KARAKTERISTIK MIKROBIOLOGI DAN SENSORI PENAMBAHAN PHYCOCOLLOIDS PADA ES KRIM SEBAGAI STABILISER
Keywords:
Es krim, mikrobiologi, phycocolloid, sensory, stabilizer
Abstract
Es krim merupakan colloid yang tersusun atas komponen protein, lemak, air dan karbohidrat. Standar keamanan pangan menuntut es krim untuk dapat mengurangi resiko terhadap beberapa jenis mikroorganisme karena es krim tergolong produk turunan susu. Kondisi sanitasi dan hygiene yang dijaga terbukti mampu menekan tingkat kandungan mikroorganisme produk es krim pada titik kritisnya. Penambahan stabilizer dari jenis phycocolloid berpengaruh terhadap tekstur es krim secara sensory tanpa mempengaruhi penampakan, bau dan rasa.
References
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Caldwell, K. B., H. D. Goff, and D. W. Stanley. 1992. A lowtemperature scanning electron microscopy study of ice-cream. II. Influence of selected ingredients and processes. Food Struct., 11: 11.
Clifford, C. 2018. How an ex-lawyer built Halo Top into an ice cream sensation with $347 million in sales. Accessed Aug. 31, 2020. https://www.cnbc.com/2018/11/ 01/halo-top-beat-ben--jerrys-brings-in-hundreds-of-millions-in-sales.html.
Cottrell, J.I.L., G. Pass, and G. O. Phillips. 1980. The effect of stabilizers on the viscosity of an ice cream mix. J. Food Sci. Agric. 31: 1066
Demir, S., Arslan, S. 2022. The effects of select stabilizers addition on physicochemical, textural, microstructural and sensory properties of ice cream. Food Measure. https://doi.org/10.1007/s11694-022-01621-w
Goral, M., Kozłowicz, K., Pankiewicz, U., Goral, D. 2018. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry, 239: 1151-1159
Goraya, R.K., Singla, M., Bajwa, U., Kaur, A., Pathania, S. 2021. Impact of sodium alginate gelling and ingredient amalgamating order on ingredient interactions and structural stability of ice cream. https://doi.org/10.1016/j.lwt.2021.111558
Health Protection Agency. 2009. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market. UK, London
Levine, H., and L. Slade. 1986. A polymer physico-chemical approach to the study of commercial starch hydrolysis products [SPHs]. Carbohydr. Polymers 6: 213
Levine, H., and L. Slade. 1989. A food polymer science approach to the practice of cryostabilization technology. Comments Agric. Food Chem. 1: 315
International Dairy Foods Association. 2019. What’s hot in ice cream. New product trends. Accessed Aug. 31, 2020. https://www.idfa.org/news-views/media-kits/ice-cream/whats-hot-in-ice-cream
Kurt, A., Atalar, I. 2018. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82: 186–195
Seo, C.W. dan Oh, N.S. 2022. Functional application of Maillard conjugate derived from a κ-carrageenan/milk protein isolate mixture as a stabilizer in ice cream. https://doi.org/10.1016/j.lwt.2022.113406
Published
2023-02-28
How to Cite
KusumaBayu, MubarokAhmad Syihab Fahmil QR, HabibieIntan Yusuf, PerdanaAngga Wira, AstutiRetno Tri, Ma’rifatTian Nur, YufidasariHefti Salis, WaluyoEko, JohanisJohan, and AjiMuhammad Tri. 2023. “KARAKTERISTIK MIKROBIOLOGI DAN SENSORI PENAMBAHAN PHYCOCOLLOIDS PADA ES KRIM SEBAGAI STABILISER ”. JURNAL LEMURU 5 (1), 151-58. https://doi.org/10.36526/jl.v5i1.2343.
Section
Articles
