organoleptic test of taste attributes but did not affect the fat content, protein content, overrun, melting time and organoleptic test of the color attributes, aroma and texture. The comparison of soybean juice with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture.
Highlights
Es krim adalah salah satu produk makanan beku yang dibuat dengan membekukan produk susu, gula, penstabil, pengemulsi dan bahan-bahan lainnya yang telah dipasteurisasi dan dihomogenisasi sebelumnya untuk memperoleh konsistensi yang seragam (Arbuckle et al, 2000)
The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture
Pengaruh Perbandingan Kedelai: Air pada Proses Ektraksi terhadap Ekstraktabilitas Padatan, Protein dan Kalsium Kedelai serta Rasio Fraksi Protein 7s/11s
Summary
Berdasarkan Tabel 9 perbandingan kacang kedelai dengan air 1:4 yaitu 12,36°Brix, 1:6 yaitu 8,36°Brix dan 1:8 yaitu 5,35°Brix. Dan sari kacang kedelai yang digunakan dalam pembuatan es krim nabati adalah sari kacang kedelai dengan perbandingan kacang kedelai dan air (1:4) karena memiliki nilai total padatan paling tinggi. Hal ini menunjukan semakin besar air yang ditambahkan memperlihatkan total padatan pada sari kacang kedelai semakin kecil. Semakin tinggi total padatan maka semakin kecil jumlah air yang ditambahkan dalam pembuatan es krim, sehingga dapat mengurangi kristal es yang terbentuk (Marshall et al, 2004). Hasil Penelitian Utama Penelitian utama yang dilakukan adalah membuat es krim nabati dengan perbandingan sari kacang kedelai dengan konsentrasi santan. Terhadap kadar lemak es krim nabati menunjukan bahwa perbandingan sari kacang kedelai dengan bubur umbi bit dan konsentrasi santan berpengaruh nyata terhadap respon kimia dalam atribut kadar lemak. Pengaruh Perbandingan Sari Kacang Kedelai dengan Bubur Umbi Bit terhadap Respon Kimia Atribut
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