Pengaruh penambahan tepung biji durian sebagai bahan penstabil terhadap kualitas es krim susu kambing etawa [Effect of durian seed flour addition as a stabilizer on the quality of Etawa goat’s milk ice cream]

Utilization of durian seed flour (DSF) in the manufacture Etawa goat milk ice cream has potential to be developed. This study aimed effect DSF as a stabilizer on quality cream. The used completely randomized block design with single factor form five concentration levels, namely 0, 1.5, 3, 4.5, and 6% 5 replications 0.5% gelatin control. Parameters analyzed include physical characteristics such overrun, melting speed, emulsion stability sensory color, texture overall acceptability. variance tests were carried out research data, followed by Honest Significant Difference (BNJ) test at 5% level. results showed that significantly affected properties texture, acceptability goat's TDSF 3% produces best which an overrun value 33.40%, speed 25 minutes, 83% soft yellowish white protein, fat total solids content according SNI no. 01-3713-2018.