Product Development of Low-fat Coconut Milk Ice Cream from Tamarind Kernel Powder

Abstract

            The research titled "Product Development of Low-fat Coconut Milk Ice Cream from Tamarind Kernel Powder" aimed to develop a low-fat coconut milk ice cream product using tamarind kernel powder, assess its properties and sensory quality evaluation by consumers, and transfer the knowledge of low-fat coconut milk ice cream product development using tamarind kernel powder to the community. The results showed that the formula for low-fat coconut milk ice cream consisted of coconut milk, water, sugar, skim milk powder, instant ice cream powder, dried pickled tamarind, stabilizer (CMC), and salt in amounts of 65.00, 22.00, 7.00, 3.24, 0.50, 0.50, 0.70, and 0.06 grams, respectively. It was found that the appropriate amount of tamarind kernel powder to add was 1.0% of the total mixture. The nutritional composition included carbohydrates, dietary fiber, protein, fat, ash, and moisture content at 17.00±0.24, 1.63±0.52, 2.03±0.84, 8.99±0.47, 0.70±0.12, and 71.20±0.01 grams per 100 grams, respectively. The total energy was 157.00±0.15 kcal per 100 grams, and the potassium content was 123.00±0.80 mg per 100 grams. Consumer sensory evaluation using the 9-Point Hedonic Scale showed that the attributes of aroma, taste, texture, and overall preference were significantly different at a 0.05 significance level, while the attribute of color showed no significant difference at the same significance level. In terms of knowledge transfer to the community regarding input factors, process, and output, the overall assessment was at a high level, with an average score of 4.01 and a standard deviation of 0.75.