PENGARUH FORMULASI KARAGENAN DAN PATI SAGU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK ES KRIM UBI JALAR UNGU

FoodTech: Jurnal Teknologi Pangan Pub Date : 2019-02-22 DOI:10.26418/jft.v1i1.31396

Asrul Karami, T. Rahayuni, Suko Priyono

引用次数: 0

Abstract

Purple sweet potato ice cream is an ice cream made from purple sweet potato paste as main ingredient. In general, ice cream production use of stabilizer for effecting the characteristic. One of the ingredients as the stabilizers are carrageenan and sago starch. This research aimed to find out the effect of carrageenan and sago starch formulation on physical, chemical and sensory properties of purple sweet potato ice cream. The research design was using a randomized block design of 1 factor which is comparison different ratios of carrageenan and sago starch that consist of 6 level of treatment (0.5%:0.0% , 0.4%:0.1% , 0.3%:0.2%, 0.2%:0.3%, 0.1%:0.4 and 0.0%:0.5%) with 4 replication. The research showed that the most preferred of ice cream at carrageenan 0% and sago starch 0.5% formulation with the physical (melting time is 2.01 minute/g, the viscosity is 4.25 d.PaS and overrun 38.79%), the chemical (11.11% of fat and 34.60°Brix of TDS), and sensory such as aroma 3.77(like), taste 4.03 (like), and texture 3.80 (like)

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草甘膦和淀粉配方对紫甘薯冰淇淋的物理、化学和有机性质的影响

紫甘薯冰淇淋是以紫甘薯酱为主要原料制成的冰淇淋。一般来说，冰淇淋生产中使用稳定剂来影响其特性。其中一种稳定剂是角叉菜胶和西米淀粉。本研究旨在探讨卡拉胶和西米淀粉配方对紫薯冰淇淋理化及感官性能的影响。研究设计采用1因素随机区组设计，即比较不同比例的卡拉胶和西米淀粉，包括6个处理水平(0.5%:0.0%、0.4%:0.1%、0.3%:0.2%、0.2%:0.3%、0.1%:0.4和0.0%:0.5%)，重复4次。研究表明，在卡拉胶为0%、西米淀粉为0.5%的配方下，冰淇淋的物理性能(熔化时间为2.01分钟/g，粘度为4.25 d.pa，溢出率为38.79%)、化学性能(脂肪为11.11%，TDS为34.60°白利度)、感官性能(香气为3.77(like)，口感为4.03 (like)，质地为3.80 (like))最佳。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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FoodTech: Jurnal Teknologi Pangan

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