Karakteristik Es Krim Kacang Merah dengan Penambahan VCO (Virgin Coconut Oil) dan Zat Penstabil CMC (Carboxymethyl Cellulose)

Abstract

This study was conducted to determine the characteristics of red bean ice cream with the addition of VCO (Virgin Coconut Oil) and CMC (Carboxymethyl Cellulose) as the stabilizer. This study was conducted using a factorial Completely Randomized Design (CRD) method with two factors, namely the addition of VCO (V): (5%; 7.5%; 10%) and the addition of the stabilizer CMC (C): (0.4% ; 0.7%; 1%). The results showed that the addition of VCO had a highly significant effect (P<0,01) on the parameters of fat content, overrun, melting time, aroma hedonic, texture hedonic, and general acceptance of red bean ice cream. The addition of VCO also had a significant effect (P<0,05) on the taste hedonic parameters and had no effect (P>0,05) on the protein content, total dissolved solids, and color hedonic of red bean ice cream. The addition of CMC had a highly significant effect (P<0,01) on the parameters of fat content, total dissolved solids, overrun, melting time, texture hedonic, and general acceptance and had no effect (P>0,05) on the protein content, color hedonic, aroma hedonic, and taste hedonic of red bean ice cream. Ice cream with the best quality based on the parameters of fat content, protein content, total dissolved solids, overrun value, melting time, color hedonic, taste hedonic, aroma hedonic, texture hedonic, and general acceptance was ice cream with 10% VCO adddition and 1% CMC addition.