Pengaruh Jenis Zat Penstabil dan Konsentrasi Mentega yang Digunakan terhadap Mutu dan Karakteristik Es Krim Jagung

Abstract

The aim of this research is to know the effect of stabilizer types and butter concentration on the quality and characteristic of corn ice cream.. The research had been perfomed using completely randomize design (CRD) with two factors, i e: stabilizer types (S): (CMC, Gelatyn, Gum Arab) and butter concentration (K): (6,7,8,9,10 %). Parameter analysed were fat content, overrun, total soluble solid, meltpoint, viscosity, organoleptic values (aroma, taste, and texture) The result showed that stabilizer kind had hihly significant effect on the total soluble solid, meltpoint, and viscosity and had significant on organoleptic value (aroma, taste and texture) Butter concentration had highly significant effect on the fat content, overrun, total soluble solid, meltpoint, viscosity, and organoleptic values (aroma, taste and texture). The interaction of stabilizer kinds and butter concentration had significant effect on the fat content. CMC and 6 % of butter gave the best effect and more acceptable quality of the corn ice cream produced.