Effect of stabilizer towards red kidney bean frozen yogurt characteristic

Sjofianto, Rivandy Tono (2017) Effect of stabilizer towards red kidney bean frozen yogurt characteristic. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Red kidney bean yogurt contains phenolic content and also microbial activity which gives benefits for human health. However in preliminary research, sensory analyses the acceptance of red kidney bean yogurt was far lower compared to milk-based yogurt. Therefore in this research the acceptance of red kidney bean yogurt can be enhanced by modifying the yoghurt into icecream. This research was aimed to study the effect of stabilizer types and concentration towards physicochemical characteristic and consumer acceptance of red kidney bean frozen yogurt. Red kidney bean yogurt was used as the main ingredient for frroozen yogurt making. Red kidney bean frozen yogurt was formulated with different types and concentration of stabilizer (CMC 0.15%, CMC 0.2%, CMC 0.25%, gelatin 0.125%, gelatin 0.25% and gelatin 0.5%) and the physicochemical and sensory acceptance were observed. Red kidney bean frozen yogurt with CMC 0.2% was the preferred formula with highest overall acceptance (4.67 ± 1.07), slow melting time (34.65 min ± 0.09) and lowest pH (5.22 ± 0.02). The preferred formula of red kidney bean frozen yogurt pH was 5.22 with nutritional value contained of 76.65% moisture content, 1.18% protein, 0.48% fat, 1.62% ash and 20.08% carbohydrate along with phenolic content 9.83 mgGAE/100mL

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sjofianto, Rivandy TonoNIM1305003595UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:52
Last Modified: 05 Aug 2020 03:58
URI: http://repository.uph.edu/id/eprint/1584

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