Abstract : According to Riskesdas (2013), the proportion of population> 15 years who experience hypercholesterolemia is 35.9%. Lestari S research (2016) shows that of 17 people with hypercholesterolemia, 13 (46.4%) have less fiber intake, and 10 (41.7%) have less antioxidant intake. Fermented Glutinous Black Rice and Soy Flour Ice Cream Products that are rich in protein, isoflavones, fiber, and anthocyanins are needed to help reduce blood cholesterol levels which have been proven by several studies to be used as antihypercholesterolemia. This study aims to determine the best formulation of products, data formulation of Fermented Glutinous Black Rice and soy flour, the effect of differences in ice cream formulation on the color, aroma, taste, and texture of the product, as well as knowing the levels of protein, isoflavones, fiber, and anthocyanins of the best formulation product. Design an experimental study research with a Completely Randomized Design (CRD). The research method uses hedonic tests to determine organoleptic properties, kjeldahl for protein testing, literature studies for isoflavone testing, enzymatic gravimetry for fiber testing, and differential pH for anthocyanin tests carried out in February to March 2020. The research was conducted at the Laboratory of Food Technology and Test Organoleptic Laboratory of Poltekkes Bandung, Food Technology Laboratory of Pasundan University, and Testing Laboratory of Bogor Agro Industry Center. Ice cream formulations were obtained from the calculation results, the Formula of Fermented Glutinous Black Rice: soybean flour F1 (85%: 15%), F2 (50%: 50%), F3 (40%: 60%). Kruskal Wallis test results showed there were significant differences in the hedonic test of color and taste. F1 excels at aspects of color, aroma, taste, and texture. It is hoped that further research will be conducted on the effect of giving Fermented Glutinous Black Rice and Soy Flour Ice Cream to samples with blood cholesterol levels above normal.
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