PENGARUH PENGGUNAAN BUAH NANGKA TERHADAP KUALITAS ES KRIM SUSU KEDELAI

Abstract

This research was motivated by the lack of utilization of soy milk in variety of foods
because it has a less favorable flavour, whereas soy milk has high nutritional content
and can be processed into variaty of foods, such as ice cream. The purpose of this
study was to analyze the effect of the used of jackfruit as much as 50 gr, 100 gr and
150 gr to the quality of color, aroma, texture and taste of soy milk ice cream. The
type of research was purely experimental with a completely randomized design
method. The data used were primary data sourced from 30 semi-trained panelists by
proposed the organoleptic test format. Analyze data used ANAVA, if Fcount > Ftable
then continued with Duncan test. The result of this research showed that there was a
significant influence from the used of jackfruit to the quality of soy milk ice cream,
and the used of fruit jackfruit as much as 150 gr has the best quality soy milk ice
cream, included: color (white-yellow), aroma (jackfruit),texture (smooth), texture
(not crystallized), taste (sweet) and taste (jackfruit).
Keywords: Soy Milk, Jackfruit Fruit, Ice Cream, Quality