Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal Of Agritech Science (JASc)
Puspitasari, Anis Widi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Optimization of Low-Fat Ice Cream Formulation using Response Surface Methodology (RSM) Masrukan, Masrukan; Puspitasari, Anis Widi; SAR, Kuntjahjawati; Gorotomole, MM. Alamin
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1447

Abstract

This study aims to optimize the formulation of low-fat ice cream based on overrun and melting time. The study uses the Response Surface Methodology (RSM) combined with the Box-Behnken Design (BBD). The optimization of the ice cream formulation was conducted using variations in full cream milk (6.5, 8.5, and 10.5 g), baking powder (0.5, 1.25, and 2.0 g), and carrageenan (0.4, 0.7, and 1.0 g). The results of the ANOVA (Analysis of Variance) indicate that full cream milk and baking powder have a significant effect (p<0.05) on the overrun response, while carrageenan has a significant effect (p<0.05) on the ice cream melting time. Optimization to achieve the optimal overrun and melting time responses resulted in a formulation with 9.42 g of full cream milk, 2.0 g of baking powder, and 1.0 g of carrageenan. The ice cream from the optimal formulation has the following characteristics: total solids 34.76%, fat 3.03%, protein 2.90%, overrun 55.78%, and a melting time of 25.57 minutes.
Co-Authors Gorotomole, MM. Alamin Masrukan Masrukan SAR, Kuntjahjawati