PEMBUATAN ES KRIM UBI JALAR UNGU DENGAN VARIASI JUMLAH SIKLUS PENGOCOKAN–PEMBEKUAN
Sweet potato tubers are used only as traditional meals. Even sweet potatoes can be processed into ice cream. Ice cream is a semi-solid processed product that is made by shaking and freezing. Stirring through shaking is the key factor in the making of ice cream because reducing the size of ice crystals formation and spreading air bubbles in the ice cream mixture. This study aims to determine the physically ice cream characterisation. The independent variabel is the number of shaking- freezing cycles, i.e.: 2 cycles, 3 cycles, 4 cycles. The parameter of overrun (volume development) was resulted 6.66%, 11.11%, 11.32%; analyzing of texture with a multi-needle penetration method (probe) by TA.XT Stable Microsystem Texture Analyzer amounting to 357 g, 153 g, 392 g (smoothness); 16.04, 14.47, 9.37 minutes of melting time. Then the higher of the shaking-freezing cycle number in making of the sweet potato ice cream had impact of characteristic into more expand of volume, smoother of texture, but the ice cream was melting more rapid.