PENGARUH PEMANIS TERHADAP FISIKOKIMIA DAN SENSORIS ES KRIM SARI KEDELAI JERUK MANIS (Citrus sinensis)

Abstract

Ice Cream is a type of frozen food as a result from the process of stirring and freezing a mixture of milk and other ingredients. Soy milk which is rich in protein can be an alternative subtitution for dairy milk in ice cream. Soy milk ice cream taste can be improved by adding sweeteners and fruit juice. Sweeteners are known to affect viscosity, texture, taste, and overrun of ice cream. The purpose of this study is to determine the effects of sweeteners on physical, chemical and sensory properties of soy milk ice cream with the addition of sweet orange juice. The experimental design used in the study was a Completely Randomized Design (CRD) with 1 treatment factor. In this study, 4 formulations of ice cream samples were produced using 12.5% sucrose, 8.3% sucrose + 4.16% fructose mixtures, 8.3% sucrose + 4.16% glucose mixtures, and stevia 1%. The physical, chemical and sensory properties analyzed were overrun, resistance, total dissolved solids, protein content, fat content, total calories, antioxidant activity, vitamin C content, and organoleptics. The results showed that the type of sweeteners used affected the physical and chemical properties of ice cream, but did not significantly affect the sensory properties. The best formulation is F1, orange soy milk ice cream with 8.3% sucrose + 4.16% fructose mixtures. F1 showed the highest overrun (41.15%) with the lower melting resistance for 664.33 s, and 46 o Brix of total dissolved solids. F1 resulted in high protein content (5.21%), quite low fat content (0.034%), high antioxidant activity (63.88%), vitamin C content (0.241%), and total calorie of 1929.37 kal/g. F1 had the best sensory acceptance among all treatments.