Overrun, kecepatan leleh, kadar vitamin C, dan karakteristik sensoris es krim rosela (Hibiscus sabdariffa L.) dengan variasi jenis penstabil

Yuliani, Yuliani; Adhyatma, Adhyatma; Agustin, Sukmiyati

doi:10.35941/jtaf.2.1.2020.4018.26-33

Cited by 2 publications

(1 citation statement)

References 2 publications

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“…Waktu leleh frozen yogurt yang dihasilkan pada penelitian ini sebesar 11,59-19,82 menit (Tabel 2) sudah memenuhi standar waktu leleh es krim (10-20 menit) (Failisnur 2013). Es krim dengan penstabil gelatin juga dilaporkan memiliki kemampuan yang baik dalam memperpanjang waktu pelelehan dibandingkan dengan penstabil lain seperti CMC dan karagenan (Yuliani et al 2019).…”

Section: Waktu Lelehunclassified

Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt

2023

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Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).

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Section: Waktu Lelehunclassified

Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt

2023

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Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela

'Izzati,

Arief,

Budiman

et al. 2024

J. Ilmu. Pertan. Indones.

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This study develops roselle yogurt ice cream by combining the probiotic benefits of yogurt with bioactive compounds from roselle flowers. Yogurt is produced through milk fermentation by lactic acid bacteria, while roselle flower extract is rich in anthocyanins and flavonoids known for their antioxidant, antibacterial, and anti-inflammatory properties. The research methods included a comprehensive analysis of physicochemical properties, nutritional content, microbiology, antioxidant activity, and organoleptic characteristics. Using a randomized complete design, data analysis employed ANOVA and the Least Significant Difference tests (P < 0.05), with sensory evaluation conducted using the Kruskal-Wallis test. The results of exploring the synergy between roselle yogurt and ice cream in varying proportions (20:80, 30:70, 40:60) showed that the treatment with a 30:70 ratio of roselle yoghurt (P2) was optimal in physicochemical characteristics such as pH 5.47, total titratable acidity 0.74%, overrun 75.61%, and meltdown rate of 26.98 minutes. P2 also exhibited the highest total antioxidant activity at 137 µg/mL, with good sensory acceptance from consumers. This experiment provided an understanding of the potential of roselle yoghurt ice cream as a product that meets increasingly selective consumers' nutritional and health needs. It is hoped that these findings will stimulate the development of ice cream products that are not only commercially popular but also provide significant health benefits. Keywords: roselle yoghurt ice cream, antioxidant activity, consumer health

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Overrun, kecepatan leleh, kadar vitamin C, dan karakteristik sensoris es krim rosela (Hibiscus sabdariffa L.) dengan variasi jenis penstabil

Cited by 2 publications

References 2 publications

Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt

Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt

Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela

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