Carboxymethylcellulose and Carrageenan as Stabilizers in Ginger-turmeric Ice Creams: Physicochemical and Sensory Properties
Date
2025-05-23Author
FAUZI, Mukhammad
HARSONO, Soni Sisbudi
RESMASARI, Iren Laurensa Prawidya
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Show full item recordAbstract
Ice cream is a frozen dessert usually made from dairy products, such as milk, often combined with other ingredients
prepared by freezing and churning. Other ingredients can be added in the preparation of ice cream to increase its
functional properties. Consuming ginger and turmeric extracts can be beneficial to health for containing several
bioactive compounds. Ice cream production requires stabilizers to obtain suitable properties. Thus, this research
aims to establish the type and amount of stabilizers to produce ice cream with good properties that appeal to
panelists. This research was conducted based on a Randomized Group Design (RGD) with two factors: the type of
stabilizer (CMC/carboxymethyl cellulose, and carrageenan) and the amount of stabilizers (0.1%; 0.3%; and 0.5%).
The following parameters were analyzed: overrun; lightness; melting rate; antioxidant activity; texture; preference of
color, taste, flavor/aroma, texture; and overall ice cream preference score. The best treatment is established by an
effectiveness test. Ginger-turmeric ice cream with good and profitable properties was produced when treated with
a CMC stabilizer at a concentration of 0.1%. Ginger-turmeric ice cream showed the following parameter values:
overrun of 38.87%; lightness of 69.42; texture of 11.87 mm/50 g/10 seconds; melting rate of 1.71 g/70 g/minute;
antioxidant activity of 68.31%; sensory values of color preference of 5.32; aroma, 4.60; taste, 5.00; texture, 5.08; and
overall preference score of 5.08.