PENGARUH PROSES PEMBUATAN ES KRIM TERHADAP MUTU ES KRIM BERBAHAN BAKU PISANG

2011 ◽  
Vol 1 (1) ◽  
pp. 1-7
Author(s):  
Hasanuddin Hasanuddin ◽  
Kurnia Herlina Dewi ◽  
Insi Fitri
Keyword(s):  
Production Process ◽  
Ice Cream ◽  
Modern Method ◽  
Freezing Process ◽  
Chemical Characteristics ◽  
Frozen Food ◽  
Random Design ◽  
Modern Process

Ice cream is a frozen food that could and very favorable in the whole circle and usually consumed as desert. Productions of ice cream by traditional and mid-modern method are methods that have a difference in the production process, especially in the freezing process. The research aimed to understand the influence of production process of ice cream (traditional and mid-modern processes) toward overrun, melt-ability, organoleptic and chemical characteristics. The research used Complete Random Design and factorial by two different factors. The result showed that the highest overrun and the fastest melted of ice cream is K1B2 treatment (banana mid-modern process).

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

scholarly journals PENGARUH KONSENTARASI CARBOXYMETHYL CELULOSE TERHADAP KUALITAS ES KRIM UBI JALAR (Ipomea batatas L.)

2017 ◽  
Vol 6 (2) ◽  
pp. 45-51
Author(s):  
Meitycorfrida Mailoa ◽  
Siti Rodiyah ◽  
Syane Palijama
Keyword(s):  
Sweet Potato ◽  
Ice Cream ◽  
Food Product ◽  
Test Results ◽  
Level Control ◽  
Frozen Food ◽  
Randomized Design ◽  
Ipomea Batatas ◽  
Potato Product ◽  
Purple Sweet Potato

Modern food processing technology has resulted in the creations of a new processed purple sweet potato product, one of which is the purple sweet potato ice cream. Ice cream is a frozen food product that are usually consumed as a desert, with main ingredients such as fat, nonfat dry material or nonfat solids, sweeteners, stabilizers, and emulsifiers (CMC). This research was aimed to determine the optimal CMC emulsifier concentration in making sweet potato ice cream. The experimental design used was Completely Randomized Design with four treatments, namely A1 level (control), A2 (0.1% CMC), A3 (0.3% CMC), and A4 (0.5% CMC). The results of this study indicate CMC concentration of 0.5% resulting in ice cream with a good quality, total sugar of 28.1%, fat of 5.67%, protein of 5.51%, total solids of 37.51% and water content of 62.47%. Organoleptic test results showed that with the CMC concentrations of 0.5%, the panelists gave texture attribute values of 3.5 and the degree of preference of 3:28. The purple sweet potato ice cream with CMC concentration of 0.5 percent had a good quality because it fitted with ice cream quality terms according to the SII. Keywords: carboxymethyl cellulose, ice cream, purple sweet potato   ABSTRAK Teknologi pengolahan pangan modern telah menghasilkan kreasi baru olahan ubi jalar ungu, salah satunya adalah es krim ubi jalar ungu. Es krim adalah produk pangan beku yang biasa dikonsumsi sebagai makanan selingan dengan bahan-bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak atau padatan bukan lemak, bahan pemanis, bahan penstabil, dan bahan pengemulsi. Penelitan ini bertujuan untuk mengetahui pengaruh konsentrasi bahan penstabil (CMC) terhadap es krim ubi jalar ungu. Rancangan yang digunakan adalah Rancangan Acak Lengkap dengan empat taraf perlakuan yaitu A1 (kontrol), A2 (CMC 0,1%), A3 (CMC 0,3%), dan A4 (CMC 0,5%). Hasil Penelitian ini menunjukan konsentrasi CMC 0,5% menghasilkan es krim dengan kualitas baik, total gula 28,1%, lemak 5,67%, protein 5,51%, total padatan 37,51% dan kadar air 62,47%, Hasil uji organoleptik menunjukan konsentrasi CMC 0,5% lebih disukai panelis dengan nilai atribut untuk tekstur 3,5, dan tingkat kesukaan 3,28, Es krim ubi jalar ungu dengan konsentrasi CMC 0,5% memiliki kualitas baik karena sesuai dengan syarat mutu es krim menurut SII. Kata kunci: carboximethyl cellulose, es krim, ubi jalar ungu

Survival of male-specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream

2018 ◽  
Vol 38 (3) ◽  
pp. e12450
Author(s):  
Sheila Ghadirzad ◽  
Masoud Yavarmanesh ◽  
Mohammad B. Habibi Najafi
Keyword(s):  
Production Process ◽  
Enteric Viruses ◽  
Ice Cream ◽  
Male Specific

scholarly journals The Effect of Different Drying Method on the Physico-Chemical Characteristics of Senduduk Fruit Powder (Melastoma Malabathricum L) and its Application as Natural Colorant in Food

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Desy Cristiana ◽  
Rina Yenrina ◽  
Cesar Welya Refdi
Keyword(s):  
Ice Cream ◽  
Chemical Characteristics ◽  
Drying Methods ◽  
Drying Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Natural Colorant ◽  
Physical And Chemical Characteristics ◽  
Fruit Powder ◽  
Physical And Chemical

This study aimed to determine the effect of different drying methods on the physical and chemical characteristics of Senduduk fruit powder determine the best drying method in producing then applied as a natural dye to food. This study used an exploratory method with three treatments (drying method with an oven dryer,  vacuum oven, and sun dryer). The result showed that the use of different drying methods resulted in different physical and chemical characteristics of the senduduk fruit powder and the best drying method in this study was using a vacuum oven with physical and chemical characteristics, that is the yield of 15.57%, ºHue 45.27, long time dissolve 60.08 seconds, insoluble part 4.34%, water content 8,76%, drying time 8 hours, ash content 2.36%, antioxidant activity 67.44%, anthocyanin content 45.52 (mg/L), organoleptic test on cookies, ice cream and pudding products with the addition of senduduk powder as a natural colorant, namely the cookies product obtained an average value of 3.2 (Usual), ice cream product 4 (Like) and pudding 4,4 (Like).

Pengembangan Produk Dan Proses Produksi Minuman Orumy (Olahan Rumput Laut) di UD Inokam Putat Jaya

2019 ◽  
Vol 3 (1) ◽  
pp. 113
Author(s):  
Sri Winarti ◽  
Riski Ayu Anggreini
Keyword(s):  
Production Process ◽  
Negative Impact ◽  
Soft Drink ◽  
Ice Cream ◽  
Business Group ◽  
Food Labeling ◽  
Family Needs ◽  
New Business ◽  
Glass Bottles ◽  
Labeling System

The closure of the “Gang Dolly” localization by the Mayor of Surabaya Tri Rismaharini to save the Surabaya city some time ago, had a positive and negative impact on aspects of life in the area. Closure of localization will turn off the economic wheel in the region. Thousands of new unemployed who emerged after the closure will cause new problems in the Surabaya city. This encourages some people, especially the Putat Jaya Surabaya area to start new businesses that can be used as a source of income to family needs. One of the residents who was moved to start a new business was Mariyani's mother, a resident of Jl. Putat Jaya 3A no. 28 Surabaya. He along with 3 of his friends, pioneered a soft drink business from Spinosum seaweed which was given the ORUMY. Some problems UD INOKAM include; ORUMY beverage production process without sterilization stages, so the product is less durable, the food labeling system is not in accordance with the legislation. Training on the development of seaweed juice drink processing without preservatives has been carried out by replacing plastic bottles with glass bottles. Diversification of seaweed processing into ice cream and jelly drink has been carried out in particular the UD INOKAM business group. In this program also provided assistance tools namely ice cream maker and cup sealer to partners.

KARAKTERISTIK KIMIA, FISIKA, DAN SENSORI ES KRIM BUAH BIT (Beta vulgaris L.) DENGAN PERBEDAAN JENIS GULA

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Anggi Aswinda Nur Hasanah ◽  
Akhmad Mustofa ◽  
Yannie Asrie Widanti
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Sugar Cane ◽  
Ice Cream ◽  
Sweet Taste ◽  
Frozen Food ◽  
Randomized Design ◽  
Two Factors ◽  
Nutrition Value ◽  
Completely Randomized Design

Es krim adalah produk pangan beku yang dibuat dengan kombinasi proses pembekuan dan agitasi dengan bahan-bahan yang terdiri dari susu, pemanis, pengemulsi, penstabil dan flavor. Penambahan buah bit dan berbagai jenis gula dapat meningkatkan nilai gizi es krim. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan yang tertinggi pada produk dan mengetahui karakteristik kimia, fisika, dan sensori es krim buah bit. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan menggunakan dua faktor. Faktor pertama adalah bubur buah bit (20%, 30%, dan 40%) dan faktor kedua yaitu jenis gula (gula pasir, gula stevia, dan madu). Hasil penelitian menunjukkan bahwa  perlakuan es krim yang terbaik diperoleh berdasarkan aktivitas antioksidan tertinggi es krim yaitu pada perlakuan bubur buah bit 40% dan jenis gula berupa madu. Pada perlakuan tersebut memiliki karakteristik: aktivitas antioksidan 32,474% kadar protein 2,139%; kadar lemak 0,145%; kadar gula total 7,064%; overrun 14,172%; kecepatan meleleh 36,660 menit; warna  2,958 (ungu); rasa manis 2,500 (sedikit manis); tekstur lembut 3,216 (lembut); flavor buah bit 3,342 (semakin nyata); dan kesukaan keseluruhan 2,705 (sedikit suka). Kata kunci: Es krim, buah bit, jenis gula ABSTRACTIce cream is a product of frozen food that made with a combination of the process of freezing and agitation with ingredients consisting of milk, sweetener, emulsion, stabilizer, and flavor. The addition of beet fruit and the kind of sugar can improve the nutrition value of ice cream. The purpose of this research were to determine the highest antioxidant activity in a product and to determine the characteristic of physicochemical and sensoric characteristic of beet ice cream. This research used the method of Completely Randomized  Design (CRD) with two factors. The first factor was porridge of beet fruit (20%, 30%, and 40%) and the second factor was the type of sugar (cane, stevia, and honey). The result of this research indicates that the best treatment of ice cream based on the highest antioxidant activity was on the treatment of porridge beet fruit 40% and the type of sugar is honey. These treatment has a characteristic antioxidant activity 32,474%; protein 2,139%; fat 0,145%; the total of sugar 7,064%; overrun 14,172%; the velocity of melting 36,660 minutes; color 2,958 (purple); sweet taste 2,500 (a little sweet); soft texture 3,216 (soft), flavour of beet fruit 3,342 (more real); and the total of predilection 2,705(a little like).Keywords: Ice cream, beet fruit, type of sugar

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