Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree

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). Keyword : antioxidant, fat, overrun INTRODUCTION 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 is in great demand by the people of Indonesia, both children, adolescents and adults. Based on statistical data the consumption of ice cream in 2015 reached 3.25 small bowls per capita per year. Ice cream sold in Indonesia is based on milk and fat. In the modern industrial commercial ice cream is made from 10-16% milk fat, 9-12 %solid non-fat, 12-16% sugar, 0.2-0.5% stabilizer and emulsifier, 55-64% milk or other material water based. High fat content in ice cream formulations is a consideration of consumers who have concerns about health effects to limit their consumption of ice cream. 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.Then it is necessary to develop ice cream products made from coconut milk and kidney nut puree to produce functional food. Coconut milk also contains saturated fatty acids that are easy to metabolize in the body also kidney nuts are rich in fiber, protein,


INTRODUCTION
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 is in great demand by the people of Indonesia, both children, adolescents and adults. Based on statistical data the consumption of ice cream in 2015 reached 3.25 small bowls per capita per year. Ice cream sold in Indonesia is based on milk and fat.
In the modern industrial commercial ice cream is made from 10-16% milk fat, 9-12 %solid non-fat, 12-16% sugar, 0.2-0.5% stabilizer and emulsifier, 55-64% milk or other material water based. High fat content in ice cream formulations is a consideration of consumers who have concerns about health effects to limit their consumption of ice cream. 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.Then it is necessary to develop ice cream products made from coconut milk and kidney nut puree to produce functional food. Coconut milk also contains saturated fatty acids that are easy to metabolize in the body also kidney nuts are rich in fiber, protein, carbohydrates and low in fat. Kidney Nuts also contain vitamins and minerals and bioactive components, such as oligosaccharides, saponins, pitat acids and polyphenol components (Kalogeropoulos et al., 2010).
C.I. Teixeira-Guedes et al (2019) show that boiled kidney beans contain a total phenol of 1.6 mg GAEq g-1, total flavonoids 0.81 mg Ceq g-which acts as an antioxidant. So far 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.

MATERIAL AND METHODS Material
The material used in the study was red beans, old coconuts marked with dark brown coconut shell, bought from the traditional markets of Malang city. material used for the analysis of 2,2-difenil-1-pikrilhidrazil (DPPH) purchased from SIGMA, ethanol, petroleum ether pro analysis.

Equipment
The equipment used in the study was ice cream maker, Shimadzu spectrophotometer, centrifuges, analytical scales, oven and freezer Coconut milk cream preparation Selected old coconut which is marked by the color of the coconut shell which is dark brown. Coconut is cleaned and shredded, then added with water in a ratio of 1: 1,5. Then the coconut milk is filtered using a filter cloth. Coconut milk is stored in the refrigerator for one hour to form coconut milk cream. Separate whey and cream from coconut milk.

Kidney Nut Puree Preparation
Kidney nuts are washed then soaked overnight, and then boil for 10 minutes. Kindey nut are cooled, then crushed with the addition of water in a ratio of 1: 0.5. this product called as puree. kidney nuts puree is stored in the refrigerator before it is substituted in the ice cream mix. Ice cream mix formula showed at Table 1 The ice cream has been analyzed for water content (AOAC, 2000), fat (Sudarmaji, 2007), overrun (Whelan et, 2008), meltdown (Masyukri, 2012), DPPH radical scavenging assay (Molyneux,, 2004).

Research Method and Data Analysis
This research used a simple randomized design, repeated 3 times. Data were analyzed using ANOVA and a 5% LSD test if the treatment had a significant effect.

Moisture content
Moisture of Ice cream decreased by increasing the addition of coconut milk cream and kidney nuts puree, which ranged from 65.79 to 72.61% (showed figure  1). Ice cream with coconut cream has a moisture content of 64.9% (Corrradini, et al., 2014). Water in the ice cream mixture is used to dissolve non-fat components, which are sugar, skim and stabilizer. water also have functions to form crystals but if that is too high level will give an icy taste and affect consumer acceptance. High concentration of Kidney nut puree produce low water content of ice cream. Protein in kidney nut puree will bind free water in the ice cream mixture.

Fat Content
The level of ice cream fat increases with increasing amounts of coconut milk cream and red bean puree. Fat content ranges between 17.31-25.32%. The amount of fat in ice cream comes from coconut milk cream. Coconut milk cream used for the main ingredient has a fat content of 35.34%. The results of other studies showed that coconut milk extracted first contained fat at 5.8% with dominant fatty acid lauric acid at 50.1% (Nadeeshani, et al., 2015).

Figure 2. Fat Content of Ice Cream
Based on fat content showed that ice cream coconut milk and kidney nut based have good quality, according to Padaga (2005) standard quality ice cream contains 10-12% fat. Function of fat in ice cream are to form a soft structure , increase viscosity, retain air in a foam system, improve taste and flavor.

Overrun
Overrun is a parameter used to measure the level of development of ice cream mix during crystallization, this is due to the trapping of air in ice crystals.The air trapped in the crystallized ice cream affects to texture, meltdown, and hardness of the ice cream. Based on figure 3 showed that ranged overrun value 21.94 -36.03%. good quality ice cream has a overrun 70% -80% (Padaga, 2005). Increased concentration of coconut milk cream and kidney puree have an impact on decreasing the overrun value. both of these ingredients will increase the viscosity of the ice cream mix.. when the viscosity of ice cream increase, air difficult enter into the crystallized ice cream mixture.
DPPH radical scavenging assay Figure 4 showed that addition of coconut milk cream and kidney nut puree had positive correlation with antioxidant activity. coconut milk cream and kidney nut puree contains polyphenol and flavonoid(Teixeira-Guedes et al, 2019. Coconut milk showed antioxidant activity based on FRAP and ORAC analysis (Ngampeerapong, et al, 2019).. The higher concentration of coconut milk cream and kidney nut puree shows an increase in antioxidants activity.

Precentage of Coconut Milk Cream and Kidney Nut Puree
Antioxidant activity of ice cream ranges from 40, 43-48,99%, it is influenced by the omposition of raw materials.the antioxidant activity of coconut milk 58.17% and kidney nuts puree 72.00%. A compound has antioxidant activity if the compound is able to donate its electron atoms to bind to DPPH which is characterized by the loss of purple to pale yellow (Molyneux, 2004) Melting Time Melting time is related to the size of ice crystals, total solids, size of fat particles and amount of fat in ice cream. the higher amount of solids will increase viscosity and decrease meltdown capacity (Clarke, 2004). The result showed at Figure 5. Increasing concentration coconut milk cream and kidney nut puree will increase total solid and viscosity also its decrease melting time (Clarke, 2004). The higher the total solids can be reduce the freezing point of ice cream mix, that it causes the amount of free water trapped more and less mobility. The increase in the amount of free water trapped will result in a time of melting ice cream that decreases.Good quality ice cream has a melting time of 10-15 minutes at room temperature (Akesowan, 2008).

CONCLUSION
The results of this study showed that ice cream have have moisture 65.79 to 72.61%, 48,99% antioxidant activity, fat content was in accordance with Indonesian national standards (Standar Nasional Indonesia) (25,32%),overrun value (36,03%) and melting time (8,72 minutes). Formulation of ice cream still needed to be improved.