Karakteristik Fisiko-Kimia Dan Sensoris Es Krim Sari Kedelai Dengan Penambaha…

This study aims to determine the effect of the addition of Eucheuma cottonii carrageenan on the physicochemical and sensory characteristics of soy ice cream. The aim is to determine the best concentration of seaweed carrageenan addition. This study uses an experimental method, specifically by conducting an experiment to make ice cream with the addition of Eucheuma cottonii carrageenan as a stab…