Use of Soy Milk as a Substitution of Cow’s Milk in Coconut (Cococs Nucifera L.) Ice Cream Processing

Authors

  • Chrisel Elgreit Bororing student
  • Yoakhim Y. E. Oessoe Sam Ratulangi University
  • Maya M. Ludong Sam Ratulangi University

DOI:

https://doi.org/10.35791/jteta.v14i2.50302

Keywords:

Ice Cream, Cow’s Millk, Soy Milk, Coconut

Abstract

The purpose of this study was to analyze the effect of soy milk substitution on protein content, melting power and the level of consumer preference for coconut ice cream. This research was conducted experimentally using RAL (completely randomized design), with 5 treatments. The formulation of cow's milk and soy milk consisted of A (100%: 0%), B (75%: 25), C (50%: 50%), D (25%: 75%), E (0%: 100%) in 3 replications. The data obtained were analyzed using the analysis of variance method or ANOVA (Analysis of Variant).

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Published

2024-02-29 — Updated on 2024-02-29

Versions

Issue

Vol. 14 No. 2 (2023): Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Section

Artikel

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Copyright (c) 2024 Chrisel Elgreit Bororing, Yoakhim Y. E. Oessoe, Maya M. Ludong

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This work is licensed under a Creative Commons Attribution 4.0 International License.