KAJIAN MIKROSTRUKTUR, KARAKTERISTIK FISIK DAN SENSORIS ES KRIM DENGAN PENGGUNAAN GELATIN TULANG IKAN LELE DUMBO (Clarias gariepinus sp.) SEBAGAI STABILIZER

Abstract

This research aimed to study physical and sensory characteristic of ice cream, to study the best formula and to study the differences of sensory characteristics and microstructures between the best formula of this ice cream and commercial ice cream. This study used a Completely Randomized Design (CRD) with one factor that was variety of dumbo catfish bone gelatin concentration. The data were analyzed using One Way Anova with 5% significance level. The result of this study showed that the highest gelatin concentration, the highest overrun value and lower melting rate. The increasing gelatin concentration did not affect color, aroma and taste, but affected texture and overall. The two best formulas of ice cream were 0.4% and 0.5% of dumbo catfish bone gelatin. The ice cream formulas of 0.4% and 0.5% of dumbo catfish gelatin did not affect the panels scores of the air cell appearance, smoothness and firm body. There were no differences between the microstructure of dumbo catfish bone gelatin ice cream and the microstructure of commercial ice cream