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All Journal Indonesian Journal of Food Technology Jurnal Teknologi dan Mutu Pangan
Artawan, I Putu Agus
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Agriculture, Biological Sciences & Forestry

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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.
Pengaruh Penambahan Bubuk Cascara Arabika Kintamani terhadap SifatKimia dan Organoleptik Cascara crispy: The Effect of Adding Kintamani Arabica Cascara Powder on the Chemical and Organoleptic Properties of Cascara Crispy Prameswari, Alizza Zahira; Hatiningsih, Sayi; Kenardi, Jason Patrick; Pradnyawangi, Ni Made Mutia; Hermayuli, Ida Ayu Agung Prapita; Artawan, I Putu Agus
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6024

Abstract

Cascara crispy is a thin, crispy biscuit product made from cascara that has the potential to be developed as a functional food derived from agricultural waste, with nutritional value due to its fiber and antioxidant activity. This study aims to determine the optimal level of cascara powder addition in producing Cascara crispy with the best chemical and sensory characteristics. This study used a completely randomized design with one factor and three replications. The treatments used were variations in the concentration of cascara powder at 0%, 2%, 4%, 6%, 8%, and 10%. The parameters analyzed included chemical characteristics (crude fiber content, total phenols, antioxidant activity, and caffeine content) and sensory characteristics (hedonic test and scoring test). The data were then analyzed using ANOVA and Duncan’s multiple range test. The results of the study showed that the best treatment was obtained with the addition of 10% cascara powder with a crude fiber content of 9.14%, total phenols of 25.61 mg GAE/100 g, antioxidant activity of 73.68%, and caffeine content of 0.26%. The product had a dark brown color, crispy texture, and slightly bitter taste, with color, aroma, and texture preferred by the panelists. In conclusion, the addition of up to 10% cascara powder produced Cascara crispy with the best characteristics and has potential as a basis for the development of functional food products.
Co-Authors Dewi, Ni Putu Okta Diana Fitriyani, Lilalita Dian Ayu Hermayuli, Ida Ayu Agung Prapita Kenardi, Jason Patrick Magdalena Magdalena Mahayani, Ni Putu Diah Pradnyawangi, Ni Made Mutia Prameswari, Alizza Zahira Presilia, Yolanda Rafi Renaldy Tamalea Sastyari, Ni Made Elza Diah Sayi Hatiningsih Yosephine, Erline Evangeline