2019
DOI: 10.24014/jupet.v16i2.4072
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MELTING RATE, pH AND GLUCOSE CONTENT OF GOAT MILK ICE CREAM STABILIZE BY GRASS JELLY LEAVES GEL (Cyclea barbata Miers) IN DIFFERENT CONCENTRATION

Abstract: This research was conducted in May to June, 2016 in Post-Harvest Technology Laboratory of the Faculty of Agriculture and Animal Science State Islamic University of Syarif Kasim Sultan Riau, and Laboratory of Food and Beverage Trade, Cooperatives, Small and Medium Enterprises Services, Pekanbaru City, Riau Province. This study of aims to determine the physical quality the ice cream with the addition of grass jelly leaves gel as a stabilizer in ice cream. The experimental design used in this study was completely… Show more

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“…These observed pH variations might influence the survival of probiotics and the antioxidant properties of the ice cream, topics that will be discussed in the following sections. The pH value of milk ice cream varies depending on ingredients and production methods, typically ranging from 6.0 to 6.8 [21,[25][26][27][28][29]. This range has a significant impact on various aspects of ice cream quality.…”
Section: Ph Valuementioning
confidence: 99%
“…These observed pH variations might influence the survival of probiotics and the antioxidant properties of the ice cream, topics that will be discussed in the following sections. The pH value of milk ice cream varies depending on ingredients and production methods, typically ranging from 6.0 to 6.8 [21,[25][26][27][28][29]. This range has a significant impact on various aspects of ice cream quality.…”
Section: Ph Valuementioning
confidence: 99%