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All Journal Majalah Kulit, Karet, dan Plastik Pro Food Jurnal Aplikasi Teknologi Pangan Jurnal Agrotek UMMat Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Teknologi Pangan Jurnal Ilmiah Sains Advance Sustainable Science, Engineering and Technology (ASSET)
Sri Mulyani
Department Of Food Technology, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mathematics Physics Public Health Veterinary Other

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Journal : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

 1 
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt Elva Hariana Puspa; Setya Budi Muhammad Abduh; Sri Mulyani
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.8

Abstract

Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo Antonius Hintono Azalia Rohmani Surya Sari Bambang Dwiloka Bhakti Etza Setiani Charliany Hetharia Cynthia Monica Diah Rahma Suryani Elva Hariana Puspa Farhan Taufiqul Rahman Fatika Ambarwati Galuh Hayu Kinasih Iwan Fajar Pahlawan Jeki Wibawanti Kusuma Melati Faizun Sunarko Neisya Rizki Adefatma Norhaslinda Arun Nurwantoro . Putra Candra Nugraha Rhema Nafiri Syalom Sapto Pamungkas Setya Budi Muhammad Abduh, Setya Budi Muhammad Setyabudi, Francis M.C. Sigit Siti Susanti Syafiq Fahruzaky Umar Santoso Vinny Dwi Octavianti Yessy Tania Afriyanti Yoyok Budi Pramono Yoyok Budi Pramono Yudi Pranoto Yulian Candra Setianto Zulfanita