| dc.description.abstract | This research was conducted to determine the effect of the addition of Virgin Coconut Oil (VCO) and percentage of Carboxy Methyl Cellulose (CMC) on the quality characteristics of soybean ice cream. The research was conducted at the Laboratory of Food Technology Study Program, Laboratory Central of Agricultural, Faculty of Agriculture, University of North Sumatra, Medan. This research used a completely randomized design method with 2 factors, namely the addition of VCO (V): (4%; 8%; 12%) and percentage of CMC (C): (0.3%; 0.6%; 0.9% ). The analyzed parameters were water content, fat content, protein content, crude fiber content, free fatty acid content, peroxide content, lauric acid content, total dissolved solids, ash content, overrun, melting time, organoleptic aroma, taste, texture, color, and general appearance.
The results of the study showed that the addition of Virgin Coconut Oil (VCO) had a highly significant effect on fat content, total dissolved solids, overrun, melting time, texture hedonic, while significantly different results were obtained for aroma hedonic. The percentage of Carboxy Methyl Cellulose (CMC) had a highly significant effect on water content, total dissolved solids, overrun, melting time, general acceptance hedonic, while significantly different results were obtained for fat content, taste hedonic, texture hedonic. The interaction of addition Virgin Coconut Oil (VCO) and the percentage of Carboxy Methyl Cellulose (CMC) had a highly significant effect on melting time, while significantly different results were obtained for total dissolved solids and overrun. The result of the research obtained V3C3 (addition of VCO 12% and percentage of CMC 0,9%) treatment as the soybean ice cream with the best quality characteristics. | en_US |
