JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.9319

Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources

Vinny Dwi Octavianti  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, Indonesia
Siti Susanti  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, Indonesia
*Sri Mulyani  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia, Indonesia
Open Access Copyright 2021 Journal of Applied Food Technology

How to cite (IEEE): V. D. Octavianti, S. Susanti, and S. Mulyani, "Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources," Journal of Applied Food Technology, vol. 8, no. 1, pp. 18-22, Jun. 2021. https://doi.org/10.17728/jaft.9319
Citation Format:
Abstract

This study aims to determine the effect of various hydrocolloid on the quality of frozen yogurt with corn oil as its fat sources The ingredients used in this work were skim milk, corn oil, yogurt starter, arabian gum, carrageenan, gelatin, water and sugar. The different types of hydrocolloids T0 (0%), T1 (0.5% Arabian gum), T2 (0.5% carrageenan), T3 (0.5% gelatin) were used as stabilizer in order to characterize the pH, overrun, melting time, sensory test and total lactic acid bacteria of frozen yogurt product. pH of frozen yogurt was measured using a pH meter. Melting time was measured using a stopwatch, overrun was measured using beaker glass, sensory tests were done by panelists and total lactic acid bacteria was measured by Total Plate Count (TPC). Results show significant differences (P<0.05) on overrun, melting time, sensory test in frozen yogurt obtained using various types of hydrocolloids but show no significant differences (P>0.05) on pH dan total lactic acid bacteria. The best treatment was the addition of 0.5% gelatin because it has an optimal melting time, overrun and highest sensory test.

Fulltext View|Download
Keywords: frozen yogurt; corn oil; hydrocolloid; gelatin; sensory quality.

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
The Effect of Tea (Camelia sinensis) and Chocolate (Theobroma cacao) on Memory Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration More recent articles
  1. Djajati, S., and T. Palupi. 2018. Small bean ice cream (Psophocarous Tertragonolobus L.) with the addition of glucomanan flour and virgin coconut oil. J. Teknologi Pangan. 11(2): 23-30. (In Bahasa Indonesia)
  2. Handoko, I. C., M. Matoetina, and P. S. Widyawati. 2017. The effect of hydrocolloid type and concentration on the physical and organoleptic properties of manalagi apple velva. J. Teknologi Pangan and Gizi. 16(1): 41-46. (In Bahasa Indonesia)
  3. Haryanti, N. and A. Zueni. 2015. Identification of physical, chemical and organoleptic quality of mangosteen leather ice cream (Garcinia mangostana L.) with cream milk variation. J. Agritepa. 2(1): 143-156. (In Bahasa Indonesia)
  4. Haug, I. J., and K. I. Draget. 2011. Gelatin. In Handbook of food proteins (pp. 92-115). Woodhead Publishing. DOI: 10.1533/9780857093639.92
  5. Hidayat, I. R., Kusrahayu and S. Mulyani. 2013. Total bacterial lactic acid, pH value and organoleptic properties drink yogurt from cow's milk enriched with fruit extracts mango. J. Animal Agriculture. 2(1): 160-167. (In Bahasa Indonesia)
  6. Imeson, A. 1997. Thickening and Gelling Agent for Food. Springer Science Business Media Dordrecht, B.V. United Kingdom. DOI 10.1007/978-1-4615-2197-6
  7. Legowo, A., Kusrahayu and S. Mulyani. 2009. Ilmu dan Teknologi Susu. Universitas Diponegoro, Semarang
  8. Masuku, M. A. 2014. Quality control and food safety in the quality of coffee powder with varieties of coffee circulating in the city of Ternate. J.Agrifood. 1(1): 51-56. (In Bahasa Indonesia)
  9. Mulyani, D. R., E. N. Dewi, and R. A. Kurniasih. 2017. The characteristics of the ice cream with the addition of alginate as a stabilizer. J. Pengolahan dan Bioteknologi Hasil Pertanian. 6(3): 36–42. (In Bahasa Indonesia)
  10. Mulyani, S., N. Rosyidah,, S. Susanti, Y. B. Pramono. 2020. The Physical and Sensory Characteristics of Ice Cream Corn Oil Using Different Stabilizers. The International Journal of Science & Technoledge. 8(5): 90-95. DOI: 10.24940/theijst/2020/v8/i5/ST2005-023
  11. Nussinovitch, A., & Hirashima, M. 2013. Cooking innovations: Using hydrocolloids for thickening, gelling, and emulsification. CRC Press. London, New York.Panda, H. 2010. The Complete Book on Gums and Stabilizers for Food Industry. Asia Pacific Business Press Inc. Delhi, India
  12. Santoso, U., Y. Pranoto, Y. T. Afriyanti, and S. Mulyani. 2019. The physical and chemical properties of marshmallow made from bufallo (Bubalus bubalis) hide gelatin compared to commercial gelatin. J. Applied Food Technology. 6(2): 28-34. DOI: https://doi.org/10.17728/jaft.5192
  13. Sawitri, M. E., dan E. P. Sari. 2020. Prospect frozen yoghurt synbiotic fortification with red dragon fruit skin (hylocereus polyrhizus) and fructtos, supporting healthy lifestyle post pandemic covid-19. Dalam: Seminar Teknologi Agribisnis Peternakan (Stap) Fakultas Peternakan Universitas Jenderal Soedirman. 7(1): 59-66
  14. Septiani, A. H., Kusrahayu and A. M. Legowo. 2013. The effect of additional skim milk in making the frozen yogurt with whey as the basic material ingredient to Total Acid, pH and Total Lactic Acid Bacteria. J. Animal Agriculture. 2(1): 225-231. (In Bahasa Indonesia)
  16. Siswati, O. D., V. P. Bintoro and N. Nurwantoro. 2019. Characteristics of sweet potato ice cream with addition of gembili flour as the stabilizer. J. Teknologi Pangan. 3(1): 121-126. (In Bahasa Indonesia)
  17. Susilawati, S., Nurainy, F., and Nugraha, A. W. 2014. The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation. J. Teknologi & Industri Hasil Pertanian. 19(3): 243-256. (In Bahasa Indonesia)
  18. Yulistiani, R., T. Mulyani and W. Novitasari. 2013. Improved quality of tofu with the use of Caragenan and citric acid J. Teknologi Pangan. 7(2): 215-229. (In Bahasa Indonesia)
  19. Zahro, C. and F. C. Nisa. 2015. The influence of the addition of the juice of the grape (Vitis vinifera L.) and the stabilizer on the characteristics of the physical, chemical and organoleptic ice cream. J. Pangan dan Agroindustri. 3(4): 1481 – 1491. (In Bahasa Indonesia)

Last update:

No citation recorded.

Last update:

No citation recorded.