Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer
Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Halal Center UIN Sunan Gunung Djati Bandung
2020-03-01
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| Series: | Indonesian Journal of Halal Research |
| Subjects: | |
| Online Access: | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7820 |
| _version_ | 1797991205829607424 |
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| author | Souvia Rahimah Anisa Fadhila Elazmanawati Lembong Nandi Sukri Tri Cahyanto |
| author_facet | Souvia Rahimah Anisa Fadhila Elazmanawati Lembong Nandi Sukri Tri Cahyanto |
| author_sort | Souvia Rahimah |
| collection | DOAJ |
| description | Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it. |
| first_indexed | 2024-04-11T08:48:48Z |
| format | Article |
| id | doaj.art-92d3c89831094ba197d45793466405ea |
| institution | Directory Open Access Journal |
| issn | 2656-3754 2657-0165 |
| language | English |
| last_indexed | 2024-04-11T08:48:48Z |
| publishDate | 2020-03-01 |
| publisher | Halal Center UIN Sunan Gunung Djati Bandung |
| record_format | Article |
| series | Indonesian Journal of Halal Research |
| spelling | doaj.art-92d3c89831094ba197d45793466405ea2022-12-22T04:33:53ZengHalal Center UIN Sunan Gunung Djati BandungIndonesian Journal of Halal Research2656-37542657-01652020-03-01211710.15575/ijhar.v2i1.78203335Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream StabilizerSouvia Rahimah0Anisa Fadhila1Elazmanawati Lembong2Nandi Sukri3Tri Cahyanto4Universitas PadjadjaranUniversitas PadjadjaranUniversitas PadjadjaranDepartment of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Bandung, West Java, 45363, IndonesiaUIN Sunan Gunung Djati BandungIce cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin. This research used mackerel fish bones as the basic material for the gelatin, where the protein content is high enough to be made as gelatin. The purpose of this research was to determine the right amount of mackerel to make ice cream with good characteristics. The descriptive experimental method with an advanced regression analysis method was used to analyze the results of ice cream physical characteristics, while randomized block design (RBD) and descriptive method were used on the organoleptic results of the ice cream. The experiment consisted of four repetition sessions with different gelatin concentrations of 0%, 0.1%, 0.3%, and 0.5%, each treatment was repeated three times. The results showed additions of gelatin concentration on ice cream making had a very strong relationship with the characteristics of the ice cream namely overrun value, melting power, and viscosity with a correlation coefficient of 0.94, 0.911, and 0.995 respectively. While in terms of organoleptic, the higher the concentration gelatin, the softness of ice cream is higher, therefore more panelists preferred it.https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7820fish bone, ice cream, spanish mackerel, stabilizer |
| spellingShingle | Souvia Rahimah Anisa Fadhila Elazmanawati Lembong Nandi Sukri Tri Cahyanto Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer Indonesian Journal of Halal Research fish bone, ice cream, spanish mackerel, stabilizer |
| title | Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer |
| title_full | Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer |
| title_fullStr | Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer |
| title_full_unstemmed | Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer |
| title_short | Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer |
| title_sort | characteristics of spanish mackerel scomberomorus commerson bone gelatin for ice cream stabilizer |
| topic | fish bone, ice cream, spanish mackerel, stabilizer |
| url | https://journal.uinsgd.ac.id/index.php/ijhar/article/view/7820 |
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