Hartolo, Livia and Prabawati, Elisabeth Kartika (2011) Effect of Stabilizer to Physicochemical and Sensory Properties of Non-Dairy Ice Cream. Bachelor thesis, Swiss German University.
|
Text
Livia Hartolo 1-4207-053 TOC.pdf Download (208kB) | Preview |
|
![[img]](http://repository.sgu.ac.id/style/images/fileicons/text.png) |
Text
Livia Hartolo 1-4207-053 1.pdf Restricted to Registered users only Download (267kB) |
|
|
Text
Livia Hartolo 1-4207-053 2.pdf Restricted to Registered users only Download (439kB) |
|
|
Text
Livia Hartolo 1-4207-053 3.pdf Restricted to Registered users only Download (339kB) |
|
|
Text
Livia Hartolo 1-4207-053 4.pdf Restricted to Registered users only Download (502kB) |
|
|
Text
Livia Hartolo 1-4207-053 5.pdf Restricted to Registered users only Download (137kB) |
|
|
Text
Livia Hartolo 1-4207-053 Ref.pdf Download (229kB) | Preview |
Abstract
The purpose of this researched is to know about the effect of stabilizer on physicochemical and sensory properties of non dairy ice cream. There were 2 factors in this research, type of stabilizer (Gum Arabic, Pectin and CMC) and storage time (up to 29 days). Several parameters were analyzed. Melting percentage, pH and total soluble solid were analyzed every week during the storage, while overrun and fat were only measured at the beginning, for color, hardness, and sensory analysis (texture, taste and color) were done on day 29. The result showed that the stabilizer affects melting percentage, pH, total soluble solid, color, hardness, and sensory analysis of texture and color. However, the stabilizer has no effect on overrun, fat and sensory analysis of taste. Similarly, storage time also has no effect to the 4 sample, except total soluble solid increase significantly at day 22.
| Item Type: | Thesis (Bachelor) |
|---|---|
| Uncontrolled Keywords: | Stabilizer; Physicochemical; Non-Dairy Ice Cream; Texture |
| Subjects: | T Technology > TX Home economics > TX546 Food--Sensory evaluation T Technology > TX Home economics > TX795 Ice cream, ices |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Astuti Kusumaningrum |
| Date Deposited: | 04 Mar 2021 15:21 |
| Last Modified: | 04 Mar 2021 15:21 |
| URI: | http://repository.sgu.ac.id/id/eprint/1056 |
Actions (login required)
 |
View Item |