Karakteristik Sensori Es krim Nabati Berbahan Dasar Susu Kedelai dan Ubi Jalar Ungu (Ipomea Batatas L)

Abstrak. Es krim merupakan produk beku yang hasil campuran dari beberapa bahan baku seperti susu, gula, penstabil dan tambahan lainnya. Tujuan penelitian ini adalah untuk mengetahui karakteristik es nabati susu kedelai ubi jalar ungu terhadap penerimaan sensori. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial yaitu rasio terdiri 3 taraf S1 (50%:50%), S2 (60%:40%) S3 (70%:30%) (tiga) kombinasi perlakuan dengan 6 (enam) ulangan sehingga didapatkan 18 satuan percobaan. Analisis analisis organoleptik secara hedonik meliputi aroma, warna, tekstur, rasa, mouthfeel, keseluruhan oleh 25 panelis. Hasil terbaik berdasarkan sensori pada (50%:50%) skor aroma 3.61 (suka), warna 3.79 tekstur 3.28 (netral), rasa 3,80 mouthfeel 3,56 (suka) 3,58 (suka).Sensory Characteristis Of Vegetable Ice Cream Based On Soy Milk And Purple Sweet Potato (Ipomea batatas L)Abstract. cream is a frozen product which the result of mixture several raw materials such as milk, sugar, stabilizer and other additives. The purpose this study was to determine characteristics soy milk purple sweet potato vegetable ice on sensory reception. This used non-factorial Completely Randomized Design (CRD), namely ratio consisted levels, using (three) treatment combinations with (six) replications so that experimental units were obtained. research analysis hedonic organoleptic includes color, texture, taste, all by panelists. best results based acceptance in score (liked), color texture (neutral), taste 3.80 3.56 (likes) overall 3.58 (likes).