Kappa and iota carrageenan combination of Kappaphycus alvarezii and Eucheuma spinosum as a gelatin substitute in ice cream raw material product

Abstract

Carrageenan can generally be used as a substitute for gelatin presented in ice cream raw material. Various types of carrageenan may influence the organoleptic and phytochemical characteristics generated by the ice cream product. The purpose of this research was to observe the effect of different carrageenan concentrations on the ice cream’s characteristics. This research used a complete randomized design experimental method with four treatments and five replications, which were ice cream with kappa carrageenan substitute, ice cream with iota carrageenan substitute, ice cream with kappa and iota carrageenan substitutes, and a control treatment containing ice cream with gelatin. The results showed that ice cream with the kappa and iota carrageenan substitutes had the following nutritional value: carbohydrate 11.3%, protein 9.585%, fat 6.995%, fiber 17.695%, water 51.525%, ash 2.9%, and 0.85 viscosity. The results using gelatin had the following nutritional values: carbohydrate 12.72 %, protein 9.225%, fat 8.65%, fiber 14.08%, water 52.01%, ash 3.315% and 0.745 viscosity. The results indicate that the kappa and iota carrageenan combination is low fat, high protein, and high fiber ice cream, which means that the kappa and iota carrageenan combination can substitute gelatin as a stabilizer in ice cream.