The growing consumer interest in healthier, lactose-free desserts has spurred innovation in functional, plant-based ice cream. This study aimed to formulate and evaluate a lactose-free ice cream made with tempeh, pineapple peel extract, and porang glucomannan to enhance nutritional and functional qualities. The experiment employed a Randomised Block Design (RBD) with four formulations and three replications (12 experimental units). The formulations varied in the ratios of pineapple and pineapple peel extract-enriched tempe paste: F1 (80:20), F2 (60:40), F3 (40:60), and F4 (20:80). The products were analysed for proximate composition, energy, antioxidant activity, vitamin C, and pH. Statistical results showed significant differences (p < 0.05) in protein, fat, carbohydrate, moisture, ash, energy, antioxidant activity, and pH, while vitamin C levels remained stable. The optimal formulation (F4) contained 90.52 Kcal/100 g, 3.41% protein, 2.40% fat, 13.81% carbohydrates, 80.10% moisture, 0.27% ash, 16.10 mg/100 g vitamin C, and 45.66 mg/ml antioxidant activity (IC50). Compared to conventional dairy ice cream (180–250 Kcal/100 g), this product offers lower energy and enhanced functional properties, demonstrating the potential of tempe paste, a formulation combining tempe and pineapple peel extracts, as a sustainable, health-oriented, lactose-free frozen dessert.
Kurniawati et al. (Thu,) studied this question.