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Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all of the milk fat is replaced with vegetable fat with low-fat content. The purpose of this study was to determine the effect of adding alginate, agar, guar gum, carrageenan, gelatin and casein as an emulsifier to mellorine Study Design: This research was prepared using a completely randomized design method with several factors, namely the addition of alginate, agar, guar gum, carrageenan, gelatin, and casein Place and Duration of Study: The present study was conducted in Department of Aquatic Product Processing and Storage, Pangkep State Polytechnic of Agriculture. The duration of research is 6 month i.e from April, 2022 – September, 2022. Methodology: 400 mL low-fat milk, 200 mL of mango fruit juice, 100 g of sugar, and 300 mL of water The pieces of fruit were crushed using a blender with the addition of a bit of water (fruit:water = 2:1). While waiting for fruit blending, emulsifier with each treatment were heated with 50 mL of water until boiling. Then the water (according to a predetermined ratio) is heated, and the sugar is mixed together until dissolved. After that, the liquid milk and emulsifier ingredients are mixed with 15% fruit while stirring slowly for 10 minutes. The combined material is then cooled at 4°C for 24 h. After that, the ingredients that have been put together and cooled (fruit, liquid milk, stabilizer, and sugar) are stirred and homogenized with a mixer for 15 minutes. Mellorine that has been standardized, then packed in a cup. Then the mellorine was frozen in the freezer at -20°C for ± 24 h. The parameters tested were organoleptic, viscosity, overrun, melting time, fluid stability. Results: Alginate emulsifier produces the best mellorine with an organoleptic assessment having a color (5.4), taste (7), odor (6.33), texture (6.33). Physical test resulted with Viscosity (271 cP), Emulsion stability (100%), Melting time (15 minutes) and Over Run value (21.9%). Conclusion: The use of different types of emulsifiers in the production of mellorine affects the organoleptic value, over run, emulsion stability, viscosity and melting time. |
