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All Journal Indonesian Journal of Food Technology Jurnal Sains dan Teknologi Pangan
Presilia, Yolanda
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder Presilia, Yolanda; Artawan, I Putu Agus; Sastyari, Ni Made Elza Diah; Fitriyani, Lilalita Dian Ayu; Mahayani, Ni Putu Diah; Yosephine, Erline Evangeline; Dewi, Ni Putu Okta Diana; Magdalena, Magdalena; Tamalea, Rafi Renaldy
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.17893

Abstract

Background: Plant-based ice cream made from soy milk has the potential to serve as a lactose-free functional food alternative; however, it often exhibits limitations in texture and sensory acceptance. The addition of whipped cream is expected to improve the physical and sensory characteristics of plant-based ice cream products. Purpose: This study aimed to evaluate the effect of different ratios of soybean milk to whipping cream on the physical and sensory characteristics of carrot and soybean milk ice cream and to determine the best formulation. Method: The research was conducted from may to July 2025 at the food processing laboratory, Faculty of Agricultural Technology, Udayana University. A Completely Randomized Design (CRD) was used with four treatments:P0 (100% Soybean milk:0% whipping cream), P1 (90%:10%), P2 (70%:30%) and P3 (50%:50%), each replicated three times. Observed variables included overrun, melting time, and sensory attributes such as aroma, texture, color, sweetness, mouthfeel, carrot flavor, soybean flavor, and overall acceptance, evaluated using scoring and hedonic tests by 30 semi-trained panelists. Result: Results showed that the soybean milk and whipping cream ratio significantly affected overrun, melting time, color, texture, mouthfeel, and overall acceptance. The highest overrun was obtained in P3(50.10%), while P0 recorded the lowest (14.41%). The melting time increased with higher whipping cream proportions, from 14.17 minutes in P0 to 110.81 minutes in P3. Sensory evaluation revealed significant differences in color, texture, mouthfeel, and overall acceptance, but no significant differences in aroma, sweetness, carrot flavor, and soybean flavor. Principal Component Analysis (PCA) indicated that P2 (70% soybean milk:30% whipping cream) produced the most preferred ice cream, characterized by a soft texture, creamy mouthfeel and the highest acceptance score. These findings suggest that optimizing the ratio of soybean milk and whipping cream can improve the quality and sensory properties of plant-based ice cream.
EKSPLORASI POTENSI FLAVOR LOKAL PADA PRODUK JELLY STICK INOVATIF: EVALUASI KUALITAS DAN SENSORI Prameswari, Alizza Zahira; Putra, I Gede Arie Mahendra; Ginting, Jesika Margaretha br; Presilia, Yolanda; Yosephine, Erline Evangeline; Ginting, Tri Gladies Octo; Antari, Ni Kadek Dwi Heni
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/8k9t9v80

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan berbagai flavor lokal serta menentukan formulasi terbaik dalam menghasilkan jelly stick dengan karakteristik fisikokimia dan sensoris yang optimal. Penelitian menggunakan Rancangan Acak Kelompok dengan empat perlakuan, yaitu kontrol (tanpa penambahan flavor), ekstrak temulawak (5%), ekstrak jahe gajah (5%), dan ekstrak lengkuas (5%). Data dianalisis menggunakan analisis varians (ANOVA) yang dilanjutkan dengan uji t. Hasil penelitian menunjukkan bahwa penambahan flavor berpengaruh signifikan terhadap atribut sensoris warna, tekstur, rasa, dan penerimaan keseluruhan (p < 0,05), namun tidak berpengaruh signifikan terhadap aroma. Karakteristik terbaik diperoleh pada perlakuan ekstrak jahe gajah (5%). Produk memiliki kadar air 86,80%, gula reduksi 0,319 mg/g, total fenol 43,60 mg/kg GAE, aktivitas antioksidan 57,10%, dan kapasitas antioksidan 16,98 mg/L GAEAC. Nilai warna L* 34,8; a* 19,17; dan b* 33,97 menunjukkan warna coklat tembaga. Analisis tekstur menunjukkan hardness 0,567 N, springiness 1,025, gumminess 0,909, chewiness 0,932 N·mm, dan resilience 0,113. Penambahan flavor lokal meningkatkan kualitas dan penerimaan konsumen terhadap produk jelly stick, terutama pada penggunaan ekstrak jahe gajah.
Co-Authors Antari, Ni Kadek Dwi Heni Artawan, I Putu Agus Dewi, Ni Putu Okta Diana Fitriyani, Lilalita Dian Ayu Ginting, Jesika Margaretha br Ginting, Tri Gladies Octo I Gede Arie Mahendra Putra Magdalena Magdalena Mahayani, Ni Putu Diah Prameswari, Alizza Zahira Rafi Renaldy Tamalea Sastyari, Ni Made Elza Diah Yosephine, Erline Evangeline