LOW FAT RED DRAGON FRUIT SOFT ICE CREAM USING GELATINE AS STABILIZER

KRISTIANI, EOLIA (2018) LOW FAT RED DRAGON FRUIT SOFT ICE CREAM USING GELATINE AS STABILIZER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Soft ice cream is one of the most popular frozen dessert around the world, it typically contains 10% - 16% fat, which is detrimental for good health, since dietary fat has been implicated with incidences of coronary heart diseases, diabetes, cancer, and other diseases. In recent years, consumption of reduced or low-fat dairy products has been increasingly popular among health-conscientious consumers. To this end, the dairy industry recently has developed a variety of low-fat and fat-free ice cream and other dairy products. The low-fat ice creams, however, have less desirable flavor and textural qualities, compared to the traditional ice creams. Since texture plays an important role in sensory quality and consumer acceptability of ice cream, reduction in milk fat can cause serious textural and flavor defects such as coarseness and iciness, crumbly body, shrinkage and flavor defects in dairy foods including ice cream products. Main problem of making soft ice cream is low viscosity of the mixture, so it is necessary to add a stabilizer in it. The purpose of this study was to determine the low-fat red dragon druit soft ice cream. The research method used the adding of 50% red dragon fruit based on the milk. Control of this research is soft ice cream that used full cream milk and low-fat milk as the main ingredient. The adding of gelatine as stabilizer is at 10 grams, 20 grams, and 30 grams. The soft ice cream mix then putted in soft-serve freezer. Soft ice cream then was analyzed include viscosity, time to melt, melting rate, total solid, and fat percent. Soft ice cream with additional of 20 grams gelatine has viscosity before freezing 1,40 dPas, viscosity after freezing 935 dPas, time to melt in 41,66 minutes, and melting rate arround 1,02 grams/minute in 30th minute. The research result show that fat percent arround 0,43% and total solid at 21,53%. Physicochemical characteristic of red dragon fruit soft ice cream with addition of 20 grams gelatine has almost similiarity with control soft ice cream. Based on the research result, can be conclused that red dragon soft ice cream with addition of 30 grams gelatine has the highest viscosity level. The higher fat percent of soft ice cream, the total solid and viscosity will be increased. Viscosity of soft ice cream inversely proportional with melting rate.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology 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:	16 Apr 2019 09:46
Last Modified:	19 Feb 2021 07:18
URI:	http://repository.unika.ac.id/id/eprint/18876

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