JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Vol. 9 No. 1 (2024): JITIPARI

Physical- Chemical Characteristics And Antioxidants Ice Cream From Combination of Goat Milk and Black Soy Milk: Karakteristik Fisik dan Kimia serta Antioksidan Es Krim Kombinasi Susu Kambing dan Susu Kedelai Hitam

Manurung, Nancy Eka Putri (Unknown)
Burhan, Abi (Unknown)
Hermialingga, Septi (Unknown)
Cahya, Gemala (Unknown)

Article Info

Publish Date
03 Mar 2024

Abstract

This research aims to determine the physical and chemical, and antioxidant qualities of the combination of goat milk and black soy milk. This method used x+y+z formulation by combining goat milk and black soy milk which were the main ingredients in making ice cream. Ice cream was measured for physical quality (melting point and overrun); chemical (total solids and fat content, free fatty acids); and antioxidant qualities. The results showed that giving black soy milk can lower the melting point of ice cream due to the resulting low overrun. This was also supported by an increase in total solid ice cream. The highest ice cream fat content was in the 75:25 combination, namely 4.87%. The longer the storage of ice cream, the higher the increase in free fatty acids and the lower the antioxidant activity of ice cream. The conclusion of this study was the best quality to make ice cream from the combination of goat milk ice cream and black soy milk 75:25.

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Journal Info
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Website

Abbrev

jtpr

Publisher

Universitas Slamet Riyadi

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

Description

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) is a scientific periodical publication issued by the Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta. This journal holds the results of food research and also reviews of journals / articles in the food and ...