THE EFFECT OF MONO-DIGLYSERIDE AS EMULSIFIER ON THE CHARACTERISTIC OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) LOW FAT SOFT ICE CREAM

SURADJI, ALVIN PRATAMA (2018) THE EFFECT OF MONO-DIGLYSERIDE AS EMULSIFIER ON THE CHARACTERISTIC OF RED DRAGON FRUIT (HYLOCEREUS POLYRHIZUS) LOW FAT SOFT ICE CREAM. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Ice cream is one of the dairy products that the public favored. Based on the texture, there are 2 types of ice cream, which are hard ice cream and soft ice cream. Soft ice cream enthusiasts tend to prefer ice cream that is soft but firm and not easy to melt despite being at room temperature for a quite long time. Recently, people are starting to pay more attention to their health. One way to improve the characteristics and improve the functional value of soft ice cream is to make low fat soft ice cream using red dragon fruit as the ingredient and adding cortina as well. Red dragon fruit itself contains high vitamin C, which is a good source of antioxidants, while mono- diglyceride as emulsifier are known to improve ice cream texture. The purpose of this study is to determine the effect of mono- diglyceride emulsifier as fat replacer on low fat red dragon fruit soft ice cream in terms of physical and chemical characteristics. The research methods include mixing ingredients, which are seedless red dragon fruit juice, low fat UHT milk, mono- diglyceride, gelatin, sugar, and water, that are then put into soft ice cream machines to be processed into soft ice cream. Physical analysis carried out includes viscosity analysis, time to melt analysis and melting rate analysis. Chemical analysis carried out includes total solids and fat content.The results showed that the more mono- diglyceride emulsifiers are used, viscosity will increase, melting rate will be lower and the time needed to melt the ice cream perfectly (time to melt) will be shorter. Analysis results of total solids and fat content show that the use of monodiglyceride emulsifiers can significantly reduce fat and total solids compared to control soft ice cream.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Apr 2019 03:42
Last Modified: 22 Apr 2019 03:42
URI: http://repository.unika.ac.id/id/eprint/18997

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