Ice cream is kind of semi solid food made by clotting ice cream or a mixture of milk, fat,
sugar and other food. The purpose of this research were knowed and study the comparison of
soybean extrct with skim milk nd carrot extract concentration on the characteristics of ice cream
nd the interaction effect of both. Research method done in twi stages, namely research.
Preliminari researchis to determine the selected stabilizer using organoleptic test. In the
preliminary experimental organoleptic tests have stages consisting of washing, cutting,
immersion, destruction, filtration, mixing, and strorage using freezers. While in the main
research to determine the ratio of soybean juice concentration using RAK method.
The main research stages consist of washing, cutting, soaking, crushing, filtering mixing
and storing using frezzer. The response measured in this research chemical response which
include fat content with soxhlet method and protein content with kjehdahl method, physical
response tested ie overrun and organoleptic response (hedonic test) to color, flavor, aroma,
texture.
The results of preliminary research to determine the type of stabilizer obtained CMC as
stabilizer best. The results of the main research shows that the main research shows that the
interaction between the comparison sari soy with skim milk and concentration of essence carrots
affect the color, taste, aroma, texture, overrun, fat and protein content ice cream. The results
showed that the selected ice cream product was the treatmentof a3b3 sample (the comparison of
soybean with 2:1 skim milk and 15% carrot extract concentration) because of organoleptic test
was the preferred sample of panelist with the activity of protein content 3,42%, fat content 3,11%
and overrun 82,53%.
Keywords : soy essence, milk of kim, carrot juice, ice cream
