Optimizing Edamame-Based Plant Ice Cream with Coconut Milk and Non-Dairy Cream: Physical, Chemical, and Sensory Evaluation Dego Yusa Ali*, Elok Waziiroh, Delila New Christin Lalang Puling
Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Brawijaya University, Malang 65145, Indonesia
Email: dego[at]ub.ac.id
Abstract
Plant-based ice cream is one of the food products that has developed due to the high prevalence of lactose intolerance in the world and even Indonesia. Ice cream with vegetable raw materials has different characteristics from animal raw materials so that the selection of ingredients with the appropriate amount of concentration is needed. This study was conducted with the aim of obtaining the optimum formulation of edamame-based vegetable ice cream with the addition of coconut milk and non-dairy whipped cream based on physicochemical characteristics compared to SNI 3713: 2018 and knowing the level of sensory acceptance compared to similar commercial ice cream. The best formulation results obtained were 381.439 grams of edamame juice, 62.382 grams of coconut milk, and 36.179 grams of non-dairy whipped cream which resulted in predicted physical parameter responses, namely viscosity 4647.54 cP, overrun 58.92%, melting point 776.75 seconds, and total solids 59.1%. In chemical analysis, edamame ice cream with the optimum formula produced protein content of 3.57%, fat content of 6.04%, water content of 43.00%, ash content of 0.81%, crude fiber content of 0.03%, and carbohydrate content (by difference) of 46.53%. Based on the hedonic method sensory test, the attributes of sweet taste, aroma of nuts, green color, and bitter aftertaste in edamame ice cream with commercial mung bean ice cream are not significantly different, while the texture of sand and creaminess are significantly different.
