ANALISIS SIFAT FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM SARI KEDELAI (Glycine max L. Merr) DENGAN PENAMBAHAN TEPUNG UMBI PORANG (Amorphophallus oncophyllus)

The protein and fat content in soy milk is almost the same as the protein and fat content in cow’s milk, which is around 3.5% and 2.5%, 41 kcal calories, 5% carbohydrates and vitamins (A, B, and C). the nutritional content is almost the same, soy milk can replace cow’s milk as a raw material for ice cream. Ice cream is a food product that can be enjoyed by all people. The process of making ice cream made from vegetable milk has a less soft texture so that it is necessary to add a stabilizer. Porang flour can be used as a natural stabilizer because it contains high glucomannan. The replacement of the main raw material for ice cream from cow’s milk into soy milk rith the use of porang flour as a stabilizer is able to provide innovative ice cream that can be consumed by people with allergies to cow’s milk and is able to produce ice cream that has high protein nutritional value but with low fat content. The purpose of this study was to determine the effect of adding soy milk and porang flour and to the interaction between soy milk and porang flour in ice cream. This study was conducted with 2 treatments using a factorial Randomized Complete Block Design (RCBD) with factor 1addition of soy milk (30%, 35%, and 40%) and factor 2 addition of porang flour (0,2%, 0,4%, and 0,4%). Was applied repeated 3 times. Each data obtained was processed using analysis of variance (ANOVA) at <0.05. If there was an influence between treatments (p