Black Soybean Tempeh Ice Cream (Glycine Max Var. Mallika) Rich in Antioxidants to Increase Endurance

Abstract

Low fat intake can contribute to preventing and reducing the risk of degenerative diseases and antioxidants can prevent oxidative stress and increase the body's endurance. Soybeans are a source of low-fat vegetable protein and contain isoflavones which have the potential to act as anti-inflammatory agents. Butterfly pea flowers are one of the plants that are used as a source of antioxidants. This research aims to develop ice cream that is low in fat and contains antioxidants by using black soybean tempeh milk and butterfly pea flower coloring. This research stage includes formula creation, sensory testing, analysis of physical characteristics, and analysis of antioxidant capacity. This research used three treatments with different dilution ratios of black soybean tempeh and water, namely P1 (15% dilution), P2 (20% dilution), P3 (35% dilution). Based on the results of the sensory test, P3 was the selected formula. The antioxidant capacity of black soybean tempeh milk ice cream with the addition of butterfly pea flower coloring is stated in IC50 at 6816.66 ppm or the equivalent of 13.56 mg Vitamin C/100 g. One serving of soy milk ice cream in this study can fulfill the low-fat claim and antioxidant.