PENGARUH MENTEGA DAN PATI SAGU (Metroxylon sp) TERHADAP MUTU ES KRIM SARI KEDELAI (Glycine max)

Ice cream is one of favorite food especially for children and adult. Ice cream is usually identical to cow's milk. Some people can not consume because of allergic to lactose content in cow's milk. One alternative to overcome the problem is by using soybean extract. Soybeans that have high protein content and no lactose contents that can be consumed by patients with lactase intolerance but the problem is low fat content resulting low stability when is processed into ice cream.This problem can be done by addition of butter and sago starch. Sago starch (Metrocxylon sp) has a high amylopectin content which serve as a thickening and stabilizer that is able to homogenize the ingredients and slow the melting process on the ice cream. This research was conducted with the aim to know the effect of addition of butter and sago starch to chemical, physical, and organoleptic properties of soybean ice cream.This research uses Randomized Group Design (RGD) with 2 factors and 3 repetitions. The first factor is the use of butter with a concentration of 4%, 6%, 8%. The second factor is the concentration of sago starch (2%, 4%, 6%). Studies indicate that soybean extract ice cream is obtained at an increase in butter 8% and sago 6%. Has 22.22% of fat, 1.25% of protein content, 2.01 ºBrix of TDS (total dissolved solids),9.23cP of viscosity, 22.64 minutes of sineresis point melting, 18.63% of overrun, and organoleptic score in color is 3.84 (yellow) 4.04 of taste score (quaty taste) 4.52 of aroma score (fragrance savory), 3.64 of texture score (soft and delight), 4.28 of preference score (which is quite acceptable