KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM NON-DAIRY AIR KELAPA HIJAU (Cocos nucifera Linn. Var. Viridis) DAN ALPUKAT MENTEGA (Persea americana Mill.) DENGAN VARIASI PENSTABIL

Sutiono, Michelie (2022) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK ES KRIM NON-DAIRY AIR KELAPA HIJAU (Cocos nucifera Linn. Var. Viridis) DAN ALPUKAT MENTEGA (Persea americana Mill.) DENGAN VARIASI PENSTABIL. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Non-dairy ice cream is ice cream that is made from plant-based ingredients with fat sources derived from non-dairy fats. Ice creams that are widely available in the market generally use animal product milk, which triggers lactose intolerance and milk allergy. In this study, vegan raw materials, such as green coconut water and avocado, which are rich in minerals, are made into puree and mixed with soy milk in the manufacture of non-dairy ice cream. The purpose of this study was to obtain ice cream with physical and organoleptic characteristics favored by the panelists, so that CMC and xanthan gum were used as stabilizers. Therefore, it is necessary to research the ratio and formulation used so that the ice cream meets SNI 01-3713-1995 and the category of "super premium". Best puree has an avocado-to-green coconut water ratio of 50:50. The best type of ice cream stabilizer is xanthan gum stabilizer, only because it has a short overrun and melting time and has an organoleptic value to the texture, which is included in the soft category. The non-dairy ice cream from this study has met the standards of SNI 01-3713-1995 when viewed from the fat content (13.41%), protein content (2.70%), and total dissolved solids (30.57%), and is included in ice cream with a super premium rating when viewed from the fat content, total dissolved solids, and overrun with a hedonic value of 5.41 (slightly like).

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