Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
| Autor: | Citravia Agustin, Nurliyani Nurliyani, Jamhari Jamhari |
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| Jazyk: | indonéština |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 16, Iss 1, Pp 11-20 (2021) |
| Druh dokumentu: | article |
| ISSN: | 1978-0303 2338-1620 |
| DOI: | 10.21776/ub.jitek.2021.016.01.2 |
| Popis: | Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf life of eggs. Yolk has a high enough fat content, so it can be used to substitute fat sources in ice cream making.The purpose of this study was to determine the characteristics of ice cream with cured egg yolk powder as a substitute for whipping cream. This study used cured egg powder as a substitute for whipping cream in ice cream. This research consisted of 2 types of cured egg yolk powder (chicken and duck) and 3 levels of cured egg yolk powder substitution (0%, 2%, and 4%) in whipping cream. The analysis of this research was to physical, chemical, and sensory analysis of ice cream. The results showed that the substitution of whipping cream with cured egg yolk powder had a significantly different effect (P |
| Databáze: | Directory of Open Access Journals |
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