THE EFFECT OF TALAS BELITUNG (Xanthosoma sagittifolium) ON PHYSIOCHEMICAL AND SENSORY PROPERTIES OF REDUCED FAT ICE CREAM

GHANIE, VINCENTIUS ANDREW SETIAWAN (2018) THE EFFECT OF TALAS BELITUNG (Xanthosoma sagittifolium) ON PHYSIOCHEMICAL AND SENSORY PROPERTIES OF REDUCED FAT ICE CREAM. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Some formulation trends in ice cream making lead to low-fat product or ice cream products with certain functional content. To make low-fat ice cream, fat replacers are used as a substitute for fat in the food composition. This study used talas Belitung as carbohydrate-based fat replacers. Talas Belitung is a type of tubers that has great potential as a food source of fiber, vitamins, minerals, and proteins. The objective of this study is to determine the effect of different formulations of ice cream through substituting whipped cream with talas belitung flour on physicochemical and sensory properties of ice cream. Sensory evaluation was performed to know the level of acceptance of panelist to ice cream talas belitung. Other analysis were chemical analysis (moisture content, protein, fat, and starch) and physical analysis (hardness, overrun, viscosity, melting rate, and time to melt). Talas belitung at 20% in ice cream has a hardness of 3333.32 ± 220.09 gf, viscosity 2150.73 ± 84.40 cP, overrun 23.33 ± 4.71 mL, melting rate 0.95 ± 0.12 g / minute, and time to melt 58.86 ± 2.36 minutes. Chemical characteristics in water content of 61.75 ± 0.43 g / 100 g, protein content 9.26 ± 0.33 g / 100 g, fat 7.25 ± 0.26 g / 100 g, starch by 0.036 ± 0.001 mg/100 g. Talas belitung at 30% in ice cream has a hardness of 4063,46 ± 130,58 gf, viscosity 1618,5 ± 88,73 cP, overrun 22,77 ± 4,90 mL, melting rate 1,11 ± 0,07 g / minute, and time to melt 63.71 ± 0.08 minutes. Chemical characteristics in water content of 62.15 ± 0.52 g / 100 g, protein content 8.37 ± 0.15 g / 100 g, fat 6.83 ± 0.13 g / 100 g, starch by 0.038 ± 0.001 mg / 100 g.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 12 Dec 2018 06:46
Last Modified: 12 Dec 2018 06:46
URI: http://repository.unika.ac.id/id/eprint/17557

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