* Corresponding Author
Application of Barracuda Fish Skin Gelatin (Sphyraena barracuda) on Characteristics of Liquid Smoke Flavored Ice Cream
https://doi.org/10.22146/jfs.92919 Riris Sitoresmi(1), Fronthea Swastawati(2*), Slamet Suharto(3)
(1) Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, Indonesia
(2) Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, Indonesia
(3) Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Central Java, Indonesia
(*) Corresponding Author
Abstract
Gelatin can be applied to ice cream as a stabilizer. The flavors of ice cream on the market only focus on ordinary flavors such as chocolate, vanilla, and strawberry. Liquid smoke as a flavoring in ice cream can be used as an innovation. The purpose of this study was to determine the best concentration of liquid smoke in ice cream and determine the effect of adding gelatin with different concentrations on the physical quality of ice cream. The treatments used were liquid smoke with different concentrations (0%, 0.3%, 0.5%, and 0.7%) in the opening study and gelatin concentrations of 0%, 0.2%, 0.4%, and 0.6% in the main study with three repetition times. Parameters observed were hedonic, overrun, melting time, pH, and viscosity. The analysis showed that all test treatments had a significant effect (P<0.05). Adding liquid smoke with a concentration of 0,7% was the best treatment, with a hedonic value of 7.97<µ<8.17 (preferred by the panelists). The best treatment results for barracuda fish skin gelatin on the characteristics of ice cream were at a concentration of 0,4% with overrun results of 62,67% ± 0,58, melting speed 31.37±0.95 minutes, pH 6.33±0.02, viscosity of 2567.67±142.38 cP and hedonic value of 7.61 <µ <7.79 (preferred by the panelists).
Keywords
References
Agustina, N., R. Maulana & H. P. Widayat. 2022. Karakteristik Organoleptik Es Krim Dengan Penambahan Pewarna Alami Bunga Telang (Clitoria Ternatea L.). Jurnal Ilmiah Mahasiswa Pertanian, 7(2): 366-371.
Ahsan, S., T. Zahoor, M. Hussain, N Khalid, A. Khaliq & M. Umar. 2015. Preparation and Quality Characterization of Soy Milk Based Non-Dairy Ice Cream. International Journal of Food and Allied Sciences, 1(1): 25-31.
Arbuckle, W. S. 1986. Ice Cream. 5 th Edit. New York: LCC.
Ayudiarti, D. L., Suryanti & D. A. Oktavia. 2020. The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality. In E3S Web of Conferences, 147(03026): 1-8.
Badan Standarisasi Nasional. 2004. Air dan Air Limbah – Bagian 11: Cara Uji Derajat Keasaman (pH) dengan menggunakan alat pH meter .SNI 06-6989.11-2004. Jakarta: Badan Standarisasi Nasional.
. 2008. Cara Uji Viskositas Pulp. SNI 0936-2008. Jakarta: Badan Standarisasi Nasional.
. 2015. SNI 2346-2015. Prosedur Pengujian Sensori pada Produk Hasil Perikanan. Jakarta: Badan Standarisasi Nasional.
Bodyfelt F., Tobias J., & Trout G., 1998. The Sensory Evaluation of Diary Product. New York: Van Nostrand Reinhold.
Ferdiansyah, M. K., D. W. Marseno & Y. Pranoto. 2016. Kajian Karakteristik Karboksimetil Selulosa (CMC) dari Pelepah Kelapa Sawit Sebagai Upaya Diversifikasi Bahan Tambahan Pangan Yang Halal. Jurnal Aplikasi Teknologi Pangan, 5(4): 136-139.
Goff, H. D. & R.W. Hartel. 2013. Ice Cream Seventh Edition. London: Springer Science & Business Media.
Hermanto, S., M. R. Hudzaifah & A. Muawanah. 2014. Karakteristik Fisikokimia Gelatin Kulit Ikan Sapu-Sapu (Hyposarcus pardalis) Hasil Ekstraksi Asam. Jurnal Kimia Valensi, 4(2): 109-120.
Jakung, M. L. Y., A. R. P. Pudja & P. K. D. Kencana. 2020. Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Suhu Pemasakan terhadap Mutu Se’i Bandeng. Jurnal BETA (Biosistem Dan Teknik Pertanian, 8(1): 93-102.
Khairina, A., B. Dwiloka & S. Susanti. 2018. Aktivitas Antioksidan, Sifat Fisik dan Sensoris Es Krim dengan Penambahan Sari Apel. Jurnal Teknologi Pertanian, 19(1): 51-60.
KKP (Kementrian Kelautan dan Perikanan). 2021. Statistik Produksi Perikanan Indonesia. https://statistik.kkp.go.id/home.php?m=total&i=2#panel-footer (Accessed November 30, 2023).
Malik, P., C. Kempanna & A. Paul. 2013. Quality Characteristics of Ice Cream Enriched With Spirulina Powder. International Journal of Food and Nutrition Science, 2(1): 44-50.
Mulyani, D. R., E. N. Dewi & R. A. Kurniasih. 2017. Karakteristik Es Krim Dengan Penambahan Alginat Sebagai Penstabil. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(3): 36-42.
Ntau, E., G. S. Djarkasi & L. E. Lalujan. 2021. Pengaruh Penambahan Gelatin Terhadap Kualitas Fisik Es Krim Sari Jagung Manis. Sam Ratulangi Journal of Food Research, 1(1): 10-19.
Rahmawati, H & Y. Pranoto. 2012. Rendemen dan Komposisi Proksimat Gelatin Kulit Ikan Belut dan Lele Pada Keadaan Segar dan Kering. Jurnal Fish Scientiae, 2 (4): 111–123.
Razak, Q. A., R. Faridah & B. Syamsuryadi. 2021. Penambahan Madu sebagai Pemanis Alami untuk Meningkatkan Nilai Organoleptik, Overrun dan Daya Leleh pada Es Krim. Tarjih Tropical Livestock Journal, 1(1): 8-14.
Salimah, T., W. F. Ma'ruf & Romadhon. 2016. Pengaruh Transglutaminase Terhadap Mutu Edible Film Gelatin Kulit Ikan Kakap Putih (Lates calcalifer). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 5(1): 49-55.
Sukkwai, S., K. Kijroongrojana & S. Benjakul. 2011. Extraction of Gelatin from Bigeye Snapper (Priacanthus tayenus) Skin for Gelatin Hydrolysate Production. International Food Research Journal, 18(3): 1129-1134.
Siburian, W. Z., E. Rochima, Y. Andriani & D. Praseptiangga. 2020. Fish Gelatin (Definition, Manufacture, Analysis of Quality Characteristics, and Application): a Review. International Journal of Fisheries and Aquatic Studies, 8(4): 90-95.
Prasetyowati, P., M. Hermanto & S. Farizy. 2015. Pembuatan Asap Cair Dari Cangkang Buah Karet Sebagai Koagulan Lateks. Jurnal Teknik Kimia, 20(4): 14-21.
Violisa, A., A. Nyoto & N. Nurjanah. 2012. Penggunaan Rumput Laut Sebagai Stabilizer Es Krim Susu Sari Kedelai. Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya, 35(1): 103-144.
Zahro, C. & F. C. Nisa. 2014. Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) dan Penstabil Terhadap Karakteristik Fisik, Kimia dan Organoleptik Es Krim. Jurnal Pangan dan Agroindustri, 3(4): 1481- 1491.
DOI: https://doi.org/10.22146/jfs.92919
Article Metrics
Abstract views : 105
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Jurnal Perikanan Universitas Gadjah Mada
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).
View My Stats