The Effect of Additives in Enhancing Coconut Milk Based Indonesian Traditional Ice Cream Based on Consumer Acceptance

Abstract

Es puter is a traditional coconut-milk based cold dessert originated from Indonesia. It generally consists of simple ingredients such as water, coconut milk, sugar, maize flour, and salt. In traditional manufacturing of es puter, it is uncommon to incorporate additives such as stabilizer into the formulation. This results in the final es puter product having high moisture content, which results in a final product with low stability. This low stability will result in a rapid deterioration of the es puter sensorial properties over its storage period. To overcome this problem, a preliminary study was done and found that reformulation of traditional es puter resulted product with similar sensory properties as the original formula. in the preliminary study, the reformulation of the es puter consisted of the following changes: addition of 0.1% carrageenan, 0.1% guar gum, and partial substitution of 10% sugar with high fructose corn syrup. In this research, the reformulated es puter was compared to control (original es puter) for its sensorial attributes such as texture, ice crystal, coconut aroma, and taste. The attributes were measured every week over ten weeks period based on liking of 20 untrained panelists. Overall, the hedonic score for the reformulated samples are higher compared to control. In addition, the hedonic score for the reformulated es puter remained consistent for a longer period of time, which indicates better stability of the sample. Other than that, result also showed that the hedonic scores of reformulated es puter stored after 5 weeks was still comparable with control es puter stored at after only 1 week. In conclusion, by adding a combination of stabilizers consisting of 0.1% carrageenan and 0.1% guar gum, and substituting sugar content with high fructose corn syrup by 10% resulted a better es puter stability with higher hedonic scores.