Pengaruh Proporsi Air Pada Pembuatan Susu Kedelai DanKonsentrasi Na-Cmc Terhadap Karakteristik Es KrimKedelai

In this research, there will be an making of ice cream made from soy milk. Soymilk used is divided into several proportions of water in its making, the use of different proportions of water in making soymilk caused carboxy methyl cellulose (CMC) a decrease in the physical quality of ice cream such as total solids, melting speed, overrun, texture, and softness, therefore CMC was added in this study. to overcome this, which is expected to provide good physical properties in soy ice cream products. This study aims to determine the best combination of treatment between the proportion of water used in making soy milk and Na-CMC for making soy ice cream. This study used a completely randomized design with 2 factors, with 9 formulations. Factor I is the proportion of water used in making soy milk, namely: 1: 3; 1: 6; 1: 9 and Factor II are Na-CMC 0.3; 0.4; 0.5 The best treatment results are soy ice cream with the proportion of water in making soy milk 1: 6 with the addition of 0.4% Na-CMC is the best treatment with 2.12% fat content, 3.22% protein content, total dissolved solids 24.33 % Brix, viscosity 774.25mPas, overrun 70.50%, melting speed 16.66 minutes, emulsion stability 10.19% and organoleptic color test 3.40 (ordinary-like), organoleptic aroma test 3.36 (ordinary-like) , taste organoleptic test 2.84 (dislike), texture organoleptic test 3.28 (ordinary-like).