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

Authors

  • Sri Winarsih Universitas Muhammadiyah Malang
  • Nilam Sitaresmi Cahyo Universitas Muhammadiyah Malang
  • Sukardi Sukardi Universitas Muhammadiyah Malang
  • Devi Dwi Siskawardani Universitas Muhammadiyah Malang

DOI:

https://doi.org/10.22219/fths.v3i2.13216

Keywords:

antioxidant, fat, overrun

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).

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Published

2020-07-31

How to Cite

Winarsih, S., Cahyo, N. S., Sukardi, S., & Siskawardani, D. D. (2020). Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree. Food Technology and Halal Science Journal, 3(2), 151–158. https://doi.org/10.22219/fths.v3i2.13216

Issue

Vol. 3 No. 2 (2020): Juni

Section

Articles

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