Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream

Fisheries Department, Faculty of Agriculture, Universitas Gadjah Mada

^* Corresponding author: nurfitri@ugm.ac.id

Abstract

This study aimed to increase the texture stability of Spirulina ice cream by addition of double stabilizers, sodium alginate and κcarrageenan. This study used Completely Randomized Design (CRD) with 6 treatments; N1 (sodium alginate 0,1%), N2 (sodium alginate 0,2%), NK1 (sodium alginate 0,09% + κ-carrageenan 0,01%), NK2 (sodium alginate 0,08% + κ-carrageenan 0,02%), NK3 (sodium alginate 0,19% + κcarrageenan 0,01%) and NK4 (sodium alginate 0,18% + κ-carrageenan 0,02%). The effect of stabilizers on physical properties, chemical characteristics, and consumer pReference were measured. Data were analyzed using One Way Anova 95% and Duncan test (parametric), Kruskal Wallis and Multiple Comparison (nonparametric), and correlation test using Rank Spearman. The results showed that the use of double stabilizer did not affect (p>0,05) color, taste, flavor, emulsion stability and overrun, while it affects (p<0,05) texture and first dripping time. Melting rate, hardness, adhesive force, cohesiveness, hardness in scoop, coarseness in scoop, brittleness, iciness, wateriness, sandiness and greasy mouth coating increased during storage period, while gumminess, smoothness and creaminess decreased. NK4 showed the lowest brittleness, wateriness and sandiness value also the highest smoothness value at the end of storage. The use of double stabilizer contain 0,18% sodium alginate and 0,02% κcarrageenan increased the texture quality of Spirulina platensis ice cream.