The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production

Abstract

Fish scale gelatin as an alternative to pork gelatin is largely demanded by the community. The gelatin can be used as a stabilizer in the production of ice cream. This study aimed to define the potential of milkfish scale gelatin (Chanos chanos) as a stabilizer in ice cream. The milkfish scale gelatin with different concentrations used in this research were 0% as control, 0.3%, 0.5%, and 0.7%. Samples were analyzed such as yield, gel strength, and viscosity of gelatin as well as protein, overrun, melting rate, and hedonic tests on ice cream with three times of 100 replications. This study revealed that the addition of various concentrations of gelatin had a significant effect on the test parameters (p<0.05) in ice cream. The results of the gelatin yield test were 9%, the gel strength was 134.32 blooms, and the viscosity was 3.01 cP. The results of milkfish scale gelatin ice cream with three replications at a concentration of 0.7% overall had a better value, which concluded that milkfish scale gelatin has the potential to be used as an ice cream stabilizer and was well accepted by the panelis.

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

“…The formula devised in this study was not based on the banana and milk content, but on the concentration of the stabilizer used so as to provide a relatively uniform sweet taste (Syed et al, 2018). Swastawati et al (2022) showed that the flavour score with 0.7 % fish gelatin addition had the highest value and also had significant difference (p<0.05) from other gelatin additions. In addition, Ayudiarti, Suryanti, and Oktavia (2020) reported that the highest flavour score was given by ice cream using 0.1 % tuna gelatin while the lowest score was given by ice cream using 0.3% tuna gelatin.…”

“…Therefore, the smell of fish gelatin was not detected by the panellists (Regand & Goff, 2002). In a study by Swastawati et al (2022) they reported that using 0.7 % of fish gelatin has the highest score, with a significant difference of p≤0.05, whereas Ayudiarti, Suryanti, and Oktavia (2020) showed that ice cream with 0.5 % fish gelatin had the highest aroma score.…”

“…Gelatin extracted from fish scale and skin is a biopolymer that contains protein up from 85% to 92%, water, and mineral salt (Alipal et al, 2021;Choi & Regenstein, 2000;Duconseille et al, 2015;Gómez-Guillén et al, 2002;Karim & Bhat, 2009). Recent study in Indonesia, developing fish gelatin had been conducted using corkfish (Channa striata) (Ayudiarti, Hastarini, & Susilowati, 2020), tuna fish (Ayudiarti, Suryanti, & Oktavia, 2020), catfish (Alika & Atma, 2018), milkfish (Chanos chanos) (Swastawati et al, 2022), and other fish (Lestari et al, 2019). Gelatin made from these fish bones and skin has the potential to be used as a stabilizer.…”