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smell. Quality and the flavor of ice guava because of fat soy milk
cream influenced by substitution of (Puspitarini and Rahayuni, 2012).
honey, guava, pea shoot
microgreen and soy milk. Honey as Texture
alternative sugar addition, guava The average result of the
as a natural flavor, soy milk as questionnaire on the texture of ice
alternative cow milk. Soy milk more cream was that 5 people liked it
economical and has more and 10 people didn't like it (there
nutriotious than other milk. Pea are guava seeds in the ice cream)
microgreens taste like fresh pea so that most of pannelist didn’t like
pods. Microgreens have received the texture of ice cream. Filtering
popularity as functional foods due guava seeds can increase the
to their high-density nutrients and value of liking the texture of ice
bioactive or secondary metabolite cream. This is because filtering
content, pea shoot microgreens guava can make the texture of the
are a favorite not only for their ice cream softer and easier to
fresh taste, but for their high swallow. The texture of good ice
nutritional content (Partap et al., cream is soft and melting
2023). Soymilk and cow's milk (Puspitarini and Rahayuni, 2012).
have similar proteins contents (3.5- Texture of guava seed didn’t soft
4.0%) and are fairly close in their and give more texture of kimobu
amino acid pattern, except that ice cream.
soymilk is deficient in sulfur
containing amino acids (Ahanian et Appearance
al., 2014) Based on the average results
Aroma of the questionnaire on the
appearance of ice cream, 8 people
The average results of the liked it out of 11 people. The
questionnaire on the aroma of ice difference in the level of preference
cream ranged from 14 out of 15 of the questionnaire for the texture
people where the questionnaires of ice cream is caused by the
liked the aroma of ice cream different temperatures when
(guava smell).The differences in consumed. ice kimobu have
the level of preference of the attractive colors, namely slightly
questionnaire for the smell of ice brown and soft pink soft, soy milk
cream can be caused by smell and pea microgreens that
differences in ice cream aren't too strong. general
temperature when the ice cream is appearance is good or attractive.
consumed. Pea shoot microgreen Appearance is the result of a
and guava aroma increase aroma physiological reaction in the form of
of ice cream and become more a response or impression of quality
tasty. Aroma of ice cream can by panelists. Panelists are tasked
controlled by add soymilk and with assessing the properties or
quality of materials based on
