THE EFFECT OF MONO-DIGLYCERIDE EMULSIFIER AND GELATIN STABILIZER AS FAT REPLACER TO THE CHARACTERISTIC OF LOW FAT GUAVA SOFT ICE CREAM

ANGGORO, ROY (2018) THE EFFECT OF MONO-DIGLYCERIDE EMULSIFIER AND GELATIN STABILIZER AS FAT REPLACER TO THE CHARACTERISTIC OF LOW FAT GUAVA SOFT ICE CREAM. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Ice cream is one of the dairy products favored by the public. Based on the texture, there are 2 types of ice cream, namely hard ice cream and soft ice cream. Soft ice cream enthusiasts tend to prefer ice cream that is soft but sturdy and not easy to melt even though it is at room temperature for a long time. Many people are also looking for ice cream that has a low fat content and unique taste. To meet this demand, it can be fulfilled by making low fat soft ice cream with guava flavor. Guava is a fruit with yellowish green skin and red flesh. Guava contains high vitamin C, which is a good source of antioxidants and has a high mineral content. Making low fat ice cream itself is done by removing all high fat ingredients and replacing the raw material, which is full cream milk, with low fat milk. To maintain a soft texture that is only obtained from the fat content, stabilizers and emulsifiers are needed which will become fat replacer in low-fat ice cream so that the texture of the ice cream remains soft. The purpose of this study was to determine the effect of monodiglyceride emulsifier and gelatin stabilizer as fat replacer on low fat soft ice cream in terms of its physical and chemical characteristics. The method of making low-fat soft ice cream is done by mixing ingredients in the form of 600 ml of split-guava guava puree, 2 liters of low fat UHT milk, 300 grams of granulated sugar, 30 grams of gelatin and 5 grams, 10 grams and 15 grams of emulsifier as a variable. The mixture is then put into a soft ice cream machine to be processed into soft ice cream. Analysis of soft ice cream includes analysis of total solids, fat content, viscosity, melting rate and time to melt. The study was conducted in 2 batches with 3 repetitions of analysis. The analysis results obtained are then compared with soft ice cream control. The results of the analysis show the addition of gelatin and emulsifier as fat replacer produces ice cream with better quality quality than control ice cream with high fat content. The more emulsifiers added, the viscosity of ice cream is higher and the melting rate and time to melt of ice cream decreased. The total solids and fat content of guava soft ice cream are low in fat with the addition of lower emulsifiers than control ice cream with high fat content.

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: 16 Apr 2019 09:55
Last Modified: 16 Apr 2019 09:55
URI: http://repository.unika.ac.id/id/eprint/18886

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