The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer
The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting point, and emulsion stability. This study employs a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2022-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/02/e3sconf_icesai2021_00038.pdf |
| _version_ | 1819231032356896768 |
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| author | Andriani Ria Dewi Rahayu Premy Puspitawati Mustakim Apriliyani Mulia Winirsya Sawitri Manik Eirry Manab Abdul Nida Sopi Sopiatun |
| author_facet | Andriani Ria Dewi Rahayu Premy Puspitawati Mustakim Apriliyani Mulia Winirsya Sawitri Manik Eirry Manab Abdul Nida Sopi Sopiatun |
| author_sort | Andriani Ria Dewi |
| collection | DOAJ |
| description | The purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability. |
| first_indexed | 2024-12-23T11:38:31Z |
| format | Article |
| id | doaj.art-93bfce0e96b94fa0a7fc677a0085f00e |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-23T11:38:31Z |
| publishDate | 2022-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-93bfce0e96b94fa0a7fc677a0085f00e2022-12-21T17:48:34ZengEDP SciencesE3S Web of Conferences2267-12422022-01-013350003810.1051/e3sconf/202233500038e3sconf_icesai2021_00038The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizerAndriani Ria Dewi0Rahayu Premy Puspitawati1Mustakim2Apriliyani Mulia Winirsya3Sawitri Manik Eirry4Manab Abdul5Nida Sopi Sopiatun6Animal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaAnimal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaAnimal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaAnimal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaAnimal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaAnimal Product Technology Department, Faculty of Animal Science, Universitas BrawijayaStudent of the Faculty of Animal Science, Universitas BrawijayaThe purpose of this study is to determine the appropriate concentration of gelatin bone goat to the physical quality of the ice cream. The good of ice cream making can be examined from their physical properties including overrun, viscosity, melting point, and emulsion stability. This study employs a complete random design (CRD) with the treatment that is given including, P0 (controlled), P1 (the use of goat bone gelatin by 0.5%), P2 (the use of goat bone gelatin by 1%), P3 (the use of goat bone gelatin by 1.5%). The observed variable is overrun, viscosity, melting point, and emulsion stability. The results show that ice cream with the addition of a goat bone gelatin stabilizer as much as 1.5% produces ice cream with the best quality with an average value of 65.11% overrun, the viscosity to 84.57 cP, 35.31 minutes/50 g melting point and 84.03% of emulsion stability.https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/02/e3sconf_icesai2021_00038.pdf |
| spellingShingle | Andriani Ria Dewi Rahayu Premy Puspitawati Mustakim Apriliyani Mulia Winirsya Sawitri Manik Eirry Manab Abdul Nida Sopi Sopiatun The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer E3S Web of Conferences |
| title | The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| title_full | The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| title_fullStr | The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| title_full_unstemmed | The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| title_short | The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| title_sort | physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2022/02/e3sconf_icesai2021_00038.pdf |
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