Aprilia, Salma and Suroso, Erdi and Astuti, Sussi and Susilawati, Susilawati (2023) PENGARUH PENGGUNAAN BERBAGAI JENIS STABILIZER TERHADAP SIFAT FISIK DAN SENSORI ES KRIM DENGAN PENAMBAHAN UBI JALAR KUNING (Ipomoea batatas L. Lam). JURNAL AGROINDUSTRI BERKELANJUTAN, 2 (1). pp. 98-109. ISSN 2828-8513
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Abstract
The purpose of this study was to determine the effect of various types of stabilizers on the physical and sensory properties of ice cream with the addition of yellow sweet potato and to determine the best type of stabilizer that produces ice cream with good physical and sensory properties. The study was arranged in a completely randomized design (CRD) with a single factor and four replications. The single factor treatment was a stabilizer type with 6 levels, that is 0.5% CMC (P1), 0.5% sodium alginate (P2), 0.5% carrageenan (P3), 0.5% arabic gum (P4), 0.5% gelatin (P5), and 0.5% pectin (P6). The results showed that the use of various types of stabilizers for ice cream with the addition of yellow sweet potato had a significant effect on overrun, texture, color, and overall acceptance, but did not significantly affect the melting speed and stability of the ice cream emulsion. The best type of stabilizer for ice cream with the addition of yellow sweet potato is 0.5% gelatin (P5) with an overrun value (52.95%), emulsion stability (86.82%), melting speed (27.00 minutes), texture score 4.31 (soft), color score 2.73 (yellowish white), and overall acceptance score 4.44 (like). Yellow sweet potato ice cream with the addition of 0.5% gelatin stabilizer contains fat content (22.18%), protein content (6.29%), total solids content (37.36%), crude fiber content (0.67% ), and antioxidant activity (752.32 g/mL). Keywords : ice cream, stabilizer, yellow sweet potatoes
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | DR SUSSI ASTUTI |
| Date Deposited: | 15 May 2023 01:22 |
| Last Modified: | 15 May 2023 01:22 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/51583 |
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