PENGARUH KOMBINASI SANTAN DAN GULA KELAPA TERHADAP KUALITAS ES KRIM SUSU KEDELAI
Abstract
It was found that combinaton of coconut milk and coconut sugar proportion affected and quality parameters. The combination of 9% coconut milk and 25% coconut sugar resulted in the best soybean milk ice cream. The chemical composition of this ice cream : fat 3.00%, protein 3.88%, total sugar 15.30% and total solid 24.42%. This ice cream had 50.36% of overrun and 0.2548 g/min of delatation rate and were prefered by the consumer panelist.
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PDFDOI: https://doi.org/10.33508/jtpg.v4i1%20&%202.2380