QUALITY ANALYSIS OF MODIFIED ICE CREAM BASED ON SOY MILK WITH A MIXTURE OF SALAK FRUIT EXTRACT

Abstract

It is rare to find ice cream products using vegetable milk (soy milk) because they generally
use cow's milk. Salak fruit is a local food that has never been studied to be used as a
mixture of ice cream. However, salak fruit has the advantage that it contains nutrients that
are good for health. This study aims to determine the organoleptic quality of modified ice
cream products made from soy milk with a mixture of salak fruit extract. This type of
research is a true experiment with two treatments, namely formula 1: soy milk 1000 ml –
salak fruit 500 gr, formula 2: soy milk 500 ml – salak fruit 500 gr. The results of the
organoleptic quality analysis test in formula 1 obtained the highest results with a value of
73.3% in the taste category in the assessment criteria like very much. While the lowest
result with a value of 16.7% in the category of aroma criteria for liking. In formula 2, the
highest results obtained with a value of 83.3% in the aroma category are in the category of
liking ratings. While the lowest result with a value of 16.7% in the category of aroma,
texture in the criteria for the assessment of likes. Conclusion: In formula 1 and formula 2,
the result is p = 0.000, which means that there is a difference. Suggestion: It this also
necessary to do further research on the parameters to determine the quality of ice cream
such as : overrun and melting point ice cream