Pengaruh Jenis dan Konsentrasi Semi-Refined Carrageenan (SRC) Sebagai Stabilisator Terhadap Kualitas es Krim  

Oleh:

Istini, Sri ; Zatnika, Achmad

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: JSTI: Jurnal Sains dan Teknologi Indonesia vol. 9 no. 1 (Apr. 2007), page 27-33.
Topik: Rumput Laut; Hidrokoloid; Semi-Refined Carrageenan; Formulasi; Stabilizer; Ice Cream

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: SS57.1 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Carrageenan are natural hydrocolloids which are used as gelling agent, suspending agent, emulsifier and stabilizer. Carrageenan was extracted from Euchema cottonii and Euchema spinosum seweed species. There are three types of carrageenan that commonly found that are kappa, iota, and lambda carrageenan. Semi-refined carrageenan (SRC) is a seaweed flour that must be extracted to recover refined carrageenan so that it could economize the using of refined carrageenan. However the price of SRC is cheaper than refined carrageenan. Firstly this research determined the type of SRC that could be used as stabilizer in ice cream products. That compare between kappa, iota, and combination of kappa-iota SRC. Ice cream is made by blen all ingredients needed with hot water (70-80C) than homogenized using mixer at high speed in 10 minutes than the formula ready to evaluate. The evaluating include pH, overrun, density, rate the sedimentation, air particle size and melting quality. The next experimen conducted to find out the better result from the selected concentration. From the experiment we conclude that kappa SRC permitted as stabilizer in ice cream at concentration 0,0168%.

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