PEMBUATAN ES KRIM JAGUNG MANIS (Zea mays saccharata) DENGAN PROSES HOMOGENISASI SEBAGAI SALAH SATU MAKANAN RENDAH LEMAK Making Sweet Corn (Zea mays saccharata) Ice Cream With Homogenization Process As One Low Fat Food

Abstract

Ice cream is frozen dairy products form a solid milk made from a mixture of milk, sugar, pemantap materials, flavor and fragrance materials with or without the addition of other food ingredients (emulsifiers and dyes) and packaged in special plastic or cardboard. Proses homogenization in the manufacture of corn ice cream aims to stir all the ingredients evenly, split and spread globula fat, making the texture more fluffy and can produce a more homogeneous product. The materials required in the manufacture of corn ice cream, among others: sweet corn, coconut milk, maezena, sugar, water, and whipped cream. The main tool needed in the manufacture of corn ice cream is a homogenizer which is a set of tools consisting of a display box, the motor-rotor mixer, stative, and clamp. Of experiments have been conducted, showing that the more the addition of whipped cream then the result will be higher so overrun ice cream will melt faster. Where in this experiment did not affect the speed homogenization because it is not restricted to the time variable homogenization. Ice cream is good to have a low value and time overrun pelelehannya long that ice cream does not melt quickly. From the results of experiments on the overrun and melting rate, corn ice cream with whipped cream addition of 10% indicates a good quality ice cream in comparison with other variables, namely the average value of 21.33% overrun and melting time of 31.79 minutes. Similarly, the organoleptic test corn ice cream is much preferred by the panelists, namely corn ice cream with the addition of 10% whipped cream. The resulting color is more attractive than the other comparisons are pale yellow, aroma and taste was corn and cream, and creamy texture. Keywords: ice cream, corn, homogenization, overrun, melting rate.