Acceptability of Rice Wine as Additive in Making Ice Cream

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines.
 Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream.
 Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020.
 Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control.
 Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A).
 Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis.

Background: Ice cream is a processed milk product that is made by freezing and mixing raw materials together. The making of ice cream uses additives that are developer ingredients, stabilizers and additional coloring agents.Purpose: The aim of this study was to determine the replacement of Rhodamin B as a food additive in ice cream.Method: This type of research is an experimental nature using a completely randomized design (CRD) which is a study of 3 treatments and 3 repetitions. The object of the study was ice cream which was sold by 3 ice cream vendors, with each trader taking ice cream samples. The research method is to use thin layer chromatography test followed by the development of research namely organoleptic testing and variance testing.Results: The results of the study showed that there was an influence on the acceptability of ice cream given the coloring of dragon fruit. While the color (p = 0.102) in making ice cream from durian fruit did not show a difference in acceptability in the formulations of 5%, 10%, and 15%.Conclusion: The most appropriate formulation for the acceptability of ice cream flavor is a 10% formulation with the addition of dragon fruit to the aroma, taste and texture. It is expected that consumers will be able to recognize food and beverages sold that contain Rhodamin B and for ice cream manufacturers it is better to use coloring from fruits in making ice cream so that

Ice cream is a food that is loved by all people. Ice cream is a food product that contains milk fat and protein. In making ice cream, we still use synthetic dyes, even though there are many natural dyes around us, which have many benefits. So the purpose of this research is to substitute katuk leaf extract in making ice cream. The type of research used was a pure experiment (true experiment), using a Completely Randomized Design (CRD) with 3 repetitions. The data collection technique was carried out by giving questionnaires to limited panelists who were lecturers in Family Welfare with a concentration in Culinary Planning, Padang State University. Data were analyzed using Analysis of Variance (ANAVA), if Fcount > Ftable then proceed with Duncan's Test. The results showed that there was a significant effect on color quality with a value of 3.83 (X3). Overall the best quality analysis results were found in treatment X2, namely the addition of 25% katuk leaf extract

Making ice cream on a laboratory scale generally still uses conventional methods. The process of making ice cream in the conventional way or by manual stirring by human hands is considered inefficient because it takes a long time to make. Thus, it is necessary to evaluate the manufacture of a semi-automatic ice cream maker with considerations of efficiency, effectiveness, and ergonomics. In making this semi-automatic ice cream maker, it has several components, namely making the main frame, making dough tubes and ice cube tubes as temperature controllers, and stirrers. Making ice cream using 4 treatments of stirring time, namely P1 15 minutes, P2 30 minutes, P3 45 minutes, P4 60 minutes. The ingredients used are 67% pure milk, 10% skim milk, 10% sugar, 12% whipping cream, 0.5% CMC, and 0.5% gelatin. The testing phase uses ice cream overrun measurements. The longer the stirring, the higher the overrun value. Based on the results it can be concluded that the semi-automatic ice cream maker was successfully made at an affordable price. Based on the overrun value test, the best results were found in P4 with a stirring time of 60 minutes. Semi-automatic ice cream maker can be used to support milk processing in the laboratory.
 
 Keywords: Ice cream maker, ice cream overrun.

This activity aims to explain how the science experiment of making herbal ice cream can be used as an engaging and enjoyable method to teach science and culture. The activity took place at SD Negeri 1 Kismoyoso, Ngemplak District, Boyolali, Central Java. It was designed to help students gain understanding of scientific concepts such as chemical reactions and changes in the state of matter, as well as introduce them to the diversity of local medicinal plants. The students at SD Negeri 1 Kismoyoso were engaged in the practical process of making ice cream using herbal ingredients, specifically ginger. They also learned about the health benefits of each herbal ingredient used in making the ice cream and its connection to the scientific concepts underlying the ice cream-making process. The results of this activity demonstrated that the science experiment of making herbal ice cream can help students develop scientific skills such as observation and experimentation. Students were able to learn about various medicinal plants and their properties, as well as how these plants can be utilized to create healthy and delicious ice cream. The science experiment of making herbal ice cream serves as an effective learning method to help students explore science and culture in a holistic manner.

Coconut milk, which is rich in fat and protein, is used as a substitute for milk fat in making ice cream. Red dragon fruit skin contains antioxidants such as anthocyanins, flavonoids, and polyphenols, serving as a natural colorant and increasing the nutritional value of ice cream. This study aims to analyze the overrun, melting power, color and antioxidant activity of ice mixture of coconut milk and red dragon fruit peel extract. The research method used was a Completely Randomized Design (CRD) with four mixed proportion treatments: 100% coconut milk, 75% coconut milk and 25% red dragon fruit skin extract, 50% coconut milk and 50% red dragon fruit skin extract, 25% coconut milk and 75% red dragon fruit skin extract. Repetition was done three times in each treatment. Data analysis used analysis of variance (ANOVA), then BNT test if there were significant differences. The results showed that the overrun of ice cream ranged from 36.1% - 51.2%; melting power of ice cream 18.3 - 24.3 minutes; ice cream color with color grade of ice cream brightness value (L) 65.7-91.3; a value (red/green) -0.36 - 40.6s and b value (yellow/blue) -0.4 - 0.96. The antioxidant activity of the ice cream varied between 37.1 - 541.6 ppm. In conclusion, mixed ice cream of red dragon fruit peel extract and coconut milk has the potential to be developed as a nutritious processed food product, because it has antioxidant activity with good physical characteristics. This study also provides contextual scientific material that can be integrated into science learning about antioxidants and food technology.

The technology for fermenting milk kefir and the development in processing kefir ice cream is crucial to produce superior food products that support health. The addition of prebiotics from bengkuang (Pachyrhizus erosus (L.)) starch in making ice cream is the main purpose of improving the quality of kefir ice cream. This research purposed to determine the physicochemical (moisture, ash, protein, fat, phenolics, and DPPH for free radical scavenging activity) and microbiological (lactic acid bacteria, yeast, Lactobacillus, Lactococcus, Leuconostoc) characteristics of kefir ice cream after the addition of 3, 5, 7 and 9% (w/w) bengkuang starch. This ice cream used fresh cow’s milk, skim milk, kefir, granulated sugar, whipped cream, CMC (Carboxy Methyl Cellulose), egg yolks, and varying amounts of bengkuang starch. The research showed that the best formulation for all physicochemical and microbiological characteristics was the kefir ice cream added with 9% (w/w) bengkuang starch. This product had stable viability of probiotic microbes (both lactic acid bacteria and yeast), the same protein value as the control, low fat, pH suitable for probiotics, high total phenolic content and DPPH value, and low melting rate even though the overrun value was lower compared to controls. The synergistic combination of bengkuang starch and probiotics from kefir in making ice cream has the potential to produce nutritious functional foods that are beneficial for human health.

This research aims to determine the physical and chemical, and antioxidant qualities of the combination of goat milk and black soy milk. This method used x+y+z formulation by combining goat milk and black soy milk which were the main ingredients in making ice cream. Ice cream was measured for physical quality (melting point and overrun); chemical (total solids and fat content, free fatty acids); and antioxidant qualities. The results showed that giving black soy milk can lower the melting point of ice cream due to the resulting low overrun. This was also supported by an increase in total solid ice cream. The highest ice cream fat content was in the 75:25 combination, namely 4.87%. The longer the storage of ice cream, the higher the increase in free fatty acids and the lower the antioxidant activity of ice cream. The conclusion of this study was the best quality to make ice cream from the combination of goat milk ice cream and black soy milk 75:25.

Abstract. Adolescents are a high-risk group for anemia. The prevalence of anemia in adolescents was 32% in 2018. One of the risk factors for anemia is the low intake of iron (Fe). Local food diversification is an effort to increase iron intake, one of which is by making ice cream using Moringa and soybean flour. Moringa leaves contain higher iron than other vegetables, namely 17.2 mg / 100 g. Ice cream is a snack that is loved by all levels of society. This study aims to determine the melting time and fe content of ice cream by utilizing Moringa leaf flour. This study used a one-factor completely randomized design (CRD). The research data were analyzed descriptively. The results of this study indicate that the ice cream with the addition of 5 gram of Moringa leaf flour has an average melting time of 49,18 minutes, and the laboratory results show the ice cream content is 0.114 mg / L and the addition 10 grams of Moringa leaf flour has an average melting speed of 58.26 minutes, and the laboratory results show the ice cream content is 0.135 mg / L. The results of this study indicate that the ice cream with the addition of 10 grams of Moringa leaf flour has an average melting speed of 58.26 minutes, and the laboratory results show the ice cream content is 0.135 mg / L. Soybean ice cream with the use of Moringa leaf flour can be used as an alternative healthy snack for adolescents.

Ice cream consumption has increased over the years. In this study, we investigated the potential of using rice varieties with varying amylose contents for ice cream production. We analyzed the physical and chemical properties and sensory quality characteristics (appearance, taste, texture, chewiness, aroma, and rice flavor) of rice-based ice cream made from five varieties with low and high amylose levels. To make the ice cream, we ground rice into a fine powder and combined it with skim milk powder, butter, sugar, glycerin esters of fatty acids, locust bean gum, and water to form a gelatinized mixture. This mixture was then aged, frozen, and hardened. The ice cream’s key quality characteristics, such as viscosity (2170–25,030 cP), hardness (4.27–49.55 N cm−2), and overrun (17.95–46.99%), showed a wide range. Ice cream made from Saemimyeon (high amylose content rice variety) exhibited the highest hardness value (49.55 N cm−2) among the varieties tested, but had relatively low viscosity (4030 cP), overrun (17.95%), and drip-through (0.75 g/min) values. These findings suggest that rice varieties with different amylose contents are suitable for making ice cream and have the potential to expand the rice processing market and increase its value.

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment.
 Keywords: ice cream, kelubi puree, peanut juice

In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their formulations to higher proportions of unsaturated or “healthier” fats. Vegetable oils such as sunflower oil and VCO can be used as a substitute for milk fat, milk solids not fat (skim milk powder), sweeteners, stabilizers and emulsifiers, and mineral water in making ice cream. A study was carried out to determine the effects of the use of the ratio of sunflower oil: virgin coconut oil with palm fruit as a stabilizer in the production of ice cream on physicochemical properties (pH, proximate, overrun, viscosity, and melting rate). The use of palm fruit is based on the content of galactomannan in palm fruit. Premium ice cream with five different ratios of SO and VCO (15:0), (10:5), (7.5:7.5), (5:10), (15:0). The ice cream production involves mixing, pasteurization, homogenization, aging, and freezing. The physicochemical result shows ice cream sample with a ratio SO:VCO (5:10) obtained good physical properties, the lowest first-time drop/ shape retention, and a low melting rate compared to the others. The rheological behavior of ice cream is the non-Newtonian fluids with a pseudoplastic behavior. The apparent viscosity decreased with increasing shear rate.

Ginger and galangal powder are less attractive to people in Mangliawan village. The cooperative's ginger powder sales business experienced a setback. The aim is to provide creativity and innovation assistance to this ginger powder as a raw material for ice cream. The phenomenon of this decade appears in various variants of ice cream, but there is no ginger-galangal based ice cream business yet. The service method consists of: 1) program socialization, 2) training in making ice cream, 3) formation of non-governmental organizations as program partners, 4) program monitoring, 5) focus group discussion, f) evaluation. Measurement of the impact of the activity was carried out using a questionnaire technique which aims to obtain a direct picture of the community in Mangliawan village. The results of the service program are 1) the public's knowledge of the potential of kencur ginger and its processing has increased; 2) Partners know how to make kencur ginger ice cream; 3) public knowledge of the benefits of ginger ice cream increases; 4) There is a desire of the respondent to open a ginger-kencur ice cream business plan and increase the economic level.

Ice cream is a type of food that is liked by many people, both young and old. The results of literature studies and field observations show that there are several problems such as effectiveness, efficiency, and ergonomics in the process of making ice cream. This design aims to make a machine that can function properly, effectively, efficiently, and ergonomically. The calculation of propulsion needs, power successor, v-belt speed, frame strength aims to meet the demand for ice cream targets according to the design plan. The ice cream maker uses a 0.25 HP motor with a rotation speed of 1400 rpm and a dough tube with a capacity of 16 liters. The effectiveness of the ice cream results shows that the rotation speed of 230 rpm is a good rotation speed used in the manufacturing process. Time efficiency reaches 10% because it is 2 minutes faster than the old engine. The capacity efficiency reaches 22.23% because it is able to produce 6.67 liters more. Cost efficiency reaches 55.29% or more efficient electricity costs Rp. 98.25. Ergonomic ice cream maker machine developed is very decent and better than the old machine.

In the last years, the servitization is emerging as a new business model in the manufacturing sector, pushed by its promises of allowing to pay machines based on their actual use. Servitization is based on the recording of important events related to machine usage, such as the type and time of used tools and the type of materials processed. However, actors involved in the servitization should either trust one each other or rely on a third-party authority to store machine usage statistics in a secure and non-repudiable manner. The paper presents a novel solution adopting Blockchain in the ice cream market to leverage the servitization of ice cream machines, involving machine manufacturers, ice cream refill producers, and ice cream makers. The proposed solution exploits the amount of used refills as the metric of machine usage and ensures that involved actors are aware of every refill procedure. In addition, it ensures the privacy of business-relevant information, e.g., by avoiding that two refill producers are reciprocally aware of the amount of sold refills. While targeting the ice cream supply chain, our solution may represent a reference model for servitization even for other market sectors. Finally, performance results based on a working prototype demonstrate the feasibility of the proposed solution even on resource constrained devices.