Penggunaan Tepung Porang Sebagai Penstabil Pada Es Krim Susu Jagung

ABSTRAK Ice cream in this study was made from corn milk as main ingredient and porang flour as stabilizer. The study aimed to determine the effect of porang flour concentration on physical and sensory properties and to obtain the selected porang flour concentration as a stabilizer in making corn milk ice cream. The research was conducted experimentally using a completely randomized design …