Abstract
Soybean milk and purple sweet potato are used as the main ingredients in the making of non-dairy ice cream. This study aims to determine the best characteristics of non-dairy ice cream from the formulation of soybean milk and purple sweet potato crude extract. The research design used a completely randomized design with one-factor treatment and four replications and was analyzed statistically with the F test Analysis of Variance at 5% level. The treatment in this study was the formulation of soybean milk and purple sweet potato extract consisting of 60%:0%; 52%:8%; 44%:16%; 36%:24%; 28%:32% of the total ice cream dough. The parameters observed were fat content, protein content, total solids, overrun, melting time, and hedonic sensory evaluation (appearance, texture, taste, and odor). Based on the Indonesian National Standard for ice cream 01-3713-1995 qualified showed that the formulation of soybean milk and purple sweet potato extract crude extract 52%:8% was the best treatment with 9.83% fat content, 2.89% protein content, 34.15% total solids, 49.26% overrun, 13.12 minutes melting time, and hedonic scale for appearance 6.76 (like extremely), texture 5.32 (like), taste 5.58 (like very much), odor 5.56 (like very much). The formulation soybean milk and purple sweet potato crude extract are effects of physicochemical properties and sensory evaluation of non-dairy ice cream.
Highlights
Ice cream is a frozen food made by freezing a mixture of dairy products, sugar, stabilizers, emulsifiers, and other ingredients that have been pasteurized and homogenized to obtain uniform results (Geovani et al, 2013)
People with lactose intolerance are unable to fully digest lactose, many people prefer to plant-based ice cream
Non-dairy ice cream as a type of ice cream, is a frozen dessert that has characteristics almost similar to ordinary ice cream only the difference is that plant-based ice cream does not use skim milk with the lower fat content
Summary
Ice cream is a frozen food made by freezing a mixture of dairy products, sugar, stabilizers, emulsifiers, and other ingredients that have been pasteurized and homogenized to obtain uniform results (Geovani et al, 2013). The raw material for ice cream in general is skim milk that contains lactose. People with lactose intolerance are unable to fully digest lactose, many people prefer to plant-based ice cream. Non-dairy ice cream as a type of ice cream, is a frozen dessert that has characteristics almost similar to ordinary ice cream only the difference is that plant-based ice cream does not use skim milk with the lower fat content. Soybean (Glycine max L.) milk has been used together with cow's milk in the making of sweet potato ice cream (Handajani et al, 2008). The making of soybean milk-based ice cream with the formulation of other ingredients has been widely developed including soybean milk ice cream with cucumber suri (Oxilia et al, 2012), IJATF
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