The Physical and Sensory Characteristics of Ice Cream Enriched Corn Oil Using Different Stabilizers

Abstract

is a protein derivative obtained from the partial hydrolysis of collagen from the skin, white connective tissue and cartilage. The chemical structure of gelatin is (C 102 H 151 N 31 ) in which there are amino acids such as 14% hydroxyproline, 16% proline, 26% glycine, and depend on the raw material used (Agustin, 2013). Gelatin can increase the viscosity of the dough because it absorbs water 5-10 times its weight, is soluble in hot water and when cooled can swell. Arabic gum is a type of hydrocolloid obtained from the sap of the Acacia Senegal tree which is composed of high amounts of polysaccharides and amino acids in low amounts. Arabic gum can function as a stabilizer because it can encourage the formation of fat emulsions and can prevent sugar crystallization. Arabic gum has good solubility, does not dissolve in alcohol, does not smell or tastes when consumed by humans, has a water content between 12% - 15%, and can produce good viscosity. Based on this, it is necessary to add the right stabilizing agent to produce ice cream that has a high melting time, soft texture, and produces a product that consumers like. This study aims to determine the effect of adding different stabilizers to ice cream enriched with corn oil on overrun values, melting time, total solids, and organoleptic ice cream such as sandness texture, color, creamy taste, and overall preference. Abstract: The purpose of this researched was to determine the physical and sensory characteristics of ice cream enriched with corn oil with the addition of different stabilizers on physical and sensory characteristics such as overrun value, melting time, total solids and organoleptic tests such as of sandness texture, color, creamy taste, and overall preference. This study used 3 treatments and 7 replications with the difference in stabilizers that is without hydrocolloid, arabic gum 0,5%, and gelatin 0,5%. The raw materials used are skim milk, corn oil, whipped cream, sugar, arabic gum, gelatin, and water. The result shows that the addition of stabilizers to ice cream enriched with corn oil has a significant effect on all parameters such as overrun value, melting time, total solids, sandness texture, color, creamy taste, and overall preference. The best treatment was T2 addition of 0,5% gelatin that results in melting time 22,51 minutes, total solids 48,04% and the highest organoleptic score.