Pengaruh Penambahan Gum Biji Chia (Salvia Hispanica L.) dan Whipping Cream Terhadap Mutu Es Krim Kedelai

Abstract

This research was aimed to determine the effect of chia seed gum and whipping cream addition on the characteristics of soy ice cream. This research was conducted at the Food Chemistry Analysis Laboratory and Food Technology Laboratory of the Food Technology Study Program, Faculty of Agriculture and the Medicinal Chemistry Laboratory, Faculty of Pharmacy, University of North Sumatra. This research used a factorial completely randomized design with two factors, first was the addition of chia seed gum (0%, 4%, 8% and 12%) and second was the addition of whipping cream (0%, 10%, 20%, and 30%). The parameters analyzed were protein content, dietary fiber content, fat content, total soluble solids, viscosity, overrun, melting time, color value (ohue), organoleptic values of color, aroma, taste, texture and general acceptance. The results showed that the addition of chia seed gum had a highly significant effect on protein content, fat content, total soluble solids, viscosity, melting time, overrun, color value, and organoleptic of texture. The addition of whipping cream had a highly significant effect on protein content, fat content, total soluble solids, viscosity, melting time, overrun, color value, organoleptic of color, organoleptic of aroma, organoleptic of taste, and organoleptic of texture. The interaction between the two factors gave a highly significant effect on fat content, total soluble solids, viscosity, melting time, overrun, and color value, and produced a highly significant effect on protein content, organoleptic of color, organoleptic of aroma, organoleptic of taste, organoleptic of texture, and organoleptic of general acceptance. Soy ice cream with the best treatment for dietary fiber analysis was soy ice cream with the addition of 12% chia seed gum and the addition of 30% whipping cream (40,7839%).