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Mursalin Mursalin
Universitas Jambi
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Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream mursalin mursalin
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i1.44-51

Abstract

The quality of ice cream is largely determined by the type of emulsifier used.  The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tween-80 in various comparisons was used as an emulsifier in ice cream making and their effects were analyzed. The composition of the mixture was determined based on 5 types of HLB values, namely 4.5 (E1); 5.3 (E2); 6.1 (E3); 6.9 (E4); and 7.7 (E5); obtained from a mixture of MDAG and Tween-80 (87.5: 12.5); (80.8: 19.2); (74.2: 25.8); (67.5: 32.5); and (60.8: 39.2), respectively. The five treatment levels of the mixture composition of the two types of emulsifiers were arranged in a completely randomized design with 4 replications. The parameters observed were overrun, melting time, texture, and consumer preferences for taste and overall acceptance. The data obtained were statistically analyzed using ANOVA, followed by Duncan New Multiple Range Test (DNMRT) . The results showed that the composition of the mixture of MDAG and Tween-80 had a very significant effect on overrun, melting time, texture, taste, and overall acceptance of the ice cream produced. The best quality ice cream was obtained from the mixture composition of MDAG and Tween-80 at HLB 6.1 with MDAG: Tween-80 (74.2: 25.8) with an overrun value of 68.43%, melting time of 21.13 minutes, texture score of 4.76 (as good as a local commercial ice cream produced in Kumpeh District, Muaro Jambi), preferences score of taste was 5.92 (from a score interval of 1-7), and an overall acceptance score was 5.56 (from a score interval of 1-7).
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate] Mursalin Mursalin; Achmad Hizazi; Sahrial Sahrial
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-60

Abstract

     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).
Co-Authors Achmad Hizazi Lavlinesia Lavlinesia Sahrial Sahrial Yernisa Yernisa