Abstract
The effect on the properties of ice cream from cow’s milk from the addition of different concentrations of baking soda (0, 0.2, 0.4, 0.6, and 0.8 wt %) was investigated. The ice cream was consumed by 25 panelists to evaluate the sensory properties of the ice cream. The ice cream with the addition of 0.6 wt % baking soda showed an insignificant change of antioxidant activity during the pasteurization process (only a decrease of 10.01 %) and while having good physical properties such as viscosity (923 ± 28.45 cP), overrun (54.16 ± 0.40 %), and pH (7.23 ± 0.06). Furthermore, the addition of 0.6 wt % baking soda into the ice cream also had insignificant effect on the melting time and color. The presence of CO2 bubbles due to NaHCO3 led to the formation of small cavities that made the ice cream texture creamer and softer due to the weak bond between the ice cream crystals and other materials such as sugar, fat, and protein. In general, ice cream with the addition of 0.6 wt % baking soda received good acceptability or response from respondents, which means that baking soda can be used as an additive material of ice cream.