UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI

Abstract

Ice cream is a frozen food made milk product with stabilizers, emulsifiers, sweeteners and coloring agents. Milk is a source of animal fat with function in the formation of ixe cream texture. Sources of animal fat can be replaced with sources of vegetable fat, such as coconut milk. Coconut milk is an alternative food to replace cow’s milk in making ice cream. The solid content in ice cream can come from nuts such as red beans. The ice cream formulation with the addition of red bean poridge and coconut milk consisted of 5 (five) formulations (w/w) with a formulation treatment factor were the addition of a source of fat (coconut milk) and red bean poridge. The organoleptic test results with included apperance (color), taste and texture showed that the A2 formulation (addition of 80% fat source and 20% red bean poridge) was the best preferred formulation by the panelists with score color 4.2, taste 3.88, texture 3.36 and aroma 3.76.