ABSTRACT
Yuli Wahyuni (D1C1 14 141). Study Making Ice Cream Yellow Pumpkin (Cucurbita moschata Durch) The Formulated Soybean (Glycine max L. Merill) As Serar And Functional Foods High Protein (Supervised by H. Ansyarullah, as a supervisor I and RH. Fitri Faradilla as mentor II).

This study aims to determine the effect of yellow pumpkin ice cream formulation that added soybean to organoleptic quality, physical properties and nutritional value of ice cream. This study used Completely Randomized Design (CRD) with 5 treatment of K0 (100% pumpkin formulation), K1 (90% pumpkin formulation and 10% soy flour), K2 (80% pumpkin formulation and 20% soybean flour) K3 (70% pumpkin formulation and 30% soybean flour) and K4 (60% pumpkin formulation and 40% soy flour). The results showed that organoleptic assessment of all treatments favored by panelists, bright yellow of 2.57%, unusual aroma of pumpkin and 2.53% soybeans, 4.17% sweetness, 4.33% fine texture and overall organoleptic acceptance favorable with a value of 4.17% (like), with the proximate content of water content of 55.47%, ash content 4.68%, 24.52% protein, 22.59% fat and 3.48% fiber content, and physical test ie melting time 40.67 minutes, overrun 9.78% and hardness 0.43 dPas. In general the panelists judge the ice cream to have a bright yellow color, the aroma is not typical of pumpkin and soybeans, sweet taste, fine texture, and overall favor. Addition of soybean flour can increase ash, protein, and fiber content of pumpkin ice cream. Soya bean flour content also affects the physical properties of ice cream. The higher the level of soy in ice cream, the shorter the melting time, the higher the overrun, and the more soft the ice cream is produced

Keywords: Pumpkin, Soybean Flour, Pumpkin Ice cream