EFFECT OF ADDITION OF TAPIOCA FLOUR ON SOFT ICE OF PANDAN-ACTIVE LOW FAT CREAM (Pandanus amaryllifolius (Roxb.))

SANTY, CHATARINA RIKA (2019) EFFECT OF ADDITION OF TAPIOCA FLOUR ON SOFT ICE OF PANDAN-ACTIVE LOW FAT CREAM (Pandanus amaryllifolius (Roxb.)). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Soft ice cream is a frozen dessert product that has a smooth and creamy texture. Soft ice cream products can be varied with the addition of pandan flavor and activated charcoal to improve the taste and functional value of soft ice cream products. The high fat content in soft ice cream is sometimes an obstacle for some consumers who want to consume ice cream. This is due to increased consumer awareness of a healthy lifestyle. This encourages the development of low fat soft ice cream. However the reduction of fat in soft ice cream, increasing the hardness soft ice cream. This can be overcome by using carbohydrate-based fat mimetics. Fat mimetics used in this study is tapioca flour. The selection of tapioca flour is due to it is a local flour, convenience to be found and already produced on a large scale by the factory. The purpose of this study was to determine the effect of adding tapioca flour with different concentrations on soft ice cream on physical, chemical, and sensory qualities. This research is divided into two tests, namely preliminary testing and main testing. The main tests include sensory analysis, analysis of physical tests (viscosity, hardness, time to melt, melting rate) and chemical tests (total solids and fat content). Based on the sensory results using a rating test on 30 soft ice cream untrained panelists the addition of 10% tapioca flour could be received by consumers. Based on the test results of physical characteristics, the highest viscosity and time to melt values were found in the addition of 50% flour concentrations of 833.14 ± 12.08 (dpas) and 44.09 ± 1.96 (minute). The highest hardness value in the addition of flour concentration of 10% amounted to 52.97 ± 0.63 (gf). The melting rate value of the concentration of addition of tapioca flour was 10% faster than the addition of 50% tapioca flour. Overall, the highest melting rate occurs in the 20th minute. Based on the chemical results of total solids and the lowest fat content on the addition of 50% flour concentration ware 22.06 ± 0.122 (%) and 1.56 ± 0.23(%). The melting rate was inversely proportional to time to melt and vikosity,while the melting rate was directly proportional to the fat content. Time to melt was inversely proportional to hardness, total solids, fat content, but time to melt was directly proportional to viscosity. Hardness was directly proportional to total solids and fat content. Total solids and fat levels which had a relationship inversely proportional to time to melt and viscosity, but were inversely proportional to other parameters.

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 00:46
Last Modified: 22 Nov 2019 00:46
URI: http://repository.unika.ac.id/id/eprint/19905

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