Substitution of coconut milk and soybean tempeh flour to produce ice cream that qualified and healthy
Faculty of Agriculture, Widyagama Malang University, Borobudur Street no. 35, Malang, 65128.
Research Article
World Journal of Advanced Research and Reviews, 2020, 08(02), 026-034
Article DOI: 10.30574/wjarr.2020.8.2.0400
Publication history:
Received on 26 October 2020; revised on 03 November 2020; accepted on 04 November 2020
Abstract:
Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty acids which are very good for health. Tempeh is a vegetable protein that is easy to digest and very good for health. This study was aimed to know the best of coconut milk concentration and soybean tempeh flour proportion for ice cream from coconut milk. This study learned two factors that were arranged factorial. The first factor was soybean tempeh flour concentration that was consisted of 3 levels each of 5; 7.5; and 10% (w / total weight). The second factor was coconut milk concentration that was consisted of 3 levels each of 12.5; 15; 17.5% (w / total weight). The experimental design used a Randomized Block Design (RCBD). The results of the study were coconut milk with a concentration 17.5% and soybean tempeh flour with a concentration 5%, with a total solid of 28.60%; protein of 6,33%; fat of 6.33%; ice cream dough viscosity of 3.17 dPa.s; overrun of 10.26%; melting speed of 1.16% min-1. Taste score 5.30 (likes); color score 5.35 (likes); flavour score 5.10 (likes); and texture scores 5.35 (likes).
Keywords:
Ice Cream; Coconut Milk; Soybean; Tempeh
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