Khasanah, Maulidatul. 2016. The Effect Of Adding Red Beans Flour ( Phaseolus Vulgaris L.

) toward The Organoleptic Quality Of Soybean Milk Ice Cream As An Alternative

Snacks for Childhood Obesity. Thesis. Nutrition Study Program Faculty of Medicine,
Brawijaya University. Advisors: (1) Indria Purwantiningrum, S.TP., M.Si. (2) Catur
Saptaning W, S.Gz., M.P.H

Everyone agrees that ice cream becomes one of a healthy snack which can be eaten by children.
It is usually made from dairy products such as milk and cream. However, today’s ice cream
makers innovates the recipe by using soybean milk as the main ingredient. Soybean milk can be
as an alternative ingredient in making ice cream because it is cheaper and easy to get. Soybean
milk is also a great source of protein and other nutrients. Therefore, red beans can be as an option
ingredient to raise nutritional value and the taste. This study was aimed at investigating the effect
of adding red beans flour toward soybean milk ice cream concerning the organoleptic quality.
This study applied 5 levels of treatment such as P0 (100% soybean milk + 0% red beans flour),
P1 (100% soybean milk + 10% red beans flour), P2 (100% soybean milk + 20% red beans flour),
P3 (100% soybean milk + 30% red beans flour) and P4 (100% soybean milk + 40% red beans
flour). Henceforth, 5 soy milk ice cream samples in every level of treatment were tested their
organoleptic quality including color, aroma, texture and taste. The researcher used De Garmo
method to determine the best treatment. The best treatment results were then compared with ice
cream commercial product using organoleptic test. The results revealed that there was no
significant differences in the organoleptic quality of the color (p = 0.000), texture (p = 0.001),
flavor (p = 0.011) and there was no significant differences in aroma (p = 0154). P0 treatment
(100% soybean milk + 0% red beans flour) presented as the best level of treatment. Furthermore,
the results of organoleptic test toward the best treatment of soy milk ice cream and ice cream
commercial showed a significant difference in the organoleptic quality of color (p=0.000) and
flavour (p=0.018), but there was no significant difference in aroma (p=0.826) and texture
(p=0.139). Soy milk ice cream P0 received the best treatment. All in all, there were significant
differences in the organoleptic quality of color, texture, and flavor, but there was no significant
difference in the aroma of soy milk ice cream on each treatment. There were significant
differences in the color and taste, but there was no significant difference in aroma and texture
between the best treatment soy milk ice cream and commercial ice cream.

Keywords: ice cream, soybean milk, red beans flour, organoleptic quality