PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ACTIVATED CHARCOAL - PANDAN (Pandanus amaryllifolius Roxb. ) SOFT ICE CREAM LOW FAT WITH VARIOUS ADDITIONS OF CORN STARCH CONCENTRATION.

PARAMARTHA, JOANNA DESTINY (2019) PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF ACTIVATED CHARCOAL - PANDAN (Pandanus amaryllifolius Roxb. ) SOFT ICE CREAM LOW FAT WITH VARIOUS ADDITIONS OF CORN STARCH CONCENTRATION. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Soft ice cream is one of the product from milk which is served frozen and made as a dessert. Soft ice cream usually has a soft texture and creamy taste. Various unique soft ice cream innovations, add to the popularity of soft ice cream. Addition of activated charcoal as a colorant and pandan extract as natural flavor, can be used in the development of soft ice cream products. The fat content in soft ice cream has a role in determining the body texture. The problem that most often arises in the process of making soft ice cream low fat is a less smooth texture. Carbohydrate-based fat mimetic can be used to improve texture. Fat mimetic helps to increase viscosity in combining more air bubbles and stabilizing the matrix structure of soft ice cream. An ingredient that can be used as a carbohydrate-based mimetic fat is cornstarch. The purpose of this study was to determine the exact amount of cornstarch concentration so that it can make active charcoal- pandanus sof ice cream low fat with a total addition of corn starch. The use of corn starch in this study was 0%, 10%, 25% and 50%. The results of physical analysis showed that viscosity and time to melt of soft ice cream with 50% corn starch concentration had the highest yield which were 572. 40 ± 5. 68 cP and 58. 25 ± 0. 98 minutes respectively. The results of analysis showed that there was no significant difference of softness and melting in mouth between the soft ice cream low fat with 50% cornstarch concentration adn soft ice cream control.

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 Nov 2019 00:45
Last Modified: 22 Nov 2019 00:45
URI: http://repository.unika.ac.id/id/eprint/19904

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