SOYMILK ICE CREAM PROCESSING TECHNOLOGY FROM KABA, ARGOMULYO AND WILIS VARIETIES OF SOYBEAN WITH PURPLE SWEET POTATO SUBSTITUTION

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1 P r o c e e d i n g I n t e r n a t i o n a l C o n f e r e n c e, , *, * * - * * The 4 th Green Technology Faculty of Science and Technology Islamic of University State Maulana Malik Ibrahim Malang SOYMILK ICE CREAM PROCESSING TECHNOLOGY FROM KABA, ARGOMULYO AND WILIS VARIETIES OF SOYBEAN WITH PURPLE SWEET POTATO SUBSTITUTION Aniswatul Khamidah and Nurul Istiqomah East Java Assessment Institute for Agricultural Technology Jl. Raya Karangploso Km. 4 Malang aniswatul.bptp@gmail.com ABSTRACT The most certain groups avoid ice cream because it`s high in fat. Soymilk ice creams as an alternative to overcome the problems due to the low fat of soymilk. Purple sweet potato contains high anthocyanins and fiber, so soymilk ice cream with purple sweet potato can be a healthy alternative. This research aimed to determine the effect of soybean varieties with different levels of dilution (to make soymilk) as a raw material in ice cream processing towards the physical, chemical and panelist preference level. Observed characteristics are physical properties (melting speed), chemical properties (protein, fat, anthocyanins). Acceptance level panelists using organoleptic test (hedonic) includes colour, aroma, texture, taste, melting speed, ice crystals and general preference level. This research uses a randomized complete block design (3 replications) with two factors, the first factor is Kaba, Argomulyo and Wilis soybean varieties, second is the dilution rate of soybean : water (1:10; 1:13; 1:16). All of treatment are substituted with purple sweet potato. The data obtained were analyzed by ANOVA followed by DMRT at 0.05% level. Agronomic analysis results showed that the highest yields of soybean contained at Kaba varieties (2.4 ton/ha), then Wilis (2.3 ton/ha) and Argomulyo (2.1 ton/ha). Through the analysis of physical, fastest dilution rate found in ice cream with Argomulyo and Wilis soybean varieties with the highest level of dilution (1:16). The chemical analysis of the soymilk ice cream showed that a wide range of soybean varieties and levels of dilution in the soymilk processing, didn`t show significant differences on levels of protein, fat and anthocyanin. While on the organoleptic test, showed that a wide range of varieties and levels of dilution in the soymilk processing, showed significant differences for organoleptic parameters. The most preferred ice cream is ice cream with Kaba varieties and dilution level:hot water (1:16). Keywords : varieties, ice cream, soymilk, dilution rate 247

2 Aniswatul Khamidah et al. * (2013) **-** INTRODUCTION Soybean is one of the major food commodity after rice and maize. This commodity has a variety of uses, primarily as a raw material and a protein-rich foods as a source of vegetable protein, fat, minerals, and vitamins. Soybean consumption continues to increase along with the increase of population, so most have to be imported because domestic production is insufficient (BPS, 2006). To meet the needs of soybean, we need to increase domestic production through the use of high yielding varieties of high yielding potential (Balitkabi, 2008). New varieties of soybeans include Kaba, Argomulyo, and Wilis with an average yield potential of more than 2 t / ha. Soybean is commonly used as a raw material for the manufacture of tofu, tempeh, soy sauce, and soy milk (Nazar et al. 2008). Soy contains essential fatty acids Omega - 3, amino acids, phytoestrogens, protein, minerals and vitamins. One of the soybean processed is soymilk that its amino acid composition similar to cow's milk (Widowati, S. 2007). Soymilk contains no lactose, protein does not cause allergies, low-fat, cholesterol -free, can be further processed into ice cream, yogurt and mayonnaise (Astawan 2004). Ice cream is a frozen product that very popular, it's just that some people avoid to eat ice cream because ice cream has a high fat content that it interferes with his diet program. Processing soya ice cream can be used as an alternative to overcome this problem. Ice cream soymilk substituted with purple sweet potatoes contain high fiber and anthocyanins but low of fat so that as an alternative healthy food choices appropriate for the diet. Ice cream is one of the frozen food products made by freezing a mixture of dairy products, sugar, stabilizers, emulsifiers and other ingredients that have been pasteurized and homogenized to obtain a uniform consistency (Arbuckle, 1986 in Syahputra, 2009). With soymilk processing into ice cream then the level of soya consumption will increase because there are some certain people who do not like soymilk caused a distinctive flavor and aroma in soymilk (beany flavor). Beany flavor in soy milk caused by the activity of lipoxygenase enzymes or Lipoksidase contained in soy beans. The enzyme produces ethyl vinyl ketone which causes an unpleasant taste and odor. Immersion in water treatment, the release of the skin, heating at a temperature of 80 0 C for minutes, giving the sugar, adding flavor can reduce the unpleasant odor (Astawan, 2004). In individuals with lactose intolerance (allergy to lactose) or for those who do not like dairy cows and for the vegetarians, the soy milk can be used as a substitute for cow's milk selection (Widowati,S. 2007). So for ice cream consumers but they can t eat it because avoiding cow's milk, the alternative solution is replaced with soya milk as a base for making ice cream. Purple sweet potato (Ipomea batatas var. Ayamurasaki) is usually called Ipomea batatas Blackie because it has skin and tuber flesh purple black colored (dark purple). Purple sweet potato pigment containing higher anthosianin than other types of sweet potatoes. Total anthocyanin content of purple sweet potato is 519 mg/100 g fresh weight. Purple sweet potato as anticancer because there is an active substance called selenium and iodine and 20 times higher than other types of sweet potatoes. (Kumalaningsih, 2006). Purple sweet potato has a chemical composition of 50-81% water, protein 1-2.4%, fat 1.8 to 6.4%, starch 8-29%, nonstarch carbohydrates from %, reducing sugar %; ash 0.9 to 1.4%; Thiamin 0.1%; Riboflavin 0,06% (Nakashima (1999) in Kumalaningsih (2006) Soymilk ice cream with purple sweet potatoes can be a healthy alternative because it contains high anthocyanin and fiber, but 248

3 low in fat content. This research aimed to determine the effect of soybean varieties with different levels of dilution (to make soymilk) as a raw material in the ice cream processing based on the physical, chemical and preference level panelists. MATERIALS AND METHODS The research was conducted in the Post Harvest laboratory, East Java Assessment Institute for Agricultural Technology (June-August 2012). The materials used in research related to postharvest aspects are Kaba, Argomulyo and Wilis soybean varieties, planted from March to May 2012 in the KP East Java AIAT. Observations were done on the agronomic aspects of those varieties that do start growing until harvest. Aspects of post-harvest research to make ice cream from soymilk, using a randomized block design, repeated three times with two factors, the first factor is soybean varieties (Kaba, Argomulyo and Wilis) while the second factor is the dilution rate of soybean : hot water (1:10; 1: 13 and 1:16). The nine treatments were tested (Table 1) then the organoleptic test. Table 1. Combination Treatment of Soymilk Treatment A B C D E F G H I Interaction Kaba varieties with soy dilution level, soy : hot water (1:10) Kaba varieties with soy dilution level, soy : hot water (1:13) Kaba varieties with soy dilution level, soy : hot water (1:16) Argomulyo varieties with soy dilution level, soy : hot water (1:10) Argomulyo varieties with soy dilution level, soy : hot water (1:13) Argomulyo varieties with soy dilution level, soy : hot water (1:16) Wilis varieties with soy dilution level, soy : hot water (1:10) Wilis varieties with soy dilution level, soy : hot water (1:13) Wilis varieties with soy dilution level, soy : hot water (1:16) The research was carried out includes three stages: (1) The making of a purple sweet potato Aniswatul Khamidah et al. * (2013) **-** paste, (2) The making of soymilk, (3) The making of soymilk ice cream. 1. Making purple sweet potato pasta by peeling the skin, slicing thin purple sweet potato, washing then boiled with water until the colour get faded (+ 15 minute). Then separated the purple sweet potato from water. The purple sweet potato then crushing until becomes a smooth paste. 2. Making soymilk shown in Figure 1. Soybean appropriate with the treatment (Kaba, Argomulyo and Wilis varieties) was washing, soaking overnight, boiled with water (soybean : water = 1 : 10). Then soybean crushed with a blender that suitable with a treatment (soybean : hot water = (1:10), (1:13), (1:16). The next step is pressing then will got the filter that called soymilk. Soymilk was used to make ice cream. Soybean according to treatment Washing Soaking overnight Washing Boiled, soybean : water (1:10) Crushed with a blender (soybean : hot water) = (1:10);(1:13); (1:16) Residue Soybean Pressing Soymilk Boiled Soymilk Water Figure 1. Flow chart of soymilk processing 249

4 Aniswatul Khamidah et al. * (2013) **-** 3. Making a soymilk ice cream as in Figure 2 Whipping cream powder 9 treatment of soymilk Freezed until freeze slightly Mixing by mixer, speed 1 with : Sugar 125 gr, CMC 3,5 gr Purple sweet potatoes pasta 150 gr Mixing by mixer with high speed, 15 minute Packaging Freezing overnight Ice cream soymilk Figure 2. Flow chart of soymilk ice cream processing Characteristics of soymilk ice cream were observed towards protein levels ( semi- micro Kjeldahl method, AOAC 1990), fat content ( Soxhlet method, AOAC 1990) and Anthocyanin levels. Physical characteristics were observed include melt velocity (Nelson and Trout, 1965) by measuring the time required for the melting of the ice cream with a weight of 40 g at room temperature. Organoleptic test used hedonic test to determine the most preferred treatment panelists. Organoleptic observations include colour, aroma, taste, texture, melting speed, ice crystals and the general level of preference. The data obtained were analyzed by ANOVA followed by DMRT at 0.05% level RESULTS AND DISCUSSION 1. Agronomic characteristics of Soybean (Kaba, Argomulyo, and Wilis Varieties) Characteristics of soybean plants can generally be classified into qualitative and quantitative character. Qualitative characters such as flower color, branching shapes, and colors beans while quantitative characteristics including plant height, age of the plant, and the yields are easily influenced by the environment (Agustina L., 1994). Therefore, the results observations could be different at different locations due to agroecological variability of place to grow and farming inputs that given. Characteristics of soybean varieties as shown in Table 2. Table 2. Agronomic characteristics of Soybean Varieties Criteria Kaba Argomulyo Wilis Varieties Varieties Varieties Plant height (cm) Number of leaves Harvest Time (days) Weight of 100 seeds(g) 10, ,1 Potential Yield (t /ha) * 3,25 1,5-2 3,0 Yields (t / ha) 2,4 2,1 2,3 Seed color Yellow Yellow Yellow Information : *) Source (Nazar et al. 2008). Observations showed that the highest plant at Kaba soybean varieties (58.9 cm), at most the number of leaves Wilis soybean varieties (12.7), the harvesting of early maturing soybean varieties on Agromulyo, and the highest yields of soybean at Kaba varieties (2.4 tonnes / ha), then Wilis (2.3 ton / ha) and Argomulyo (2.1 ton / ha). 2. Chemical Characteristic Ice Cream Fat Content Fat is an essential key component in the ice cream. Use the appropriate amount is important to note, not only for the balance of the properties of a mixture, but also to meet the minimum requirements established. During the freezing process, the fat particles will be concentrated on the surface of the air cavity, causing fat to be able to provide a soft texture, flavor and a satisfying taste in ice cream ( Arbuckle, 1986). Fat content according to SNI No least 5.0 % w/w. Based on Table 3 fat content of ice cream soymilk ranged 250

5 from to %. While the ice cream is listed in SNI base ingredients are milk cows. So that the ice cream soymilk is low fat content that`s very suitable for the diet program. This is because the fat content in dairy cows was higher (3,3%) than fat in soymilk (2%/100 gr) ( Astawan, 2004). The chemical composition of soymilk ice cream from various varieties and soymilk dilution rate as shown in Table 3. Table 3. The chemical composition of soymilk ice cream Treatment Protein of Soymil Protein of Ice Cream (%) Fat (%) Aniswatul Khamidah et al. * (2013) **-** Anthoc yanin (mg/g) k (%) Variety of soybean Kaba 1,02 a 2,205 a 2,495 a 0,897 a Argomulyo 1,06 a 2,198 a 2,715 a 0,813 a Wilis 1,15 a 2,402 a 2,655 a 0,728 a Dilution rate of soymilk Soybean : hot water (1:10) 1,18 a 2,330 a 2,502 a 0,745 a Soybean : hot water (1:13) 1,06 a 2,218 a 2,632 a 0,713 a Soybean : hot water (1:16) 0,99 a 2,257 a 2,732 a 0,980 a Interaction Kaba variety with dilution 1,18 a 2,360 a 2,430 a 0,880 a rate of soymilk: Soybean : hot water (1:10) Kaba variety; Soybean : 0,90 a 2,005 a 2,410 a 0,810 a hot water (1:13) Kaba variety; Soybean : 0,99 a 2,250 a 2,645 a 1,00 a hot water (1:16) Argomulyo variety; 1,10 a 2,225 a 2,385 a 1,00 a Soybean : hot water (1:10) Argomulyo variety; 1,17 a 2,310 a 2,780 a 0,670 a Soybean : hot water (1:13) Argomulyo variety; 0,90 a 2,060 a 2,980 a 0,770 a Soybean : hot water (1:16) Wilis variety; Soybean : 1,25 a 2,405 a 2,690 a 0,355 a hot water (1:10) Wilis variety; Soybean : 1,12 a 2,340 a 2,705 a 0,660 a hot water (1:13) Wilis variety; Soybean : hot water (1:16) 1,08 a 2,460 a 2,570 a 1,170 a Note : number in same column with followed by the same letter is not give a really significant differences, according to the DMRT test at 0,05% levels Protein content Protein in ice cream act to develop the structure of ice cream including a role in emulsification batter, whipping properties and increase the water-binding capacity. Dough ice cream is an emulsion system where the presence of protein in the system plays a fairly big. When the protein polymer in contact with the surface of the fat globule layers, protein hydrophobic part will be absorbed in the interface and the hydrophilic parts will remain in solution. The proportion of absorbed and distributed part of this protein affects the stability emulsion (Friberg, 1976). Table 3 shows that treatment (varieties and dilution rate) and its interaction, do not give significant effect on the protein content of ice cream. Soymilk protein levels as materials for ice cream ranged from 0.90 to 1.25 % while the ice cream protein content ranged from to %. Soymilk protein content after being processed into ice cream has increased since the time of making ice cream is also added sweet potato which containing proteins by 1 to 2.4 % (Nakashima, 1999 in Kumalaningsih, 2006). Soymilk protein give not allergic and also have an essential amino acid composition that most complete more than other types of nuts and similar to cow's milk so it is best used as a substitute for cow's milk, especially for those who are allergic to cow's milk and lactose intolerance sufferers ( Astawan, 2004). Anthocyanin Content Table 3 shows that the treatment and interactions, does not cause a noticeable difference on anthocyanin content of ice cream. The addition of purple sweet potato in ice cream, can increase the anthocyanin content of up to 1.17 mg/g compared to ice cream without any addition of purple sweet potato. 2. Analysis of Physical Properties of Ice Cream The different treatment giving effect to ice cream melts speed, as shown in Table

6 Aniswatul Khamidah et al. * (2013) **-** Table 4. Average Speed Melt Value Treatment Average Speed Melt Value (minute/40 gr) A. Kaba variety; Soybean : hot water (1:10) 61 B. Kaba variety; Soybean : hot water (1:13) 54 C. Kaba variety; Soybean : hot water (1:16) 47 D. Argomulyo variety; Soybean : hot water (1:10) 60 E. Argomulyo variety; Soybean : hot water (1:13) 48 F. Argomulyo variety; Soybean : hot water (1:16) 35 G. Wilis variety; Soybean : hot water (1:10) 60 H. Wilis variety; Soybean : hot water (1:13) 80 I. Wilis variety; Soybean : hot water (1:16) 35 Table 4 shows that the slowest of ice cream melt contained in the treatment Kaba varieties with dilution rate 1:10, with the value is 61 minute/40gr. While the fastest speed on treatment Wilis and Argomulyo varieties with 1:16 dilution rate. From Table 4 shows that the higher the dilution rate of soymilk, make the rapidity of ice cream melts more faster. With the same amount of stabilizer, but the ice cream with the highest dilution (1:16) make the fluid volume in ice cream will be high anyway so its stabilizer in high dilution rate less than the low dilution rate. As a result of ice cream with the highest dilution, will melt faster. Melting rate of ice cream associated with body and texture and sweetness intensity ( Nelson and Trout, 1965 in Pamungkasari, D. 2008). According to Arbuckle (1986 ) body and texture of ice cream is determined by the total solids contained in the dough that includes sugar, milk solids not fat, protein and hydrocolloids. Weak body is shown with a less sturdy ice cream and always accompanied by the rapid melting. This is due to the low solids and insufficiency stabilizer. According Astawan ( 2004 ), total solids of soy milk at 8.5 % which includes 3.6 % protein, 2 % fat and 2.9 % carbohydrate. Therefore, with the higher levels of dilution, the total dissolved solids contained in the ice cream are also lower so that the ice cream resistance decreases so that resulting in rapid melting of ice cream. 3. Organoleptic assessment Varieties of soybean and differences on the dilution, affected the consumer acceptance (Table 5). Colour Colour is the most determining factor of a food product appealing (Winarno, 1991). Difference in treatment effect on ice cream colors. The most preferred colors are C treatment, with a value of According to the panelists in C treatment is more clear in comparison with A treatment (strong white color). 252

7 Table 5. Organoleptic value of soymilk ice cream Aniswatul Khamidah et al. * (2013) **-** Parameter Treatment A B C D E F G H I Colour 3,5 ab 3,7 ab 3,8 a 3,5 ab 3,4 b 3,7 ab 3,6 ab 3,3 b 3,5 ab Aroma 3,8 a 3,7 a 3,7 a 3,8 a 3,9 a 3,8 a 3,6 a 3,6 a 3,9 a Aroma preference 3,5 bc 3,6 ab 3,7 ab 3,7 ab 3,6 ab 3,6 ab 3,4 bc 3,1 c 3,9 a Texture 3,1 cd 3,4 abc 3,8 a 3,3 bc 3,5 abc 3,7 ab 3,5 ab 2,7 d 3,6 ab Texture preference 3,2 b 3,3 ab 3,6 a 3,3 ab 3,3 ab 3,6 a 3,4 ab 2,6 c 3,4 ab Taste 3,3 bcd 3,4 abc 3,7 a 3,1 cd 3,3 bcd 3,5 ab 3,1 cd 3,01 d 3,5 abc Melting speed 3,2 b 3,3 b 3,1 bc 3,1 b 3,2 b 3,1 bc 3,0 bc 3,8 a 2,7 c Melting speed preference 3,2 bc 3,4 abc 3,5 ab 3,4 abc 3,7 a 3,6 a 3,3 abc 3,1 c 3,4 abc Ice crystal 3,2 c 3,4 bc 3,9 a 3,6 ab 3,7 a 3,8 a 3,6 ab 2,8 d 3,9 a Ice crystal preference 3,1 d 3,3 cd 3,8 a 3,6 abc 3,3 bcd 3,6 abc 3,5 abc 2,6 e 3,75 ab Preference general levels 3,3 b 3,5 ab 3,8 a 3,3 b 3,5 ab 3,6 ab 3,5 ab 2,7 c 3,8 a Information : number in same column with followed by the same letter is not give a really significant differences, according to the DMRT test at 0,05% levels Criteria Colour, Aroma preference, Texture preference, Taste, Melting speed preference Ice crystal preference Preference of panelist base on overall parameters : 1) Very dislike 2) Dislike 4) Like 5) Very like Aroma : 1) Very beany flavour 2) Rather beany flavour 4) Beany flavour 5) No beany flavour Texture : 1) Very hard 2) Hard 4) Soft 5) Very soft Melting Speed : 1) Very faster 2) Faster 4) Slowly 5) Very slowly Ice Crystall : 1) Very big 2) Big 4) Small 253

8 Aniswatul Khamidah et al. * (2013) **-** Aroma On Table 5 (aroma parameters), the difference in treatment does not give a real difference to the flavor of ice cream. Panelists could hardly distinguish the difference in flavor caused by the treatment. All panelists stated that ice cream flavor is not unpleasant (beany flavor). Preference for aroma Based on Table 5 shows that the difference in treatment provides an influence on the aroma preference. Almost all the panelists expressed like. A highest values is in the I treatment (Wilis variety, with a dilution rate of 1:16) with a value of ( like) Texture In Table 5 shows that the difference in treatment provides a noticeable effect on the texture of ice cream. Ice cream texture values ranged from enough until soft. Highest score is meaning softer, placed in C treatment contained (Kaba varieties, 1:16 dilution level) with a value of ( soft ). Preference for texture Difference in treatment provides significant effect on the texture of ice cream. A value of textures ranging enough to like. A highest values is in C and F treatment with the same value of ( like ). Taste Difference in treatment provides noticeable difference in ice cream taste. According to panelist, a value of ice cream taste is like (Table 5). A highest value is in C treatment (Kaba varieties with 1:16 dilution level ) with a value of 3,761 ( likes ). Melt velocity Difference in treatment gave a significant effect on the speed of melting ice cream. According to the panelists, slowest ice cream melting is ice cream with a Wilis variety treatment with dilution level 1 : 13 Preference of melt velocity In Table 5 it appears that the melt velocity is the most preferred panelist on E treatment ( Argomulyo varieties, the level of dilution 1:13) with a value of ( like). According to the panelists, too slow and too fast melt speed is less favored by panelist. Ice crystals Difference in treatment provides a noticeable effect on ice crystals ( Table 5 ). According to the panelists, the ice crystals is enough to small The most small ice crystals present in treatment I (Wilis varieties with 1:16 dilution rate ). Ice crystals Preference In Table 5 shows that the difference in treatment provides significant effect on ice crystals preference. Ice crystals are the most preferred in treatment C ( kaba varieties, 1:16 dilution level ) with a value of ( like). Preference panelist base on overall parameters According to preference panelist base on overall parameter, the difference in treatment provides noticeable effect on. Based on the overall parameters, ice cream that the most preferred in the treatment of C with consideration for all parameters, treatment C good value. CONCLUSION 1. Agronomic analysis results showed that the highest yields of soybean at Kaba varieties (2.4 ton / ha), then Wilis (2.3 ton / ha) and Argomulyo (2.1 ton / ha). 2. The most preferred of ice cream is ice cream with Kaba varieties with soy dilution level = soybean : hot water (1:16 ). This ice cream has an average value of speed melt 47 minute /40 gr, with the protein content of %, % fat and anthocyanins 1 mg / g. Organoleptic value in this treatment showed higher for colour preferences 3.8 ( 254

9 like ), aroma 3.7 (like) ; texture 3.7 (like) ; taste 3.8 (like) and based on the overall parameters, this ice cream has a value of 3.85 (like). REFERENCES Aniswatul Khamidah et al. * (2013) **-** Widowati, S Kedelai. Teknik Produksi dan Pengembangan. Badan Penelitian dan Pengembangan Pertanian. Pusat Penelitian dan Pengembangan Tanaman Pangan. Hal Winarno, F. G Kimia Pangan dan Gizi. PT. Gramedia Pustaka Umum. Jakarta Agustina, L Analisis Pertumbuhan Tanaman Fakultas Pertanian Universitas Brawijaya. Unpublished. AOAC Officials Methods of Analysis of The Association of Official Analytical Chemists, 14 th ed. Washington DC Arbuckle, W.S Ice Cream. The Avi Publishing Company, Inc. Westport, Connecticut Astawan, M Tetap Sehat dengan Produk Makanan Olahan. Tiga Serangkai. Solo Balitkabi Deskripsi Varietas Unggul Kacangkacangan dan Umbi-umbian. Balai Penelitian Tanaman Kacang-kacangan dan Umbi-umbian, Malang.171 hlm BPS Angka Tetap Tahun 2005 dan Angka Ramalan II Tahun 2006 Produksi Tanaman Pangan. Badan Pusat Statistik, Jakarta. Friberg,E.S Food Emulsions. Marcel Dekker Inc. New York Kumalaningsih, S Antioksidan Penangkal Radikal Bebas. Trubus. Agrisarana. Surabaya Nazar, A. Mustikawati, D.R. Yani, A Badan Penelitian dan Pengembangan Pertanian. Teknoligi Budidaya Kedelai. Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian. Bogor. 16 hal. Nakashima, J Ipomea batatas. Food Science Technology, Inc. Tokyo. Nelson, J. dan Trout. G.M Judging Ice Cream. AVI Publ. Westport CT Pamungkasari, D Kajian Penggunaan Susu Kedelai Sebagai Substitusi Susu Sapi Terhadap Sifat Es Krim Ubi Jalar (Ipomea batatas). Skripsi. Fakultas Pertanian. Universitas Sebelas Maret. Syahputra, E Pengaruh Jenis Zat Penstabil dan Konsentrasi Mentega yang Digunakan terhadap Mutu dan Karakteristik Es Krim Jagung. Fakultas Pertanian Univeristas Sumatera Utara SNI Es Krim. Dewan Standarisasi Nasional. SNI. No