Susilawati, Susilawati and Sartika, Dewi (2018) OPTIMIZATION OF THE USE OF SUWEG (AmorphophalluscampanalatusB) FLOUR AS STABILIZER ON ORGANOLEPTIC PROPERTIES, OVERRUN AND MELTING TIME 0F GOATMILK ICE CREAM. In: ICGAB 2018 UB Malang, 18-20 September 2018, UB Malang. (Submitted)

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This study was aimed to find the optimal formulation for making goat milk ice cream using suweg tuber flour as stabilizer to substitutegelatin commonly used in making ice cream. In order to find the best formulation, ice cream were evaluated organoleptically for its color, texture, taste , aroma, and overall acceptance. While the melting time and overrunweredetermined objectively. The proportions of suweg tuber flour in the manufacture of goat milk ice cream were 0%, 2%, 4%, 6%, 8%, and 10%, as a comparison, 0.5% gelatin was used. The color and texture were evaluated using scoring test, while the taste, aroma and overall acceptance were evaluated using hedonic test (preference) performed by 30 trained panels for each test. The data were tested for their homogeneity using Bartlett test and the aditivity was tested usingTuckey test. Then the data were analyzed for variance to find the effect of the treatmets, and further analyzedusingLeast Significant Difference (LSD) test. All tests were carried out at the level of 1% or 5%. The results showed the color, taste and aroma, and overall acceptance of ice cream weresignificantly affected by treatments. The most preferred The highest score for overall acceptance was found in goat milk ice cream treated with 2% suwed tuber flour which was 8.85 (most preferred) . Whereas the highest value for melting time and overrun were found in goat milk ice cream treated with 10% suweg tuber flour, which were 24.5 minutes, 80.5%.

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SUSILAWATI
Date Deposited: 15 Nov 2018 03:09
Last Modified: 15 Nov 2018 03:09

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