KUALITAS ES KRIM YANG DIBERI BERBAGAI BAHAN PENSTABIL NABATI KACANG MERAH, JAGUNG KUNING DAN KENTANG

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This research is Quality of Ice cream That Is Covered By Various Plant Stabilizer, Red
Bean, Yellow Corn And Potatoes has been conducted at Applied Laboratory of
Agricultural faculty. The research type is experiment, method of this research using a
completely randomized design with six treatment that using Various Plant Stabilizer,
Red Bean, Yellow Corn And Potatoes and mix of 50% red bean with 50% potatoes,
50% yellow corn with 50% potatoes and 50% red bean with 50% yellow corn as much
four times replication. Data in use are primer data obtained get from 20 panelists which
give the answers from questionnaire (format organoleptic test). Overrrun and melting
point analyzed byanalysis variance (ANAVA). If diferent continued with
DuncanMultirange test. The results of research showing there are significant between
various palnt stabilizer. Ice cream quality from potatoes stabilizer refer higher quality
than yelow corn and red bean or combination of them to overrun and melting point.
Combination of various stabilizer can be raise the overrun and melting point. Plant
stabilizer unsignificantly to flavour and color, but significantly to texture and taste of ice
cream.