Study of Formulation of Soybean (Glycine max L.) Milk and Purple Sweet Potato (Ipomoea batatas Poir) Crude Extract in The Making of Non-Dairy Ice Cream

Eva Mayasari, Megawati Meme, Suko Priyono

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.

Keywords


non-dairy ice cream; purple sweet potato; soybean milk

Full Text:

PDF

References


Al-Lawi, M. U. S. (2011). Kapasitas Antioksidan Dan Stabilitas Ekstrak Pigmen Antosianin Kulit Kacang Gedu Hitam (Cajanus cujan [Linn.] Millsp.) Dengan Variasi Pelarut. Skripsi. Solo: Fakultas Pertanian UNS.

Darma, G. S., Puspitasari, D., & Noerhartati, E. (2013). Pembuatan Es Krim Jagung Manis Kajian Jenis Zat Penstabil, Konsentrasi Non-Dairy Cream Serta Aspek Kelayakan Finansial. Reka Agroindustri, 1(1):45-55.

Failisnur, F. (2013). Karakteristik Es Krim Bengkuang Dengan Menggunakan Beberapa Jenis Susu. Jurnal Litbang Industri, 3(1):11-20. http://dx.doi.org/10.24960/jli.v3i1.623.11-20

Fatimah. (2013). Pemanfaatan Ubi Jalar Merah sebagai Bahan Tambahan dalam Pembuatan Es Krim Secara Tradisional dengan Penambahan CMC. Skripsi. Surakarta: Universitas Muhammadiyah Surakarta.

Handajani, S. (2008). Pengembangan Es Krim Ubi Jalar Dengan Substitusi Susu Kedelai sebagai Makanan Fungsional. Seminar Nasional Umbi dan Kacang-Kacangan. Surakarta: Universitas Sebelas Maret, 2008: 419-424.

Jumiati, J., Johan, V. S., & Yusmarini, Y. (2015). Studi Pembuatan Es Krim Berbasis Santan Kelapa Dan Bubur Ubi Jalar Ungu. JOM Faperta, 2 (2):1-12.

Liana, L., Ayu, D. F., & Rahmayuni. (2017). Pemanfaatan Susu Kedelai dan Ekstrak Umbi Bit dalam Pembuatan Es Krim. JOM Faperta, 4 (2): 1-10.

Martins, N., Roriz, C. L., Morales, P., Barros, L., & Ferreira, I. C. (2016). Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends in Food Science & Technology, 52, 1-15.

Oksilia, M. I., Syafutri, & Lidiasari, E. (2012). Karakteristik Es Krim Hasil Modifikasi Dengan Formulasi Bubur Timun Suri (Curcumis melo L.) dan Sari Kedelai. Jurnal Teknologi dan Industri Pangan, 23(1):17-22.

Oktavia, Y. A. (2019). Sifat Kimia Dan Daya Terima Es Krim Susu Kedelai Dengan Pewarna Bunga Belimbing Wuluh (Averrhoa bilimbi L.). Skripsi. Surakarta: Program Studi S1 Gizi Institut Teknologi Sains Dan Kesehatan PKU Muhammadiyah Surakarta.

Pamungkasari, D. (2008). Kajian Penggunaan Susu Kedelai Sebagai Subsitusi Susu Sapi Terhadap Es Krim Ubi Jalar (Ipomoea batatas). Skripsi. Surakarta: Fakultas Pertanian. Universitas Sebelas Maret.

Prihatin, N., Faizah, H., & Yusmarini. (2018). Pemanfaatan Susu Kedelai Sebagai Bahan Pensubstitusi Susu Sapi dalam Pembuatan Es Krim Labu Kuning. JOM Faperta, 5(2), 1–15.

Putri, D.N. (2020). Rancangan Penelitian Bidang Teknologi Pangan. Analisa Data Dengan SPSS dan Minitab. Malang: UMM Press.

Rachmawanti, A.D. & Handajani, S. (2011). Es Krim Ubi Jalar Ungu (Ipomea batatas): Tinjauan Sifat Sensoris, Fisik, Kimia, Dan Aktivitas Antioksidannya. Jurnal Teknologi Hasil Pertanian, IV(2): 94-103.

Setiawan, H. (2009). Kajian Pembuatan Es Puter Ubi Jalar Ungu (Ipomea batatas L.) dan Analisis Finansialnya. Skripsi. Fakultas Pertanian. Bogor: Institut Pertanian Bogor.

Setyaningsih, D., Apriyanto, A., & Sari, M. P. (2010). Analisis Sensori Untuk Industri Pangan dan Agro. Bogor: PB Press.

Simanungkalit, H., Indriyani, & Ulyarti. (2016). Kajian Pembuatan Es Krim Dengan Penambahan Kacang Merah (Phaseolus vulgaris L). Jurnal Penelitian Universitas Jambi Seri Sains, 18(1):20-26.

Sudarmadji, S., B. Haryono, & Suhardi. (1997). Prosedur Analisa Untuk Bahan Makanan dan Pertanian. Yogyakarta: Liberty.

Susilawati, Nuriny, F., & Nugraha., A.W. (2014). Pengaruh Penambahan Ubi Jalar Ungu Terhadap Sifat Organolaptik Es Krim Susu Kambing Peranakan Etawa. Jurnal Teknologi dan Industri Pertanian. 19(3): 243-256. http://dx.doi.org/10.23960/jtihp.v19i3.243%20-%20256

Wijaya, H., Slay, A., & Abdullah, N. (2021). Ice cream products made from processed purple sweet potatoes: a product organoleptic study. In IOP Conference Series: Earth and Environmental Science (Vol. 807, No. 4, p. 042074). IOP Publishing. doi:10.1088/1755-1315/807/4/042074




DOI: https://doi.org/10.26877/ijatf.v3i1.9246

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.