THE EFFECTS OF GELATIN CONCENTRATION AS PROTEIN- BASED FAT MIMETICS IN LOW FAT SOFT ICE CREAM OF RED GUAVA (Psidium guajava L.)

HARTONO, MONICA ARDELIA (2019) THE EFFECTS OF GELATIN CONCENTRATION AS PROTEIN- BASED FAT MIMETICS IN LOW FAT SOFT ICE CREAM OF RED GUAVA (Psidium guajava L.). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Soft ice cream is a frozen dessert product that contains high nutrition, sweet and soft texture so that it is in great demand by various groups of people. Besides containing high nutrition, soft ice cream also has a high fat content of 10% to 16%. Excessive consumption of fat causes high rates of obesity in children and adults in Indonesia. A healthy lifestyle makes people more careful in choosing products to be consumed such as low-fat dairy products. Processed dairy products are low fat ice cream. Gelatin is a hydrocolloid that is widely used in making ice cream as fat mimetics. The addition of gelatin in ice cream is able to solve the problems that arise in low fat ice cream such as rough texture and characteristics that do not resemble ice cream in general. The purpose of this study was to determine the effect of adding gelatin as a protein-based fat mimetics to physical characteristics (viscosity, time to melt, and melting rate) and chemistry (fat content and total solids) soft ice cream red guava (Psidium Guajava L.) low fat. In addition, it also aims to determine the optimum concentration of gelatin so that low fat soft ice cream has the same quality as soft ice cream control. In this study, the low fat soft ice cream tested had 3 different formulations with different gelatin addition i.e. 10 grams, 20 grams and 30 grams. The control soft ice cream used in this study is ice cream with full cream milk and ice cream with low fat milk. Data analysis used the One Way Anova Duncan Test. Tests carried out on ice cream are total solids, fat content, melting rate, time to melt, and viscosity. The test results showed that the higher the concentration of gelatin added, there was an increase in the after and before viscosity of cooling, total solids, and time to melt. But the resulting melting rate decreases and is inversely proportional to time to melt. Ice cream with the addition of gelatin has a fat content ranging from 0.48% to 0.52%. The addition of gelatin can reduce fat levels without reducing the quality of the ice cream.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:45
Last Modified: 22 Nov 2019 00:45
URI: http://repository.unika.ac.id/id/eprint/19902

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