The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality

• Main Authors: Ayudiarti Diah Lestari, Suryanti, Oktavia Devi Ambarwaty
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/07/e3sconf_ismfr20_03026.pdf

Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done. Types of gelatin Types of gelatin were used are commercial gelatin and fish gelatin. Ice cream were made by adding commercial and fish skin gelatin at concentration 0.1%; 0.2%; 0.3%; 0.4% and 0.5%. Overrun, total solid, melting run and sensory evaluation were observed as quality parameters of ice cream. Based on sensory evaluation, panelists preferred the taste of ice cream using additional 0.1% fish gelatin because it has soft texture than others. The result showed that ice cream with additional 0.1% fish gelatin had 30.63% overrun, 40.77% total solid and 197s/g melting run.