The Use of Black Soybean Milk and Black Rice Flour Extrudates As A Source of Antioxidant in Formulations of Vegetarian Ice Cream Based on Sensory Analysis - Unika Repository

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THE USE OF BLACK SOYBEAN MILK A

THE USE OF BLACK SOYBEAN MILK AND BLACK RICE FLOUR ND BLACK RICE FLOUR EXTRUDATES AS A SOURCE OF AN

EXTRUDATES AS A SOURCE OF ANTIOXIDANTTIOXIDANT IN FORMULATIONS OF IN FORMULATIONS OF VEGETARIAN ICE CREAM BASED ON S

VEGETARIAN ICE CREAM BASED ON SENSORY ANALYSISENSORY ANALYSIS

Yemima Rosa Putri Bungaa Yemima Rosa Putri Bungaa , 11,

Laksmi Hartayanie

Laksmi Hartayanie and Victoria Kristina Ananingsih22 and Victoria Kristina Ananingsih2 2

1 2

Student; Lecturer

Food Technology Department; Faculty of Agricultural Technology; Soegijapranata Catholic University Semarang

mima_orange@yahoo.com

ABSTRACT ABSTRACT

Black soybeans and black rice widely known contain anthocyanins. Anthocyanins have high antioxidant activity. Antioxidant has capability in delaying, slowing or inhibiting the oxidation reaction. Ice cream is a food product that is favored by many people from all ages because of its sweet tastes and its textures which melt in the mouth. Unfortunately, most of the ice cream products

do not contain a functional compounds e.g. natural antioxidant compounds. Therefore, this researchhas been done to find ice cream formulation which has functional benefit. The purpose of this study was to determine the physicochemical and sensory characteristics of vegetarian ice cream by using black soybean milk and black rice extrudates flour as the source of antioxidants. In making this ice cream, black soybean milk and black rice were used as the source of the antioxidants, Ryoto Sugar SP as synthetic emulsifier and sucralose as the low-calorie sweetener. Different concentration of emulsifier added, i.e. 10%, 15%, 20% and 25% of the total weight while the other ingredients used the same concentration. Methods that being used including: the making of black soybean milk, black rice extrudates flour, ice cream, and the sensory analysis of ice cream. It was found that the sensory color of ice cream with the addition of an emulsifier 25% was the most preferred by the panelists with a score of 3.9 + 0.7, the flavor of ice cream with the addition of emulsifier 15% was the most preferred by the panelists with a score of 4.1 + 0.8, the texture of the ice cream with the addition of emulsifier 20% was the most preferred by the panelists with a score of 4.0 + 0.6 and the overalls were ice cream with the addition of emulsifier concentration 15% which was acceptable by the panelists.

Keywords

Keywords: Ice cream, antioxidants, anthocyanins, black soybeans, black rice, emulsifier

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1.

1. INTRODUCTIONINTRODUCTION

Black soybeans widely known contain of

anthocyanins with high antioxidant activity

(Purwanti, 2004). Black rice also contain of

purple pigments that act as antioxidants.

Antioxidant is anthocyanins which able to

prevent the cancer cells expansion.

Antioxidant is a compound which has

capability in delaying, slowing or inhibiting

the oxidation reaction. The total content of

phenolic compounds in pigmented rice is

four times greater than the white rice

(non-pigmented). Anthocyanin in the black

soybean and black rice is an antioxidant

which potentially prevents premature

oxidation process and degenerative diseases.

Anthocyanin is a type of flavonoid

components commonly found in nature.

Flavonoid is a subgroup of the phenolic

components. These pigment is water soluble

and supply a wide range of colors in plants,

such as blue, purple, violet, magenta, red and

orange (Shinta, 2010).

Ice cream is a food product that is favored by

many people from all ages because of its

sweet tastes and its textures which melt in the

mouth. Unfortunately, most of the ice cream

products do not contain a functional

compounds e.g. natural antioxidant

compounds. In addition, the value of

commercial ice cream calories is high

enough. As time goes by, the level of public

awareness about health is getting higher.

Therefore, this researchhas been done to find

ice cream formulation which has functional

beneﬁtso that the ice cream was not only

rice extrudates flour with black soybean milk

in the ice cream formulation would enhance

the functional value of ice cream and produce

ice cream with high antioxidants, safe to

consume and acceptable by the people either

from its tastes or it‘s functional benefits.

The purpose of this study was to determine

the physicochemical and sensory

characteristics of vegetarian ice cream by using

black soybean milk and extrudates flour of

black rice as the source of antioxidants. The

physical characteristics which being measured

were: overrun, hardness, viscosity and time to

melt. The chemical characteristics which being

measured were: total solids, antioxidant

activity and anthocyanin content. And the

sensory characteristics which being measured

were: color, flavor, texture and overal l.

2.

2. METHODOLOGYMETHODOLOGY

This research was conducted in the

Laboratory of Food Processing Engineering,

Laboratory of Food Science and Laboratory

of Sensory of Food Technology Study

Program, Faculty of Agricultural

64

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Technology, CatholicUniversity

Soegijapranata Semarang.

2.1. Equipments 2.1. Equipments

The tools used in the creation of vegetarian

ice cream include: analytical balance, single

screw extruder, blender brand "Maspion",

mixer brand "Philips", a sieve with a mesh

size of 625, a freezer and a measuring cup.

The tools used for sensory analysis were the

ice cream cup sizes 100 ml and a plastic

spoon.

2.2.

2.2. Ingredients Ingredients

The materials used to make this ice cream

include: black rice, black soy beans,

emulsifier Ryoto Sugar SP, and sucralose

The making o

The making of Black Soybean Mf Black Soybean Milk (BSMilk (BSM) )

Picture 1

Picture 1. Making Black Soybean Milk

The Making o

The Making of Black Rice Exf Black Rice Extrudates trudates

Flour (BREF) Flour (BREF)

abc

f e d

Picture2

Picture2.Making Black Rice

Flour Extrudates

Caption : (a)Black Rice (b)Extrusion

(c)Black Rice Extrudates (d)Grinding black rice extrudates (e)Sieving

(f)Black Rice Extrudates Flour

The making o

The making of Vegetariaf Vegetarian Ice Cream n Ice Cream

Picture 3

Picture 3. Making Ice Cream

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Table 1

Table 1.Formulation Ingredients Ice Cream

Ingredients Samples

K A B C D

K:Icecreamwithout the addition ofblack rice A:Icecreamwith the use ofan emulsifier 10% B:Icecreamwith the use ofan emulsifier15% C:Icecreamwith the use ofan emulsifier20% D:Icecreamwith the use ofan emulsifier 25%

2.3.Sensory Analysi 2.3.Sensory Analysis s

This sensory analysis aims was to determine

the public acceptance of the vegetarian ice

cream with the use of black soy milk and

black rice extrudates flour. The sensory

analysis was performed using sensory

parameters include: assessment of the color,

flavor, texture, and overall. The method used

for sensory analysis in this study was rating

highest score (highly preferred). Panelists

involved were all church people of

Ebenhaezer Nazarene Christian Church as

many as 50 people.

Data Analysis aims was to process data

obtained from the testing that has been done.

The result data of sensory analysis were

analyzed using variance in one direction

(One Way ANOVA) to test the different.

Computing statistics for this data analysis

was using SPSS for Windows software

(version 13) and Microsoft Office Excel

(Santoso, 2004).

3.

3. RESULTS AND DISCUSSIONRESULTS AND DISCUSSION

Two kinds of research which conducted in

this research werePreliminary Research(

sensory analysis) to determine the consumer

acceptance of color, texture and sweet taste

of vegetarian rice ice cream and the Main

Studies ( sensory analysis of vegetarian ice

cream.)

3.1.

3.1. Preliminary Research

Table 2.Sensory Characteristics of the

Texture and Color

Rating Assessment of SensoryAnalysis: 1= Do not like

concentration by panelists either in terms of

color or texture with a score of 4.7 + 0.5 on

color and 4.6 + 0.5 on texture.

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Table3.SensoryCharacteristicsof theTaste

with the addition of 2 grams of sucralose was

the most preferred concentration by panelists

in terms of the tastes with acceptance scores

of 4.6 + 0.5.

•Valueswithdifferentsuperscriptina columnindicatesignificant differencesbetween treatmentsat

the95% confidence level(p <0.05) byone way ANOVAusingDuncan's multipletestareasasdifferent test

A preliminary sensory test conducted wasto

determine the formulation of how much flour

extrudate of black rice and sucralose were

used in the making of ice cream. Consumer

acceptance of color, texture and sweet taste

of vegetarianice cream and the primary

research which conducted to determine the

physical condition, antioxidants, and sensory

vegetarian ice cream. From Tables 2 and 3, it

can be seen that the preliminary test resultsof

sensory analysis which used for

theformulation of ice cream with the addition

of 2 grams of sucralose and 50 grams of

black rice extrudates flour. Preliminary test

carried out based on the theory of Alvarez, et

al., (2005) who argue that consumer

acceptance depends on the quality of the ice

cream texture and taste. The physical

properties of the ice cream is made up of

consumer. Consumers will be interested to taste

the food when visually the color is interisting

so that the color of the ice cream is worth

noting. Ice cream with the addition of

emulsifier 25% had bright colors compared

with the three other ice cream so the color of it

was acceptable similar with the control ice

cream. While the color of ice cream with the

addition of emulsifier 10% was not preferred

by the panelists due to the dark color. The ice

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cream flavor with the addition of emulsifier

15% was the most preferred while flavors of

ice cream with the addition of emulsifier 25%

least preferred by the panelists due to the

bitter taste caused. The texture of the control

ice cream was the most preferred by the

panelists which didnot have a noticeable

difference on the ice cream with the addition

of emulsifier 20% while the texture of ice

cream with the addition of emulsifier 25%

was not preferred by the panelists due to the

soft texture so that unpopular amongs the

panelists. Overall the controls ice cream was

the most preferred by the panelists which was

not significantly different from the ice cream

with the addition of emulsifier 15% so that it

could be said that the ice cream with the

ice cream with the addition of emulsifier

15% which did not have a noticeable

difference on the sensory characteristics

of the control฀

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