KARAKTERISTIK FISIKO-KIMIA ES KRIM SUSU SAPI DAN SUSU KAMBING PADA BERBAGAI FORMULASI EMULSIFIER

Ice cream is classified as a frozen and semi-solid food because it is made from dairy products and processed through the freezing of milk with other ingredients. This study aims to determine the effect of different types of emulsifiers on the physical, chemical, and organoleptic characteristics of ice cream made from cow's milk and goat's milk. The emulsifiers used include soy lecithin, carrageenan extracted from seaweed as a synthetic solvent, and commercial carrageenan. The study used a Completely Randomized Design (CRD) with nine treatments and three replications. The observed parameters included overrun, melting rate, pH, protein content, total solids, viscosity, and organoleptic tests (taste, aroma, color, texture, and overall preference).The results showed that the use of different emulsifiers had a significant effect on overrun, protein content, melting rate, total solids, viscosity, and pH of the ice cream. Treatments with formulations of cow's milk and goat's milk combined with soy lecithin (K7) and commercial carrageenan (K9) produced the best ice cream characteristics, with protein values of 6.38 (K7) and 6.43 (K9); the highest total solids content of 15.5 (K7) and 14.2 (K9); good viscosity levels of 324.9 cPs (K7) and 324.1 cPs (K9); and melting durations of 28.1 minutes (K7) and 24.9 minutes (K9), respectively. However, the different emulsifiers had no significant effect on organoleptic parameters. Therefore, the type of emulsifier used plays an important role in determining the physical and chemical quality of ice cream, but does not significantly affect consumer acceptance in terms of organoleptic properties.