EFFECT OF DIFFERENT TYPES OF STABILIZER ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF ROYAL ICING DURING STORAGE

SATIOGROHO, JANICE (2019) EFFECT OF DIFFERENT TYPES OF STABILIZER ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF ROYAL ICING DURING STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Royal icing or icing decorator is a sweet white emulsion made from egg whites and icing sugar as the main ingredients. Royal icing is usually used in bakery product as decoration on cake, cupcake, cookies, and other baked goods because it is initially in a liquid state that later on can dry on its own so that it is easier to be formed and applied. But, royal icing tends to be unstable during storage. Some recipes call for stabilizer or in this case organic acid in order to stabilize it during storage, but there has not been a research that shows the effect of different stabilizers on royal icing characteristic. The aim of this study were to determine the effect of different kinds of stabilizer on physiochemical and organoleptic characteristic of royal icing, also to determine the best stabilizer for royal icing that is stable during storage. The method of this study began with the making of royal icing with different kinds of stabilizer (lemon juice, cream of tartar, and vinegar). Then, the royal icing that are already hardened in parchment paper stored for2 weeks in air tight container at room temperature. During 2 weeks of storage, the royal icing were chemically (water content and pH) and physically (texture and color) tested for each week. The organoleptic test was done by rating hedonic test method for the color, aroma, texture, taste, and mouthfeel of royal icing by 30 untrained panelist. Based on the results of this study, it is known that the use of different kinds of stabilizer had significant effects on texture (hardness), color, water content, and pH of royal icing during storage. Moreover, the longer time of storage would decrease the water content and lightness (L*) of royal icing, also would increase the texture (hardness), pH, and b* value of royal icing. The use of different kinds of stabilizer had no significant effects on organoleptic characteristics which were color, taste, texture, and mouthfeel of royal icing, but there was a significant effect on the aroma of royal icing

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food storage
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 03 Dec 2019 08:45
Last Modified: 10 Nov 2020 06:44
URI: http://repository.unika.ac.id/id/eprint/20559

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