Abstract
Gelatin is a polymer of amino acids found in collagen in bone tissue and animal skin. It is commonly used gelatin as stabilizer on an ice cream. Research on the effect of different types and gelatin concentrations on ice cream quality has been done. Types of gelatin Types of gelatin were used are commercial gelatin and fish gelatin. Ice cream were made by adding commercial and fish skin gelatin at concentration 0.1%; 0.2%; 0.3%; 0.4% and 0.5%. Overrun, total solid, melting run and sensory evaluation were observed as quality parameters of ice cream. Based on sensory evaluation, panelists preferred the taste of ice cream using additional 0.1% fish gelatin because it has soft texture than others. The result showed that ice cream with additional 0.1% fish gelatin had 30.63% overrun, 40.77% total solid and 197s/g melting run.
Highlights
Ice cream is a frozen processed product which is combination of milk, sweetener, stabilizer, emulsifier and flavoring [14]
The addition of gelatin in ice cream, either commercial gelatin or fish gelatin gives a soft texture to the ice cream
Observations descriptively stated that ice cream added with commercial gelatin had no significant difference when compared to the quality of ice cream added with fish gelatin
Summary
Ice cream is a frozen processed product which is combination of milk, sweetener, stabilizer, emulsifier and flavoring [14]. Separation of fat globules can be avoided by adding stabilizers and emulsifiers [12]. Many food industries in Indonesia use gelatin as an additive material. They usually obtain gelatin through import, because in Indonesia there are still very few companies that. Commercial gelatin was made from bone and cow or pork skin, because of that, imported gelatin is still questionable of halal status. We have been produced gelatin from tuna skin, but we still do not know, does fish gelatin we produced has similar characteristics with commercial gelatin when it was added to food. This research was made to compare the ice cream quality with addition commercial and fish gelatin We have been produced gelatin from tuna skin, but we still do not know, does fish gelatin we produced has similar characteristics with commercial gelatin when it was added to food. this research was made to compare the ice cream quality with addition commercial and fish gelatin
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