PENGGUNAAN RUMPUT LAUT SEBAGAI STABILIZER ES KRIM SUSU SARI KEDELAI

The used of seaweed as stabilizing agent on the soymilk-based ice cream. The purpose of this study is to investigate the chemical, physical and organoleptic characteristics of soymilk-based ice cream, in which seaweed is used as a stabilizing agent. The results of this study showed that soymilk-based ice cream with seaweed at the concen­tration of 0.5% have the highest fat and protein contents, viscosity, and the longest melt-down rate. Ice cream with the concentration of 0.4% had the highest solid level, while the concentration of 0.3% produced the highest overrun of ice cream. For the hedonic-quality parameter, ice cream with the concentration of 0.5% had the highest of aroma score and soft texture, while at the concentra­tion of 0.3% had the highest sweet flavor. For the hedonic parameter, ice cream with the con­cen­tra­tion of 0.4% had the highest aroma and sweet flavor preference. Tujuan penelitian ini adalah mengetahui sifat kimia, fisik, dan organoleptik es krim susu sari kedelai dengan rumput laut sebagai stabilizer. Hasil penelitian me­nunjukkan bahwa es krim susu sari kedelai dengan stabilizer rumput laut konsentrasi 0,5% memiliki kadar lemak tertinggi, kadar protein tertinggi, viskositas tertinggi, dan waktu meleleh paling lama. Es krim padatan tertinggi diperoleh dari stabilizer kon­sentrasi 0,4%. Overrun tertinggi terdapat pada es krim dengan stabilizer konsentrasi 0,3%. Hasil uji mutu hedonik, es krim dengan stabilizer konsentrasi 0,5% menghasil­kan aroma tertinggi dan tekstur paling lembut, sedangkan es krim dengan stabilizer 0,3% menghasilkan rasa termanis. Hasil uji hedonik, es krim dengan stabilizer kon­sen­trasi 0,4% memiliki nilai kesukaan aroma tertinggi dan kesukaan rasa tertinggi