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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Indonesian Journal of Human Nutrition Amerta Nutrition Jurnal Abdimas Mahakam Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Livestock and Animal Research Jurnal Pengabdian Masyarakat dan aplikasi Teknologi Prosiding Seminar Nasional Unimus
Adelya Desi Kurniawati
Jurusan Gizi Fakultas Kedokteran Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Effect of Black Soybean Substitution and Fermentation Method (Backslope vs. Precision) on the Physical and Sensory Properties of Symbiotic Yogurt Ice Cream Adelya Desi Kurniawati; Fenty Nurtyastuti Eka Pertiwi; Muhammad Dary Amjad; Lintang Lisinanda Cahyaning Putri; Dwi Astuti Aprilina; Titis Sari Kusuma; Yosfi Rahmi
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.6

Abstract

The development of symbiotic frozen desserts using locally sourced plant-based ingredients remains limited, particularly the use of Indonesian Detam-1 black soybean and the comparison of different yogurt fermentation methods. This study aimed to formulate symbiotic yogurt ice cream by substituting whole cream milk with Detam-1 black soybean paste (0%, 10%, 20%) and applying two fermentation approaches: backslope and precision. A Completely Randomized Design with three replications was used. Physical evaluations included measurements of viscosity, overrun, total soluble solids, and melting time, while sensory analysis involved 40 semi-trained panelists using a nine-point hedonic scale. Data were analyzed using two-way ANOVA followed by Duncan’s test. The results showed that the fermentation method had no significant effect on any of the parameters (p > 0.05). The best physical performance was observed in the 20% substitution formula (F2), which showed the highest viscosity and a melting time of around 31 minutes for both methods. Although increasing substitution levels slightly reduced preference, the product’s overall appearance maintained a neutral to like moderately range (5.78 to 6.70). These findings indicate that Detam-1 black soybean paste has strong potential as a functional, locally plant-based prebiotic source and provides new insight into the comparative use of backslope versus precision fermentation in symbiotic frozen dessert development.
Co-Authors Agus Susilo Andan Linggar Rucitra Beauty Suestining Diyah Dewanti Dedy Iskandar Putra Dhita Morita Ikasari Dian Handayani Dian Handayani Dwi Astuti Aprilina Eka Nanda Wulandar Elly Septiana Etik Sulistyowati Eva Putri Arfiani Fenty Nurtyastuti Eka Pertiwi Herly Evanuarini Herly Evanuarini Hidayanti, Alfiani Ilzamha Hadijh Rusda Inggita Kusumastuty Jamroni, Mofit Kuswandari, Luh Shanti Lintang Lisinanda Cahyaning Putri Lola Ayu Istifiani Luthfiya, Rania Ishma Muhammad Dary Amjad Purnama, Sarah Desty Rahma Micho Widyanto Rizal Fakih Firmansyah Sri Andarini Sulistya, Rakhma Indah Titis Sari Kusuma Titis Sari Kusuma Wahyu Alfyati Regina Wahyu Winariyanti Wendra Gandhatyasri Rohmah Yanuhar, Uun Yosfi Rahmi Yosfi Rahmi