The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder
Abstract
Background: Plant-based ice cream made from soy milk has the potential to serve as a lactose-free functional food alternative; however, it often exhibits limitations in texture and sensory acceptance. The addition of whipped cream is expected to improve the physical and sensory characteristics of plant-based ice cream products. Purpose: This study aimed to evaluate the effect of different ratios of soybean milk to whipping cream on the physical and sensory characteristics of carrot and soybean milk ice cream and to determine the best formulation. Method: The research was conducted from may to July 2025 at the food processing laboratory, Faculty of Agricultural Technology, Udayana University. A Completely Randomized Design (CRD) was used with four treatments:P0 (100% Soybean milk:0% whipping cream), P1 (90%:10%), P2 (70%:30%) and P3 (50%:50%), each replicated three times. Observed variables included overrun, melting time, and sensory attributes such as aroma, texture, color, sweetness, mouthfeel, carrot flavor, soybean flavor, and overall acceptance, evaluated using scoring and hedonic tests by 30 semi-trained panelists. Result: Results showed that the soybean milk and whipping cream ratio significantly affected overrun, melting time, color, texture, mouthfeel, and overall acceptance. The highest overrun was obtained in P3(50.10%), while P0 recorded the lowest (14.41%). The melting time increased with higher whipping cream proportions, from 14.17 minutes in P0 to 110.81 minutes in P3. Sensory evaluation revealed significant differences in color, texture, mouthfeel, and overall acceptance, but no significant differences in aroma, sweetness, carrot flavor, and soybean flavor. Principal Component Analysis (PCA) indicated that P2 (70% soybean milk:30% whipping cream) produced the most preferred ice cream, characterized by a soft texture, creamy mouthfeel and the highest acceptance score. These findings suggest that optimizing the ratio of soybean milk and whipping cream can improve the quality and sensory properties of plant-based ice cream.
References
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Liu, X., Sala, G., & Scholten, E. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160(July), 111709. https://doi.org/10.1016/j.foodres.2022.111709
Masyhura.M.D, Nusa Iqbal Mhd, & Prasetya Dicky. (2018). Aplikasi Ekstrak Kulit Buah Naga Merah ( Hylocereus polyrhizus ) Pada Pembuatan Susu Kedelai ( Hylocereus polyrhizus ) Application Of The Rind Extract Of Hylocereus polyrhizus On Making Soybean Milk. Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 5–13. DOI: https://doi.org/10.30596/agrintech.v2i1.2544
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Nuryadi, A. M., Silaban, D. P., Manurung, S., & dan Apriyani, S. W. (2019). Pemanfaatan Buah Matoa Sebagai Cita Rasa Es Krim Yang Baru (POMETIA PINNATA FROST.). Jurnal Penelitian Teknologi Industri, 11(2), 55–62.
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Rajarajan, G. (2019). Development of Carotene Enriched Functional Ice Cream. International Journal of Livestock Research, 9(0), 1. https://doi.org/10.5455/ijlr.20180711110826
Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E., & Roberts, R. F. (2017). Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Journal of Dairy Science, 100(7), 5217–5227. https://doi.org/10.3168/jds.2016-12379
Shin, J. A., Hong, Y. J., & Lee, K. T. (2021). Development and physicochemical properties of low saturation alternative fat for whipping cream. Molecules, 26(15). https://doi.org/10.3390/molecules26154586
Shoheh, A., Sampurno, A., & Fitriana, I. (2019). Variasi Taraf Penggunaan Whipping Cream Pada Pembuatan Es Krim Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Sifat Fisik, Kimia, Dan Organoleptik Variations in the Level of Use of Whipping Cream in Making Purple Sweet Potato Ice Cream (Ipomea batatas L.) O. Universitas Semarang, 50, 1–8. https://repository.usm.ac.id/files/journalmhs/D.111.14.0010-20190305102329.pdf
SNI 01-3713-1995. Standar Nasional Indonesia (SNI). Es Krim. Badan Standardisasi Nasional. Jakarta.
Sobari, P., Khairiah, K., & Kiptiyah, S. (2023). The Effect of Adding Barley Flour (Setaria italica L.) on Sago Cookies Products (Metroxylon Sp.) as an Innovation in Local Food Products. Indonesian Journal Of Food Technology, 2(2), 165-182. doi:10.20884/1.ijft.2023.2.2.10017
Trivana, L., & Wungkana, J. (2019). Substitusi Lemak Susu dengan Virgin Coconut Oil terhadap Mutu Es Krim. Buletin Palma, 20(2), 101–109.
Wang, Y., Evangelista, R., Scaboo, A., Gruen, I., Bancroft, M., & Vardhanabhuti, B. (2023). Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil. Journal of Food Science, 88(6), 2629-2641.https://doi.org/10.1111/1750-3841.16587
Wang, Y., Yuan, D., Li, Y., Li, M., Wang, Y., Li, Y., & Zhang, L. (2019). Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. International Dairy Journal, 97, 149–157. https://doi.org/10.1016/j.idairyj.2019.05.008
Wangsaputri, G. T., Putra, I. G. A. M., Putri, M. R. M., & Sutisna, A. R. (2024). Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food. Journal of Functional Food and Nutraceutical, 6(1), 8. https://doi.org/10.33555/jffn.v6i1.161
Warren, M. M., & Hartel, R. W. (2018). Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties. Journal of Food Science, 83(3), 639–647. https://doi.org/10.1111/1750-3841.13983
Winara, Z., Fitria, M., Sulaeman, A., & Gumilar, M. (2023). Es Krim Labu Kuning Dan Pisang Kepok Sebagai Alternatif Jajanan Sehat Untuk Anak Sd. Jurnal Inovasi Bahan Lokal Dan Pemberdayaan Masyarakat, 2(1), 47–56. https://doi.org/10.34011/jibpm.v2i1.1297
Anasari, R., Nur, B. M., & Noviasari, S. (2022). Karakteristik Sensori Es krim Nabati Berbahan Dasar Susu Kedelai dan Ubi Jalar Ungu (Ipomea Batatas L). Jurnal Ilmiah Mahasiswa Pertanian, 7(2), 401–409. https://doi.org/10.17969/jimfp.v7i2.20143
Aritonang, S. N., Roza, E., & Rossi, E. (2019). The effect of whippy cream adding on the quality of frozen soyghurt as symbiotic ice cream. IOP Conference Series: Earth and Environmental Science, 287(1). https://doi.org/10.1088/1755-1315/287/1/012029
Aulia, S., Rizqiati, H., & Nurwantoro. (2019). Pengaruh Substitusi Kefir Terhadap Sifat Fisik, Khamir Dan Hedonik Es Krim. Jurnal Teknologi Pangan, 3(2), 192–198.
Azkanni’am, M., Hastuti, A. D., Mufidah, N., & Retnaningsih, D. (2022). Implementasi Pembuatan Dan Pemasaran Produk Hic (Healthy Ice Cream) Berbasis Sayur Dari Wortel Di Semarang Barat. Community Development Journal : Jurnal Pengabdian Masyarakat, 3(2), 425–431. https://doi.org/10.31004/cdj.v3i2.3816
Bororing, C. E., Oessoe, Y. Y. E., & Ludong, M. M. (2024). Penggunaan Susu Kedelai Sebagai Substitusi Susu Sapi Pada Pengolahan Es Krim Kelapa ( Cocos nucifera L .). Jurnal Teknologi Pertanian (Agricultural Technology Journal, 14(2), 136–141. https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/50302
Budiman, S., & Mela, E. (2025). Strategy for Achieving Production Target in Bakery Sejahtera Using the Fishbone Diagram. Indonesian Journal Of Food Technology, 4(1), 98-114. doi:10.20884/1.ijft.2025.4.1.15007
Chandra, R., Herawati, N., & Zalfiatri, Y. (2017). Pemanfaatan Susu Full Cream Dan Minyak Sawit Merah Dalam Pembuatan Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.). JOM Faperta UR, 4(1), 3–7.
Chang, W., Li, K., Qi, X., & Meng, Z. (2025). Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review. Food Chemistry, 144015.https://doi.org/10.1016/j.foodchem.2025.144015
Chodijah, Netti Herawati, & Akhyar Ali. (2019). Pemanfaatan Wortel (Daucus Carota L.) dalam Pembuatan Eskrim Dengan Penambahan Jeruk Kasturi(Citrus Microcarpa B.). Universitas Riau, 18(1), 25–38.
Dabo, K. F., Chèné, C., Fameau, A. L., & Karoui, R. (2024). Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry. Molecules, 29(24). https://doi.org/10.3390/molecules29245933
Febiana, A. (2019). Pengaruh Konsentrasi Whipped Cream Terhadap Sifat Fisik Dan Sensoris Es Krim Kedelai Hitam.
Gorman, M., Moss, R., & McSweeney, M. B. (2023). Sensory perception of ice cream and plant-based alternatives evaluated blinded and with ingredient lists. Food and Humanity, 1, 1267-1273. https://doi.org/10.1016/j.foohum.2023.09.028
Hartanti, D. Y., & Sutrawati, M. (2021). Upaya Pemberdayaan Masyarakat Melalui Produksi Dan Pemasaran Susu Kedelai. Tribute : Journal Of Community Services, 2(2), 71–77. https://doi.org/https://doi.org/10.33369/tribute.2.2.71-77
Iznilillah, W. (2021). Perbandingan Overrun, Daya Leleh, dan Protein Berbagai Es Krim. Jurnal Ilmiah Pangan Halal , 3(1), 34–43.
Kamel, D. G., Hammam, A. R. A., Nagm El-diin, M. A. H., Awasti, N., & Abdel-Rahman, A. M. (2023). Nutritional, antioxidant, and antimicrobial assessment of carrot powder and its application as a functional ingredient in probiotic soft cheese. Journal of Dairy Science, 106(3), 1672–1686. https://doi.org/10.3168/jds.2022-22090
Khomsatin, S., & Ayu Chintya, S. (2025). Sifat Fisikokimia Dan Organoleptik Susu Kedelai Dengan Penambahan Tepung Tulang Rawan Ayam Pedaging. Jurnal Crystal : Publikasi Penelitian Kimia Dan Terapannya, 7(1), 100–107. https://doi.org/10.36526/jc.v7i1.4988
Liana, Ayu Dewi, F., & Rahmayuni. (2017). Pemanfaatan Susu Kedelai Dan Ekstrak Umbi Bit Dalam Pembuatan Es Krim. Journal Jom Faperta, 4(2), 1–10.
Liu, X., Sala, G., & Scholten, E. (2022). Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160(July), 111709. https://doi.org/10.1016/j.foodres.2022.111709
Masyhura.M.D, Nusa Iqbal Mhd, & Prasetya Dicky. (2018). Aplikasi Ekstrak Kulit Buah Naga Merah ( Hylocereus polyrhizus ) Pada Pembuatan Susu Kedelai ( Hylocereus polyrhizus ) Application Of The Rind Extract Of Hylocereus polyrhizus On Making Soybean Milk. Jurnal Teknologi Pangan Dan Hasil Pertanian, 2(1), 5–13. DOI: https://doi.org/10.30596/agrintech.v2i1.2544
Najah, S., Lubis, Y. M., & Noviasari, S. (2023). Karakteristik Es Krim Berbahan Dasar Susu Kedelai dan Uwi Ungu (Discorea alata L.) dengan Penambahan Karagenan. Prosiding Seminar Nasional Penelitian dan Pengabdian.
Nugroho, Y. A., & Kusnadi, J. (2015). Aplikasi Kulit Manggis (Garcinia Mangostana L.) Sebagai Sumber Antioksidan Pada Es Krim. Jurnal Pangan Dan Agroindustri, 3(4), 1263–1271.
Nuryadi, A. M., Silaban, D. P., Manurung, S., & dan Apriyani, S. W. (2019). Pemanfaatan Buah Matoa Sebagai Cita Rasa Es Krim Yang Baru (POMETIA PINNATA FROST.). Jurnal Penelitian Teknologi Industri, 11(2), 55–62.
Panjaitan, R. G. P., Septiani, U. R., Rahmah, A., Lorensa, S. M., Mandasari, J., Tumiang, K. I., Setiyawati, N., Yenni, Y., Reza, M., & Nurhuda, N. (2024). Workshop on Making Coconut Milk Ice Cream as a Business Opportunity for PKK Women in Sungai Itik Village. International Journal of Public Devotion, 7(1), 21–29.
Parera, N. T., Bintoro, V. P., & Rizqiati, H. (2018). Sifat Fisik dan Organoleptik Gelato Susu Kambing Dengan Campuran Kayu Manis (Cinnamomum burmanii). Jurnal Teknologi Pangan, 2(1), 40–45.
Rajarajan, G. (2019). Development of Carotene Enriched Functional Ice Cream. International Journal of Livestock Research, 9(0), 1. https://doi.org/10.5455/ijlr.20180711110826
Rolon, M. L., Bakke, A. J., Coupland, J. N., Hayes, J. E., & Roberts, R. F. (2017). Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream. Journal of Dairy Science, 100(7), 5217–5227. https://doi.org/10.3168/jds.2016-12379
Shin, J. A., Hong, Y. J., & Lee, K. T. (2021). Development and physicochemical properties of low saturation alternative fat for whipping cream. Molecules, 26(15). https://doi.org/10.3390/molecules26154586
Shoheh, A., Sampurno, A., & Fitriana, I. (2019). Variasi Taraf Penggunaan Whipping Cream Pada Pembuatan Es Krim Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Sifat Fisik, Kimia, Dan Organoleptik Variations in the Level of Use of Whipping Cream in Making Purple Sweet Potato Ice Cream (Ipomea batatas L.) O. Universitas Semarang, 50, 1–8. https://repository.usm.ac.id/files/journalmhs/D.111.14.0010-20190305102329.pdf
SNI 01-3713-1995. Standar Nasional Indonesia (SNI). Es Krim. Badan Standardisasi Nasional. Jakarta.
Sobari, P., Khairiah, K., & Kiptiyah, S. (2023). The Effect of Adding Barley Flour (Setaria italica L.) on Sago Cookies Products (Metroxylon Sp.) as an Innovation in Local Food Products. Indonesian Journal Of Food Technology, 2(2), 165-182. doi:10.20884/1.ijft.2023.2.2.10017
Trivana, L., & Wungkana, J. (2019). Substitusi Lemak Susu dengan Virgin Coconut Oil terhadap Mutu Es Krim. Buletin Palma, 20(2), 101–109.
Wang, Y., Evangelista, R., Scaboo, A., Gruen, I., Bancroft, M., & Vardhanabhuti, B. (2023). Physical and sensory properties of soy‐based ice cream formulated with cold‐pressed high oleic low linolenic soybean oil. Journal of Food Science, 88(6), 2629-2641.https://doi.org/10.1111/1750-3841.16587
Wang, Y., Yuan, D., Li, Y., Li, M., Wang, Y., Li, Y., & Zhang, L. (2019). Thermodynamic and whipping properties of milk fat in whipped cream: A study based on DSC and TD-NMR. International Dairy Journal, 97, 149–157. https://doi.org/10.1016/j.idairyj.2019.05.008
Wangsaputri, G. T., Putra, I. G. A. M., Putri, M. R. M., & Sutisna, A. R. (2024). Characteristics of Ice Cream Innovation Based On Soy Whey and Dragon Fruit Peel Puree and Its Potential as a Functional Food. Journal of Functional Food and Nutraceutical, 6(1), 8. https://doi.org/10.33555/jffn.v6i1.161
Warren, M. M., & Hartel, R. W. (2018). Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties. Journal of Food Science, 83(3), 639–647. https://doi.org/10.1111/1750-3841.13983
Winara, Z., Fitria, M., Sulaeman, A., & Gumilar, M. (2023). Es Krim Labu Kuning Dan Pisang Kepok Sebagai Alternatif Jajanan Sehat Untuk Anak Sd. Jurnal Inovasi Bahan Lokal Dan Pemberdayaan Masyarakat, 2(1), 47–56. https://doi.org/10.34011/jibpm.v2i1.1297
Published
2025-12-18
How to Cite
PRESILIA, Yolanda et al.
The The Effect of The Ratio of Soy Milk to Whipping Cream on The Physical and Sensory Characteristics of Soy Milk Ice Cream Carrot Powder.
Indonesian Journal of Food Technology, [S.l.], v. 4, n. 2, p. 157-172, dec. 2025.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/17893>. Date accessed: 18 dec. 2025.
doi: https://doi.org/10.20884/1.ijft.2025.4.2.17893.
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Articles
