Es krim merupakan makanan beku yang secara komersial terbuat dari bahan dasar susu sapi. Dibutuhkan bahan dasar bukan susu sapi bagi penderita intoleransi laktosa. Penelitian ini bertujuan mengetahui pengaruh konsentrasi lesitin dan agar-agar terhadap karakteristik fisik (overrun, kecepatan leleh, dan viskositas) serta sifat sensoris es krim kacang tanah. Penelitian dilakukan menggunakan metode rancangan acak lengkap faktorial dengan dua faktor, yaitu konsentrasi lesitin (1%, 1,5%, 2%) dan konsentrasi agar-agar (0,3%, 0,4%, 0,5%). Hasil penelitian menujukkan bahwa konsentrasi lesitin dan agar-agar berpengaruh nyata terhadap overrun, kecepatan leleh, viskositas, skoring tekstur, dan kesukaan terhadap tekstur es krim kacang tanah. Sementara interaksi konsentrasi lesitin dan agar-agar berpengaruh nyata terhadap overrun, skoring tekstur, dan kesukaan terhadap tekstur es krim kacang tanah. Formulasi terbaik pada pembuatan es krim kacang terdapat pada penambahan 2% lesitin dan 0,3% agar-agar. Harga pokok produksi es krim kacang tanah yaitu Rp. 1.257 dan harga jual sebesar Rp. 1.571 dengan pengambilan keuntungan 25%. Break event point (unit) es krim kacang tanah yaitu 14.400 cup, dan break event point (harga) es krim kacang tanah yaitu Rp. 1.257.

Ice cream is a frozen food that is commercially made from basic ingredients of cow’s milk. It takes the basic ingredients instead of cow's milk for people with lactose intolerance. This study aims to determine the effect of lecithin and jelly concentration to on physical characteristics (overrun, melting speed, and viscosity) as well as the sensory properties of peanuts ice cream. The study was conducted using a completely randomized factorial design with two factors, namely the concentration of lecithin (1%, 1.5%, 2%) and jelly concentration (0.3%, 0.4%, 0.5%).The results showed that the concentration of lecithin and jelly significantly affected overrun, melting speed, viscosity, texture scoring, and texture preferences of peanut ice cream. While the interaction concentration of lecithin and jelly significantly affected overrun, texture scoring, and texture preferences of peanut ice cream. The best formulation for making peanut ice cream is in the addition of 2% lecithin and 0.3% jelly. Cost of production of peanut ice cream is Rp. 1,257 and the selling price by Rp. 1571 with 25% profit taking. Break even point (units) of peanut ice cream is 14,400 cup, and the break even point (price) of peanut ice cream is Rp. 1,257.