Abstract
Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).
Highlights
INTRODUCTIONIce cream is a semi-solid food product made by freezing ice cream flour or a mixture of milk, animal fat or vegetable fat, sugar, and with or without other food ingredients and food ingredients that are permitted (SNI 01-3713-1995)
While kidney nut have the potential as an emulsifier and rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics
The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes)
Summary
Ice cream is a semi-solid food product made by freezing ice cream flour or a mixture of milk, animal fat or vegetable fat, sugar, and with or without other food ingredients and food ingredients that are permitted (SNI 01-3713-1995). Ice cream sold in Indonesia is based on milk and fat. According to Huth et al (2012) consuming fresh milk (whole milk) can increase cholesterol and be at risk for cardiovascular disease. This is reinforced by Mattar's opinion (2012) that cow's milk-based ice cream cannot be consumed by people who are unable to digest lactose. it is necessary to develop ice cream products made from coconut milk and kidney nut puree to produce functional food. Coconut milk contains saturated fatty acids that are easy to metabolize in the body kidney nuts are rich in fiber, protein, carbohydrates and low in fat. There has not been much information about the formulation of coconut milk and kidney beans in making ice cream, so this study can provide information about the effect of formulations on the characteristics of ice cream
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