<![CDATA[The aimed of this study was to determine the effect of okra fruit gel concentration on the quality of cow's and soybean milk mixed ice cream. The method used on this research is an experiment in laboratories with single factor Randomized Complete Block Design (RCBD) which is the concentration of okra fruit gel with six treatments and three repetitions. The treatments used for testing were 0%, 1%, 2%, 3%, 4% and 5%. The observed parameters were the chemical properties (water content, ash content and crude fiber content), physical properties (overrun and resistance) as well as the organoleptic properties (color, aroma, taste, and texture) which were tested using descriptive and affective methods. The data were analyzed using co-Stat software with 5% significance level, the treatments that were significantly and different was then analyzed using Honestly Significant Difference (HSD) test. The research showed that the addition of okra fruit gel gives a significant effect on water content, ash content, crude fiber content, overrun, resistance and descriptive methods (color and texture), but gave no significant effect on the descriptive method (aroma and taste) and the affective methods (color, aroma, texture, taste). The addition 1% okra fruit gel gave the best result with 63.5675% water content, ash content of 1.1518%, 0.4368% crude fiber content, overrun 56.23%, with resistance for 60 minutes 87 seconds, the texture was rather soft and acceptable according to the panelists. Keywords: okra fruit gel, chemical quality, physical quality, organoleptic. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gel buah okra terhadap mutu es krim campuran susu sapi dan susu kedelai. Metode penelitian yang digunakan adalah percobaan di labolatorium dengan Rancangan Acak Kelompok (RAK) faktor tunggal yaitu konsentrasi gel buah okra dengan 6 perlakuan dan 3 ulangan. Perlakuan yang dicobakan adalah 0%, 1%, 2%, 3%, 4% dan 5%. Parameter yang diamati adalah sifat kimia (kadar air, kadar abu dan kadar serat kasar), sifat fisik (overrun dan resistensi) serta sifat organoleptik (warna, aroma, rasa dan tekstur) yang diuji dengan menggunakan metode deskriptif dan metode afektif. Data dianalisis menggunakan software Co-Stat pada taraf nyata 5% dan apabila terdapat beda nyata maka diuji lanjut dengan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan gel buah okra memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar serat kasar, overrun, resistensi dan metode deskriptif (warna dan tekstur) namun tidak memberi pengaruh nyata terhadap metode deskriptif (aroma dan rasa) dan metode afektif (warna, aroma, tekstur, rasa). Perlakuan penambahan gel buah okra 1% direkomendasikan sebagai perlakuan terbaik dengan kadar air 63,5675%, kadar abu 1,1518%, kadar serat kasar 0,4368%, overrun 56,23%, resistensi selama 60 menit 87 detik, tekstur agak lembut dan rasa yang disukai panelis. Kata kunci: gel buah okra, mutu kimia, mutu fisik, organoleptik.]]>
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