FORMULATION OF MORINGA OLEIFERA SOY MILK ICE CREAM AS A SUBSTITUTION FOR MATCHA POWDER

Abstract

Many processed soybean products are popular in society, one of which is soy milk. One of the derivative products of soy milk is ice cream. Generally, ice cream is added with flavors and colorings, including matcha powder. However, it turns out that matcha contains anti-nutritional substances tannins which can inhibit iron absorption. Moringa (Moringa oleifera) is one type of plant that is very rich in nutrients. Researchers use moringa leaves as an alternative to matcha powder as a coloring, flavoring, and nutritional value of soy milk ice cream. The purpose of this study was to determine the melting power and overrun of moringa powdered soy milk ice cream and to determine the organoleptic properties of moringa powdered soy milk ice cream. The number of panelists used was 30 people. The data collection method used in this study was the accidental sampling technique. The calculation results showed that the best melting power of ice cream was in the 2% moringa treatment, with a melting time of 12 minutes. The best overrun was in the 2% moringa treatment, namely 100%. From the results of the organoleptic test, the value of moringa powdered soy milk ice cream that had a significant difference in organoleptic properties in ice cream was aroma and taste. The aroma that is significantly different is the 0.5% moringa treatment. And the taste that is significantly different is the 1% moringa treatment.