KAJIAN PEMBUATAN ES KRIM DENGAN PENAMBAHAN KACANG MERAH (Phaseolus vulgaris L)

The purpose of this research was to determine the affect of red beans on the quality of beans ice cream and to determine the appropriate amount of red beans, to produce red beans ice cream which melt at the slowest time. This study used a completely randomized design (CRD), with red bean pulp concentration as the treatment. There were 5 levels of treatment (0%, 5%, 10%, 15%, & 20%). The results showed that red bean pulp concentration did not significantly affect overrun, aroma, taste, texture, overcell acceptance & softness of the ice cream. However, red bean pulp concentration significantly affect the melting time. This research suggest that 5% red bean pulp can be used to produce ice cream which has the slowest melting time (9,20 minutes). Keywords: Red-Beans, Ice-cream