[asbtrak] PENGGUNAAN LEMAK SAWIT DAN KACANG HIJAU PADA PEMBUATAN ES KRIM (THE USE OF PALM OIL AND MUNG BEAN FOR ICE CREAM)

By: Rahayu WP, Wijanto A, Nurtama B

Department of Food Science and Technology, Bogor Agricultural University

The replacement of milk fat with vegetable oil is beneficial, since it is cheaper and contains no cholesterol. Palm oil, which is one of the vegetable oil, produced abundantly in Indonesia. Three kinds of palm oil used were olein fraction, refined bleached palm oil (RBDPO) and stearin fraction, resulting in 50. 50 and 25% substitutions, respectively. The best ice cream was produced by addition of 0.3% gelatin. Addition of 20% mung bean pulp in ice cream mixes decreased the total solid, overrun, melting resistance significantly. The best ice cream obtained using 50% olein fraction to substitute milkfat, 0.3% gelatin as stabilizer, and 20% mung bean pulp.

Keywords: palm oil, ice cream, gelatin, mung bean

Dimuat di Buletin Teknologi dan Industri Pangan Volume 6 No. 3, 1995, ISSN 0216-2318

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