THE EFFECT OF MOCAF FLOUR ADDITION TO ACTIVATED CHARCOAL AND PANDAN (Pandanus amaryllifolius (Roxb.)) LOW FAT SOFT ICE CREAM ON ITS PHYSICOCHEMICAL AND SENSORY QUALITIES

PRATIWI, TITA ALIFIA (2019) THE EFFECT OF MOCAF FLOUR ADDITION TO ACTIVATED CHARCOAL AND PANDAN (Pandanus amaryllifolius (Roxb.)) LOW FAT SOFT ICE CREAM ON ITS PHYSICOCHEMICAL AND SENSORY QUALITIES. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Ice cream is a mixture of milk, sweeteners, stabilizers, emulsifiers, flavors, and other ingredients including eggs, food coloring, and starch products. In general, the fat contained in ice cream is 10 - 14%. Nowadays there are many people who manage their fat consumption due to health risks. Therefore innovation to make low-fat but creamy ice cream is needed. The ice cream is made in soft-serve form and added with fat replacer ingredient to keep the texture creamy. Fat replacer that used in this study is a carbohydrate-based fat mimetics which are mocaf flour. To increase attractiveness and flavor, soft ice cream is added with activated charcoal and fragrant pandan extract. The purpose of this study was to determine the effect of adding mocaf flour in low fat soft ice cream with activated charcoal and pandan on the physicochemical and sensory qualities. In this study, formulation used was whipped cream and mocaf flour with ratio 90%: 10%; 75%: 25%; and 50%: 50%. Based on the results of the study, the addition of mocaf flour as a carbohydrate-based fat mimetics could affect physicochemical qualities. Mocaf flour could increase the viscosity of the dough, hence made soft ice cream softer, reduced fat and total solids, and slowed down the melting rate and time to melt. Based on the results of sensory analysis, soft ice cream with the addition of mocaf flour that most liked was soft ice cream with mocaf flour concentration of 10%.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 22 Nov 2019 00:53
Last Modified: 02 Nov 2020 04:28
URI: http://repository.unika.ac.id/id/eprint/19908

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