The effect of whippy cream adding on the quality of frozen soyghurt as symbiotic ice cream

The presence of Lactic Acid Bacteria (LAB) in food is very important, as most of these LAB have beneficial effects in human body, so most LAB are generally potential as probiotics. This study aims to determine the quality of frozen soyghurt/synbiotic ice cream with the addition of whipping cream. Synbiotics is an ingredient and foods that contain both probiotics and prebiotics that beneficially affects the host by improving the survival and implantation of live microbial dietary supplement in the gastro intestinal tract. Prebiotics is a non-digestible food ingredient such as oligosaccharides substrates that match the enzymatic glycosidies hydrolase capacity of health promotion bacteria, that elicits the selective stimulation of growth and/or activity of one or a limited number of microbial genus/species in the gut microbiota that convers health benefits to the host. Soyghurt is one of the ingredients that includes synbiotics. This study began by making a synbiotic drink/soyghurt by inoculating Streptococcus thermophillus and probiotics isolated from okara is Lactobacillus plantarum SRCM 1 004 34 strain into a mixture of cow's milk and soy milk containing prebiotic, and then freezing it so that it is expected to produce a healthy Synbiotic Ice cream. This research was conducted experimentally using Completely Randomized Design with 4 treatments and 5 replications. The treatment is the addition of whipping cream with Soyghurt with the ratio: A = Whipping cream:Soyghurt (10:90), B = Whippy cream:Soyghurt (20:80) C = Whippy cream:Soyghurt (30:70) and D =Whippy cream:Soyghurt (40:60). The variable was observed the quality of frozen soyghurt that consisted of protein and fat content, pH, Lactic Acid Bacteria count, overrun, melting point and sensoryc evaluation. The result of the research indicated that the adding of whipping cream in frozen soyghurt making was significantly increased fat content, pH, overrun, melting point, texture and decreased protein content, Lactic Acid Bacteria count and flavour of frozen soyghurt. The conclusion is the addition of whipping cream up to 40% (D) has produce frozen soyghurt with good quality yet.