Wijaya, Hamdarian and Rahmawati, Della and Puteri, Maria Dewi P. T. Gunawan (2016) Candlenut Milk And Cream As The Alternative Ingredients In Ice Cream Production. Bachelor thesis, Swiss German University.

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Abstract

Candlenut, with its high fat content, is a potential alternative ingredients for dairy milk and dairy cream which further could be processed into candlenut ice cream. The fat major constituent of candlenut is UFA (unsaturated fatty acid), compared to dairy product which higher in SFA (saturated fatty acid) thus, when processed into ice cream may result in undesirable texture. The texture of candlenut ice cream were improved by the stabilizer, the stabilizer selection in candlenut ice cream formulation resulted in selected formula using 49.7% candlenut cream, 29.8% of candlenut milk, 19.9% of sugar and 0.55% stabilizer which has score 7 (like moderately) overall acceptance score. Iodine value of the selected formula of candlenut ice cream higher (21.56±0,6) compared to dairy ice cream (4.89±0.13). The selected formula of candlenut ice cream also passed the Indonesian National Standard (SNI) in fat, sugar, protein content, total soluble solid and total plate count spoilage aspects. As the most important concern, saponin content in candlenut kernel have negative effect in human body, daily intake limit of saponin is 10-200 mg/g daily. The selected formula of candlenut ice cream saponin content still in the range of daily intake limit of saponin.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Candlenut Ice Cream; Candlenut; Unsaturated Fatty Acid; Saponin; Omega-3
Subjects:	Q Science > QD Chemistry > QD325 Saponins T Technology > TP Chemical technology > TP368 Food processing and manufacture 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:	02 Oct 2020 15:10
Last Modified:	02 Oct 2020 15:10
URI:	http://repository.sgu.ac.id/id/eprint/899

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