Have you ever thought that rubber seeds, often considered waste, could be transformed into delicious ice cream? This isn't just a sweet treat; this ice cream is called mellorine and contains high levels of plant-based protein that are beneficial for the body.

From Waste to Potential

For a long time, rubber seeds have ended up as plantation waste with no added value. However, research shows that rubber seeds contain 14–34% plant-based protein. In line with Food Law No. 18/2012, every new food innovation must undergo safety, nutritional standard, and quality assurance tests. This opens the door for a healthier and more environmentally friendly diversification of local food.

The Challenge Behind the Sweetness of Ice Cream

However, processing rubber seeds into ice cream is not an easy task. The main challenges are the typical bitter taste of rubber seeds and the presence of HCN (hydrogen cyanide), which is harmful to the body. This is where science plays a role: through soaking and boiling for a specific duration, the HCN content can be successfully reduced to below the safe threshold of < 1 mg/kg.

To achieve a soft ice cream texture, the rubber seeds are then formulated with additional ingredients such as skim milk, sugar, and CMC (carboxymethyl cellulose). From various experiments, the best combination was found at a water-to-rubber-seed ratio of 3:1. The experiment resulted in mellorine ice cream with higher protein and fat content, making it both healthy and a delight for the taste buds.

From East Kalimantan

This innovation by Ir. Jefri Pandu Hidayat, S.T., M.T., IPP, a lecturer in Chemical Engineering at ITK, and Head of the Center of Excellence for Tropical Agri-Products of Kalimantan (A-KAL) together with student Farah Iffatur Rizqy, isn't just about creating unique ice cream. It addresses two major challenges: reducing plantation waste and presenting a delicious, high-nutrient food alternative.

Rubber seeds, once overlooked, now have the potential to become a new star in local food innovation. This proves that with science and creativity, something considered a burden can be turned into a blessing. The use of rubber seeds for mellorine ice cream is a bold step towards a future of healthy, innovative, and sustainable food. Let's support local research and continue to see the great potential around us, because who knows, today's waste could be tomorrow's favorite food.