| Issue |
E3S Web Conf.
Volume 335, 2022
The 2nd International Conference on Environmentally Sustainable Animal Industry (The 2nd ICESAI 2021)
|
|
|---|---|---|
| Article Number | 00038 | |
| Number of page(s) | 6 | |
| DOI | https://doi.org/10.1051/e3sconf/202233500038 | |
| Published online | 14 January 2022 | |
The physical characteristics of ice cream with the addition of goat bone gelatine as a stabilizer
1 Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran Malang, 65145, East Java, Indonesia
2 Student of the Faculty of Animal Science, Universitas Brawijaya, Jl. Veteran Malang, 65145, East Java, Indonesia
* Corresponding author: riaandriani@ub.ac.id
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.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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