Acceptability Test and Potassium Levels of Edamame Ice Cream (Vetsoice) as an Alternative Snack to Prevent The Risk of Hypertension

Abstract

Hypertension is a public health problem in Indonesia whose prevalence continues to increase every year. One of the factors that cause hypertension is a high sodium consumption pattern. Potassium can overcome excess sodium in patients with hypertension. Edamame is rich of potassium. Therefore, edamame soybeans can be used as ice cream with the hope that it can be another alternative in obtaining potassium intake. The objective of this study was to determine the acceptability of panelists and potassium levels of edamame ice cream. This research is an laboratory experimental research type. The data were obtained from 2 tests: one is the acceptance test, and two for potassium content of ice cream formulations with different edamame soybeans. Data analysis used the Kruskal Wallis statistical test and continued with the Mann – Whitney test to determine the significant difference in acceptability between treatments. Furthermore, the potassium content of the product that is most preferred is tested using the spectrophotometer method. The results of this study showed that the ice cream with the highest value was the formulation with the addition of 20% edamame soybeans. The results of the Kruskal Wallis test and continued with the Mann – Whitney test showed that there were significant differences in the color and taste indicators (P<0,05), while not on the aroma and texture indicators (P>0,05). Selected ice cream with the addition of 20% edamame soybeans has a potassium content of 3214,80 mg in 100 grams of the product. By consuming 30g of edamame ice cream, it could fulfill the potassium needed which prevent the risk of hypertension. Therefore, this edamame ice cream could be as a healthy snack for those who has hypertension risk