APLIKASI KARAGINAN PADA ES KRIM (KAJIAN JENISDAN KONSENTRASI KARAGINAN)

RETNO WARDHANI, DYAH (2008) APLIKASI KARAGINAN PADA ES KRIM (KAJIAN JENISDAN KONSENTRASI KARAGINAN). Other thesis, University of Muhammadiyah Malang.

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Abstract

Carragenan is sea weed latex that is extracted by water or alkali solution of a certain species from Rhodophyceae (red algae). Carragenan is grouped become three that is kappa, iota and lambda carragenan. Carragenan functions as stabilizator (balance regulator), thickener, gelling agents, emulsifier, etc. This function is mainly applied in food industry, medicines, cosmetics, textile, paints, toothpaste, other industries, and on food products made of milk. Ice cream has high melting process, thus it is less preferred by consumer because it will molten soon in room temperature. By the adding carragenan, it is expected to control the melting process, stabilize the emulsion, lengthen the storage period, and prevent ice crystal formation. The purpose of this research is to know the type and the appropriate concentration level of carragenan on ice cream quality. Treatment on this research used Random Device of Group (RDG) using 2 factors. Factor 1 is the type of carragenan (Kappa and Iota) and factor 2 is the carragenan concentration (0%; 0,01%; 0,02%; 0,03%; and 0,04%) (b/v). So, the writer obtained 10 combinations three-time treatment. The research result showed that interaction of types and carragenan concentrationoccured toward on overrun, total solidity, total of sugar, and viscosity. Type of carragenan affects on melting process of ice cream; concentration level of carragenan has effect on fat content, melting process, and texture of ice cream. The best treatment is obtained by adding kappa carragenan under concentration of 0,03% with the characteristics of produced ice cream is 50,69% total of sugar; 6,56% fat content; 45,14% total solidity; 29,33 minutes/gram melting process; 1.47 dPas viscosity; and 41,33% overrun.

Item Type: Thesis (Other)
Subjects: L Education > L Education (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology
Depositing User: Anggit Aldila
Date Deposited: 12 Jun 2012 04:39
Last Modified: 12 Jun 2012 04:39
URI: http://eprints.umm.ac.id/id/eprint/7292

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