Quality Evaluation of Ice Cream Yogurt Goat Milk by Using Konjac as Stabilizer
Nuranni Nurdin1, Ratmawati Malaka2, Fatma Maruddin2

Hasanuddin University

Abstract

Quality of ice cream yogurt goat milk important to evaluate because the combination benefit for human health. Konjac is one of the polysaccaride always use as stabilizer in food processing. The aim of this study was to determine the effect of ice cream combination with yogurt, and the use of sucrose levels on antioxidant activity, pH value, overrun, goaty smell, milky aroma, sourness, sensory quality, and lactic acid of yogurt ice cream was made from goat^s milk and using konjac as stabilizer. The design which was used a complete randomized design 5 x 5 factorial pattern with 3 repeats. The result of variety analysis indicated that the treatment of adding sucrose with different levels, combination of ice cream dough and yogurt, and the interaction between the two treatments had a very significant effect (P<0.01) on antioxidant activity, pH value, overrun, goaty smell, milky aroma, sourness, sensory. However, lactic acid had a significant effect on sucrose levels and combination ice cream dough and yogurt goat milk, but no interaction both factors. Increasing sucrose addition to yogurt influence on favorable and raise of pH value, but acidity, overrun, and antioxidant was decreases. Combination between 75% of ice cream and 25% of yogurt were the best quality of ice cream in this experiment.

Keywords: Goaty Smell, Goat Milk, Konjac Flour and Milky Aroma

Topic: Animal Product Technology