Abstract
Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P <0.05) on fat content and melting point, but not significantly different on moisture, ash, protein, overrun, and sensory ice cream content. The mean moisture, ash, protein content, and ice cream overrun percentage were 58.64%; 1.07%; 5.30%; 39.41%. The average fat content and the melting rate of ice cream with 0 substitutions; 2; 4% cured egg yolk powder successively 9, 29% fat content; 10.39%; 11.13%, while the melting point is 12.43% successively; 21.81%; 30.43%. Based on the research results, it can be concluded that the substitution of 2% - 4% with cured egg yolk powder can increase fat content and melting point without affecting the sensory properties of ice cream, and same with ice cream’s quality standard according to SNI. Duck egg of cured egg yolk powder as whipping cream replacer showed highly overrun content than chicken egg of cured egg yolk powder.
Highlights
Egg is a livestock product that is consumed in addition to milk and meat, but they have the disadvantage of being damaged physically, chemically, and microorganism activity, so that preservation and processing are required to maintain their quality
Previous research on cured egg yolk was conducted by Wang (2017) with any concentrations of NaCl solution and maltodextrin solution with curing time of 0 to 4 days, the result can reduce water content and water activity, but the salt content has the same level as salting with traditional methods
Research on egg yolk powder that has been conducted by Ignario and Lannes (2007) using egg yolk flour with mini spray dryer at variations in temperature which results in no significant difference in protein content, but has very high emulsion stability
Summary
Egg is a livestock product that is consumed in addition to milk and meat, but they have the disadvantage of being damaged physically, chemically, and microorganism activity, so that preservation and processing are required to maintain their quality. Kaewmanee et al (2009) stated that the brining process accelerated the curing time from 4 weeks to 4 days and produced the same sensory quality as the traditional salting method. Previous research on cured egg yolk was conducted by Wang (2017) with any concentrations of NaCl solution and maltodextrin solution with curing time of 0 to 4 days, the result can reduce water content and water activity, but the salt content has the same level as salting with traditional methods. Ndife et al (2012) stated that the drying method using the oven affects several functional properties of the egg yolk flour. Egg yolk flour had an emulsification capacity of 74%, emulsion stability of 72.40%, while the decrease in emulsion ability after drying was only 1.60%
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