Perbandingan susu kacang mete dan santan pada es krim dengan penambahan tepung ubi ungu terhadap gula reduksi serta daya terima

Abstract

Ice cream is a frozen food product generally made using animal milk. However, the problem of lactose intolerance has encouraged the development of plant-based ice cream as an alternative that is more easily accepted by some consumers. Cashew milk and coconut milk have the potential to be used as the base ingredients for plant-based ice cream because they contain nutrients and are able to produce good texture and taste. This research aims to determine the effect of the ratio of cashew milk and coconut milk in ice cream with the addition of purple sweet potato flour on reducing sugar and acceptability. The research employed a Completely Randomized Design (CRD) with three formulations of cashew milk and coconut milk ratios, namely E1 (40:60), E2 (50:50), and E3 (60:40). Analysis of reducing sugar levels was carried out using the Nelson-Somogyi method, while the acceptability test was carried out by 35 panelists using a hedonic test on color and taste attributes. Acceptability data were examined using the Kruskal-Wallis test at a 95% confidence level, while data on lowering sugar levels were examined using the Kruskal-Wallis test and then the Mann-Whitney test. The findings demonstrated that the formulation differences significantly affected the reducing sugar content (p=0.018). Formulation E3 produced the highest reducing sugar content of 1.88 ± 0.15%, while E1 produced the lowest reducing sugar content of 1.15 ± 0.06%. The findings of the acceptance test showed that the formulation differences did not significantly affect color (p=0.888) or taste (p=0.205). However, formulation E3 obtained the highest color and taste acceptability scores.