The Effect of Additional Carrageenan on The Quality of Green Bean ( Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

The aim of this research was to determine the effect of adding carrageenan on quality milk ice cream based on viscosity, density, total dissolved solid, and color L*a*b*. The material used in this research were full cream milk, skim milk, whipping cream, sugar, TBM emulsifier green bean flour, and carrageenan. The research method used was an experimental method without repetition with four treatments. Variables were tested 4 times in sample analysis . Carrageenan added to the milk ice cream formulation consists of treatment: 0% (T0); 0.3% (T1); 0.6% (T2); 0.9% (T3). The result showed that carrageenan addition gave an increased the viscosity, density, and total dissolved solid, but didn’t increase the L*a*b* color of the ice cream. The average value of viscosity is 5.45-16.55, density1.182-1.188, total dissolved solid 35.50-37.00 0 brix, color L* 79.13-79.98, color a* -3.15-(-3.47), and b* 14.47-15.99. Based on the results of this research, it can be concluded that the addition of carrageenan with different concentration levels resulted in the viscosity value of milk ice cream increasing by 15.55cP and the L*a*b* color value not increasing, as well as increasing the density by 1.188% and total dissolved solid by 37.00 0 Brix.


INTRODUCTION
Milk is an animal food that has sufficient complete nutrition and is safe for human consumption.Milk is the liquid resulting from milking from the udder of a healthy and clean cow, which has not received any treatment other than cooling and its natural content has not been added or subtracted (SNI 3141-01:2011).The contents of milk generally consist of protein, fat, lactose, vitamins, minerals and water.Indicators of good quality milk are determined based on the constituent components of milk, which consist of fat, protein, lactose, vitamins and minerals or called total solids (TS), while non-fat solids (SNF) or non-fat dry matter is the dry material that remains in the milk.when milk fat is removed and consists of all milk components except fat (Maryana et al., 2024).Milk is a material that is easily damaged or does not last long and has a limited shelf life (perishable food), therefore milk needs to be processed or handled, one of the processed milk products is ice cream.Ice cream is a semi-solid food that is prepared by freezing ice cream mixture or a mixture of milk, animal fat or vegetable fat, sugar, and with or without other food ingredients and permitted food ingredients (SNI 01-3713-1995).The process of making ice cream includes preparation of ingredients, mixing, pasteurization, homogenization, cooling and packaging.Pasteurization aims to kill pathogenic microorganisms.Homogenization functions to increase the viscosity of the dough.Cooling functions to stop continued heating.The stirring process aims to reduce the size of the ice cream crystals that form so that air mixes into the ice cream mixture.
The composition of the dough will greatly determine the quality of the ice cream in the manufacturing process (Sihombing et al., 2023).The principle of making ice cream is the process of forming the body of ice cream in a mixture of three forms of ingredients, namely solid, liquid and air.Problems that are often experienced in the process of making ice cream are low viscosity and rough texture.Putri et al. (2014), explained that efforts are needed to get good quality ice cream, namely by adding stabilizers.The function of using stabilizers is to maintain emulsion stability, prevent the formation of large ice crystals, provide product uniformity and improve the texture (Widyasari et al., 2018).The type of ice cream stabilizer commonly used is gelatin.The using of gelatin is expensive so carrageenan can be used as an alternative as an ice cream stabilizer.Carrageenan is an additive obtained through the seaweed extraction process which consists of sulfated polyglycan chains with a molecular mass of approximately over 100,000 and contains hydrocolloid compounds.Carrageenan is a stabilizer because it contains negatively charged sulfate groups along the polymer chain and is hydrophilic which can bind water or other hydroxyl groups (Saefudin et al., 2020).This hydrophilic nature with the addition of carrageenan in the emulsion product will increase the viscosity so that it becomes stable and increases the density and total dissolved solids of the emulsion.The use of carrageenan as a stabilizer in making ice cream can strengthen the taste, strengthen the texture of the ice cream, it can also be used to maintain thawing and the ability to hold more water, thus affecting the viscosity of the ice cream and L*a*b color.In order to improve the taste and fortification purposes of the ice cream produced, the addition of mung bean flour is carried out which is rich in protein and nutritional sources (Rembet et al., 2023).Based on the above background, research was conducted on the effect of adding carrageenan in terms of viscosity, density, total dissolved solids and L*a*b color.

Research Materials
The research material used in this research was green bean milk ice cream based on full cream milk with the addition of carrageenan and other ingredients.
The ingredients used in making green bean milk ice cream consist of full cream milk with the Frisian flag brand, skimmed powder, whipping cream (Anchor), granulated sugar (Gulaku), TBM emulsifier (Koepoe-koepoe), green bean flour (Tsbali) produced by PT Tamba Sanjiwani which is purchased in online stores, and carrageenan (INDOgum) which is purchased online.
Equipments used to make ice cream includes beaker glass, thermometers, basins, ice cream cups, pans, spoons, soles, knives, freezers, ice cream makers (GEA), and refrigators (Midea).Equipments used for viscosity analysis include viscometers and film pots.The next analysis, namely density, requires equipments including a pycnometer tube, analytical scale (METTLER TOLEDO) and drop pipette.Equipments used for analysis of total dissolved solids include a Brix refractometer (Atago Master 53) and drop pipettes.Equipments used for L*a*b color analysis include color reader (Konica Minolta CR-10) and plastic clips.

Research Method
The research method used in this study was a laboratory experimental method using 4 treatments without repetition.Variables were tested 4 times in sample analysis.The data were tabulated and analyzed using descriptive analysis.Treatment consists of: T0 = Milk Ratio 68.5% without carrageenan T1 = Milk Ratio 68.2% + 0.3% carrageenan T2 = Milk Ratio 67.9% + 0.6% carrageenan T3 = Milk Ratio 67.6% + 0.9% carrageenan

Research Procedure
The procedure for making green bean flour is done by washing the green beans thoroughly, then draining them, then roasting them until dry and removing them, then pounding them gently so that the skin peels off, removing the skin from the green beans, then pounding them until smooth and then sifting them (Muniara et al., 2020).The procedure for making green bean milk ice cream begins with preparing the ingredients and then pasteurizing the full cream milk, skim milk, whipping cream, granulated sugar and TBM emulsifier into a stainless bowl until it reaches a temperature of 75ºC.Then the mixture is agitated, that is, the temperature is lowered to 45ºC and the carrageenan and green bean flour are added, stirred until homogeneous.Next, the ice cream mixture is aged for ± 4 h in the refrigerator and after that the ice cream mixture is put into the ice cream maker for ± 50 min and put into ice cream cups that are labeled according to the treatment and repetition.Then proceed with freezing the ice cream in the freezer for 24 h.

Viscosity
Viscosity is a parameter for measuring the viscosity of a fluid or liquid.The process of measuring is important because viscosity can affect the mobility of water molecules in the space between the particles in the ice cream, making it narrower or wider (Widiantoko and Yunianta, 2014).Viscosity was measured using a Brookfield viscometer using spindle needle No. 3, and with a rotation speed of 30 rpm, time 30 seconds/ 1 min.

Density
Density or what is usually called density is a measurement of the mass per unit volume of an object (Landi and Arijanto, 2017).The density of ice cream is determined using the pycnometry method.According to AOAC (2000), density measurements start from an empty pycnometer, weighed (W2), then the pycnometer is filled with 25 mL of ice cream sample, then weighed (W1) and then calculated using the formula Density (g/ml) = W2−W1 25 × 100

Total Dissolved Solids
The total dissolved solids testing procedure can be carried out using the refractometry method (AOAC, 2005).Measurement of total dissolved solids was carried out by placing a 1 mL sample of ice cream on the recractometer prism, then directing it to a light source to see the measurement results. 0Brix is a unit of total dissolved solids yield.

L*a*b Color
The test follows Widagdha and Fithri (2015), turning on the color reader using the L*a*b system, then calibrating the color hunter and selecting the color white, then the calibration results are saved and finally the tip of the receptor is attached to the sample until the light turns on, then the results obtained are recorded.Measurements were carried out 3 times on each sample

Viscosity
The average viscosity value of green bean milk ice cream with the addition of carrageenan can be seen in Table 1.
Based on Table 1, the average viscosity ranges from 5.45 ± 0.52cP-16.55± 0.75cP.The lowest average viscosity with descriptive analysis was found in T0, namely the treatment without the addition of carrageenan, while the highest viscosity results were found with a percentage of carrageenan addition of 0.9%.The higher the percentage of carrageenan added, the higher the viscosity produced because carrageenan can bind large amounts of water and cause the space between particles to become smaller so that more water is trapped and makes the product thicker (Agustin and Widya, 2014).This is also supported by Karami et al. (2018) that carrageenan has the property of forming a gel, causing the ingredients that make up ice cream to be more bound, and causing thickening.Widyasari et al. (2018) states that the higher the molecular weight value and concentration of the stabilizer, the viscosity of the product will increase and the higher the viscosity produced, the thicker the ice cream will be.

Density
The average density value of green bean milk ice cream with the addition of carrageenan can be seen in Table 2. Based on Table 2, the average density ranges between 1.182 ± 0.00 (g/ml)-1.188± 0.00 (g/ml).The lowest average density with descriptive analysis was found in T0,

Treatments
Viscosity (cP) ± SD T0 5.45 ± 0.52 T1 6.05 ± 0.41 T2 9.20 ± 2.19 T3 16.55 ± 0.75 The Effect of Additional Carrageenan namely treatment without the addition of carrageenan, while the highest density results were found in T3 with a percentage of carrageenan addition of 0.9%.The higher the percentage of added carrageenan, the higher the resulting density.The increase in ice cream density was due to the addition of solids in the form of polycarrageenan polycarases, resulting in the density in each treatment increasing along with the added concentration.According to Bajad et al.
(2016) the increasing density caused by increasing levels of non-fat solids, sugar and stabilizers, while the decreasing density is caused by decreasing levels of fat.
According to Herlina et al. (2018) the viscosity of a substance can affects its density because viscosity is directly proportional to density, therefore the greater the viscosity of a substance, the greater its density.Dissolved solids also affect density because many particles are dissolved, so friction between particles is higher and viscosity is also higher.
Table 2. Average density (g/ml) of green bean milk ice cream with the addition of carrageenan

Total Dissolved Solids
The average total dissolved solids value of green bean milk ice cream with the addition of carrageenan can be seen in Table 3.Based on Table 3, the average total dissolved solids result for each treatment ranged from 35.50 ± 0.400 brix to 37.00 ± 0.740 brix.The lowest average total dissolved solid with descriptive analysis was found in T0, namely the treatment with a percentage without the addition of carrageenan, while the highest fat content results were found in P3 with the treatment with the addition of 0.9% carrageenan.The results of the research can be seen that the total dissolved solids of green bean milk ice cream tend to increase.
This increase in total solids occurs because the added carrageenan can stabilize the material in the form of a suspension which can bind sugar and this carrageenan is a type of polycarageenan which can decompose into reducing sugars (Chairi et al. 2014).
Table 3.Average total dissolved solids ( 0 Brix) of green bean milk ice cream with the addition of carrageenan According to Wijayanti et al. (2016) the total solids of ice cream are also interconnected with viscosity, the higher the total solids of ice cream, the viscosity of the ice cream will also increase.This was proven in T3 with the addition of 0.9% carrageenan resulting in total dissolved solids of 37% and a viscosity of 16.55cP.According to Beegum et al. (2021), total dissolved solids generally come from stabilizers, sugar and emulsifiers of non-fat milk solids (SNF).
According to the Indonesian National Standard (SNI 01-3713-1995), the total ice cream solids requirement regarding ice cream quality requirements is a minimum of 3.4%.In research on ice cream with the addition of carrageenan, the total solids obtained ranged from 35.50% Brix -37.00%Brix, so it complies with the requirements of the SNI 01-3713-1995 ice cream quality standard.

L* Color
The average L* color value of green bean milk ice cream with the addition of carrageenan can be seen in Table 4. Based on Table 4, the average color L* for each treatment ranged from 79.13 ± 0.49% to 79.98 ± 0.99%.
The lowest average L* color with descriptive analysis was found in T3, namely the treatment with an additional percentage of 0.9% carrageenan, while the highest L* color average was found in the control treatment.The greater the percentage of added carrageenan, the smaller the L* color produced.This is in accordance with the opinion of Kiranawati et al. (2022), that the amount of carrageenan can affect the brightness level (L*) of ice cream, this is because carrageenan has properties that can bind water, making the solution thick so that the brightness intensity decreases.According to Wulandari et al. (2017), the brightness value range (L*) for a product with a value of 0-50 indicates the product has a dark color, while a value range of 50-100 indicates the product has a bright color.The average a* color value of green bean milk ice cream with the addition of carrageenan can be seen in Table 5.Based on Table 5, the average color a* for each treatment ranges from -3.15 ± 0.31% to -3.47 ± 0.43%.
The lowest average a* color with descriptive analysis was found in T0, namely the treatment with an additional percentage of 0.9% carrageenan, while the highest average a* color was found in the control treatment.The greater the percentage of added carrageenan, the smaller the a* color produced.According to Fauzi and Hapsari (2020), the average color -a* decreases due to the addition of a higher concentration of carrageenan, which will produce a greenish yellow color.The greenish color produced by ice cream can also be influenced by the raw materials.According to research by Permatasari (2017), the a* value is decreasing because the color of the green bean flour used is light yellow, slightly greenish.This color causes the -a* value of ice cream to decrease.Increasing product viscosity will also cause a decrease in color value.According to Suita et al. (2023), the intensity of the a* value is characterized by (-) and (+) values, where the (+) value indicates a red color, while the (-) value indicates a greenish color.
Table 5.Average a* color of green bean milk ice cream with the addition of carrageenan

b* Color
The average b* color value of green bean milk ice cream with the addition of carrageenan can be seen in  Table 6.Average b* color of green bean milk ice cream with the addition of carrageenan The results obtained for ice cream on the b* value showed that the b* value was increasing, and the addition of carrageenan indicated a change in the yellow color that was getting deeper.

CONCLUSION
Based on the results of this research, it can be concluded that the addition of carrageenan with different concentration levels resulted in the viscosity value increasing and the L*a*b color value not increasing, as well as increasing the density of milk ice cream and the total dissolved solids.
namely the control treatment, while the highest b* color average was in T2, namely the treatment with an additional percentage of 0.6% carrageenan.The results of the research can be seen that the addition of carrageenan with different percentages to each ice cream treatment resulted in the yellowness value (b*) of the ice cream tending to increase, but decreased at P3. have a direct influence on the yellow color, because carrageenan has a white color, and the color of the product produced is also dominated by the color of the raw materials used.According to Suita et al. (2023), the intensity of the b* value is marked with (-) and (+) values, where the (+) value indicates yellow, while the (-) value indicates blue.A deeper color is obtained from a higher b* value.

Table 4 .
Average L* color of green bean milk ice cream with the addition of carrageenan

Table 6 .
Basedon Table6, the average color b* for each treatment ranges from 14.47 ± 0.92% to 15.99 ± 1.12%.The lowest average b* color with descriptive analysis was found in T0,