Asriyadi Harris (G 61105022) The Influence of Substitutions Sweet Potato (Ipomea batatas) With Skim Milk on Ice Cream

Preparation. Supervisor by Abu BakarTawali and JalilGenisa.

ABSTRACT

Ice cream is a frozen food product that is prepared by combination of agitation and gelatin process in materials mixtures that consist of milk and dairy products, sweetener, stabilizer, and emulsion materials. Ice cream making with adding several type of substitution materials to sweet potato flour, sweet potato essence, and dextrin. This is one kind of new innovation type in food processing. The objectives of this research were to know the method of ice cream preparation from sweet potato flour, sweet potato essence, dextrin, and to know the best comparison between milk skim and sweet potato flour, sweet potato essence, dextrin. Observation parameter include overrun value, viscosity, or melting velocity, and sensory test by using hedonic method for color, flavor, texture, and taste. The result showed that the treatment of 25%:75% substitution materials, sweet potato flour had the highest overrun value, which was 48.86% whereas the lowest overrun value found in the treatment of 75%:25% substitution materials dextrin, which was 7.30%. Treatment 75%:25% substitution materials dextrin had the highest viscosity value which was 2559.5 cp and the lowest was treatment 25%:75% substitution materials sweet potato flour (783.9 cp). The treatment of 0%:100% substitution materials sweet potato flour had the highest melting velocity (320.05 minute), and the lowest value found in the treatment of 75%:25% substitution materials dextrin (62.5 minute). According to sensory test, substitution materials the best result came from substitution materials dextrin followed by sweet potato essence and sweet potato flour. Keyword: ice cream, sweet potato substitution.