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All Journal International Journal of Advances in Applied Sciences E-JUPEKhu Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Online Mahasiswa (JOM) Bidang Pertanian Pedagogik Journal of Islamic Elementary School Jurnal Pendidikan Kebutuhan Khusus Jurnal Basicedu Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ Fullerene Journal of Chemistry EDUTEC : Journal of Education And Technology Journal of Community Engagement Research for Sustainability Jurnal Basicedu Journal of Education for Sustainability and Diversity
Armaini, Armaini
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Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Ilmu dan Teknologi Hasil Ternak

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The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color Panjaitan, Niko Dolly Imanuel; Armaini, Armaini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.6

Abstract

The aim of this research was to determine the effect of adding carrageenan on quality milk ice cream based on viscosity, density, total dissolved solid, and color L*a*b*. The material used in this research were full cream milk, skim milk, whipping cream, sugar, TBM emulsifier green bean flour, and carrageenan. The research method used was an experimental method without repetition with four treatments. Variables were tested 4 times in sample analysis. Carrageenan added to the milk ice cream formulation consists of treatment: 0% (T0); 0.3% (T1); 0.6% (T2); 0.9% (T3). The result showed that carrageenan addition gave an increased the viscosity, density, and total dissolved solid, but didn’t increase the L*a*b* color of the ice cream. The average value of viscosity is 5.45-16.55, density1.182-1.188, total dissolved solid 35.50-37.000brix, color L* 79.13-79.98, color a* -3.15-(-3.47), and b* 14.47-15.99. Based on the results of this research, it can be concluded that the addition of carrageenan with different concentration levels resulted in the viscosity value of milk ice cream increasing by 15.55cP and the L*a*b* color value not increasing, as well as increasing the density by 1.188% and total dissolved solid by 37.000Brix.
Co-Authors , Deviona, , Adiwirman Adiwirman, Adiwirman Aman Santoso Aminuyati Annisa, Syarifah Sari Apriliani, Prapita Arofi, Habib Astuti, Wenda Azzahra, Hafiza Besri Nasrul Billa, Nur Halda Salsa Budi, Setia Cahya, Fajar Tri Chairul Chairul Damri Damri Darliansyah, Danny Dawolo, Baziduhu Desi Ratna Sari, Desi Ratna Dwi Wahyuni Eli Hendrik Sanjaya Elza Zuhry Emelda, Retta Evy Damayanthi Fadil, Rabbiul Febiani, Hartika Fetmi Silvina Fifi Puspita Gunawan Tabrani Hasibuan, Muhammad Ilham Febrian Mahodum Hazmi, Wahyu Ida Ayu Putu Sri Widnyani Idwar, Idwar Indriana, Hanifah Irdamurni Irfandri, Irfandri Isnaini Isnaini Jamal, Rizkal Pasiri Khairunnisa, Syakira Nada Lilik Eka Radiati Maharani, Dwi Hervina Mahari, Fahmi Marzuki, Salman Mega Iswari MUHAMMAD ALI Muhammad Roy Asrori Mujahidah, Amiroh Nabilah Muntholib Nelvia Nelvia Nurbaiti Nurbaiti Nurhastuti, Nurhastuti Panjaitan, Niko Dolly Imanuel Pertiwi, Aulia Putri, Alivia Hardana Rahimmi, Anna Fithra Rahma, Diny Hazita Rahmadhani, Elsi Ratna Sari RR. Ella Evrita Hestiandari Sandy, Athifah Faradilla Sani, Rika Fatimah Santi, Elia Saputra, Nadi Saputra, Rachmad Sari, Febri Purnama Sayyidhani, Muhammad Hisna Setia Budi Shafira, Aulia Sinaga, Raihan Daffansyah Siregar, Ganda Parasian Sitompul, Diantika Elena Sri Utami, Nindy Yuja Sri Yoseva Sugeng, Santoso Suhendra, Iwan Sutrisno, Bagus Syafrizayanti, Syafrizayanti Tanjung, Resti Tazkirah Tasman, Annaya Qamara Wardati, Wardati Wulandari, Siti Rahmi Indri Yayan Setiawan, Yayan Yolanda Syafda Yusnimar Sahan Zulfatri, Zulfatri Zulmiyetri Zulmiyetri