Effect of Addition Egg Shell Flour to Physical Properties of Dangke Whey Ice Cream

S. Sumarni(1*), Rajmi Faridah(2), Andi Kurnia Armayanti(3),

(1) Universitas muhammadiyah Sinjai
(2) Universitas muhammadiyah Sinjai
(3) Universitas muhammadiyah Sinjai
(*) Corresponding Author

Abstract


The physical properties of whey dangke which is more dilute than whey required other additional ingredients in making ice cream. The material that can be used is eggshell flour. This study aims to determine the effect of the addition of eggshell flour on the physical properties (overrun and melting resistance) of whey dangke ice cream. This research was conducted at the Animal Husbandry Laboratory, Faculty of Agriculture, Muhammadiyah University of Sinjai. This study used a completely randomized design (CRD) with 4 treatments with 3 replications. The treatment given was the addition of chicken eggshell flour to whey dangke ice cream. P0: 0% eggshell flour, P1: 2% eggshell flour, P2: 4% eggshell flour, P3: 6% eggshell flour. The results of this study indicated that the addition of eggshell flour to whey dangke ice cream had a significant effect on physical properties, namely overrun and melting resistance.

Keywords


whey dangke, ice cream, eggshell flour, physical properties

Full Text:

PDF

References


Almeida, K., Tamime, A., & Oliveira, M. (2008). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT Food Sci Technol. 41(2), pp. 311-316.

Astawan, M. (2010). Panduan Karbohidrat Terlengkap. Jakarta, Indonesia: Dian Rakyat.

Chan, E. C. S. (2008). Dasar-Dasar Mikrobiologi Jilid I. Jakarta, Indonesia: Universitas Indonesia Press.

Faridah, R. (2019). Kandungan Nutrisi Whey Hasil Sampingan Dari Dangke. Jurnal Ternak. 10(1).

Fatma, Malaka, R., & Taufik, M. (2015). Karakteristik edible film berbahan dangke dan agar dengan mengunakan gliserol dengan persentase berbeda. Jurnal Ilmu dan Teknologi Peternakan, 4(2), pp. 63-69.

Hadiwiyoto, S. (1983). Produk Olahan Susu. Yogyakarta, Indonesia; Penebar Swadaya.

Malaka, R. (2007). Ilmu dan Teknologi Pengolahan Susu. Makassar, Indonesia: Penerbit Yayasan Citra Emulsi.

Malaka, R. (2014). Tekologi Aplikatif Pengolahan Susu. Cetakan ke-1. Surabaya, Indonesia: Brilian Internasional.

Oksilia, Syafutri, M. I., & Lidiasari E. (2012). Karakteristik Es Krim Hasil Modifikasi Dengan Formula Bubur Timun Suri (Cucumis Melo L.) Dan Sari Kedelai (Karakteristik modified ice cream diformulasi dengan cucumis melo L. Puree and soybean milk). Jurnal teknologi dan industri pangan, 23(1), pp. 17.

Padaga, Masdiana, & Sawitri, M. E. (2005). Es Krim yang Sehat. Surabaya, Indonesia: Trubus Agrisarana.

Rahmawati, W. A., & Nisa, F. C. (2015). Fortifikasi kalsium cangkang telur pada pembuatan cookies (kajian konsentrasi tepung cangkang telur dan baking powder). Jurnal Pangan Dan Agroindustri, 3(3), pp. 1050-1060.

Kumalasari, R., & Ulilalbab, A. (2021). Pengaruh Penambahan Tepung Cangkang Telur Terhadap Daya Terima Dan Titik Leleh Es Krim Yoghurt. Jurnal Teknologi Pangan. 15(1), pp. 71-80. DOI: https://doi.org/10.33005/jtp.v15i1.2725.

Safitri, H. A. (2011). Pemanfaatan Ekstrak Limbah Cangkang Telur Sebagai Bahan Tambahan Pangan Es Krim Susu Kedelai NonKolesterol Tinggi Kalsium. Program Kreativitas Mahasiswa Gagasan Tertulis. Bogor, Indonesia: Institut Pertanian Bogor.

Suhendro. (2017). Straining and identification of indigenous lactic acid bacteria by sequencing the 16S rRNA from dangke, a traditional cheese from Enrekang, South Sulawesi. Pakistan J of Nutrition.

Setiawati, E., Nursal, F. K., & Elfiyani, R. (2014). Pengaruh Peningkatan Konsentrasi Setil Alkohol Sebagai Pengental Terhadap Stabilitas Fisik Krim Tipe M/A Ekstrak Rimpang Jahe Gajah (Zingiber Officinale Roscoe). Jakarta, Indonesia: Fakultas Farmasi Universitas Muhamadiyah.

Supriyanto, Ramalakshmi, Kurba. K. I. R., & Rao, L. J. M. (2001). Effect of some stabilizer on physicochemical and sensory properties of ice cream type frozen yogurt. Journal Agriculture. 4, pp. 584-589.

Susanti, L., (2016). Pengaruh Fortifikasi Tepung Cangkang Telur Terhadap Kualitas Bakpia Kering. Malang, Indonesia: Universitas Muhammadiyah Malang.

Upreti, P., & Metzger, L. E. (2006). Influence of Calcium and Phosphorus, Lactose, and Saltto Moisture Ratio on Cheddar Cheese Quality: Manufacture and Composition. J. Dairy Sci. 89, pp. 420-428.

Uswatun. (2011). Substitusi inulin umbi gembili (Dioscorea esculenta) pada produk es krim sebagai alternatif produk makanan tinggi serat dan rendah lemak. Journal of Nutrition College, 2(4): 474- 482.

Vinderola CG, Gueimonde M, Delgado T, Reinheimer JA de los Reyes – Gavilan CG. (2000). Characteristics of carbonated fermented milk and survival of probiotic bacteria. Int Dairy J. 10, pp. 213-220.

Wahyuni, N. (2005). Karakteristik Kimia dan Organoleptik Minuman Instan Madu Bubuk dengan Penambahan Tepung Kerabang Telur sebagai Sumber Kalsium. Bogor, Indonesia: Fakultas Peternakan Institut Pertanian Bogor.

Widiantoko, F. G., & Yunianta, R. K. (2011). Pembuatan es krim tempe-jahe (kajian proporsi bahan dan penstabil terhadap sifat fisik, kimia dan organoleptik). Malang, Indonesia: Jurusan Teknologi Hasil Pertanian. Universitas Brawijaya, pp. 40-43.

Yuwanta, T., (2010). Telur dan Kualitas Telur. Yogyakarta, Indonesia: Gadjah Mada University Press.




DOI: https://doi.org/10.31327/chalaza.v8i1.1955

Article Metrics

Abstract view : 100 times
PDF - 42 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Chalaza Journal of Animal Husbandry All rights reserved

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------

     

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Chlaza Journal of Animal Husbandry, Jl. Pemuda, No. 339 Kolaka, Southeast Sulawesi, Indonesia - 93517 Mobile: +6285255092481 WA: +6285255092481 E-mail : editor.cjah@usnsj.com or chalaza.usnsj@gmail.com

ONLINE ISSN: 2548-3803 PRINT ISSN: 2548-5504


Universitas Sembilanbelas November Kolaka, USN Scientific Journal Publisher (Hardcopy Provider)
 Jl. Pemuda, No. 339 Kolaka, Southeast Sulawesi, Indonesia - 93517 E-mail: info@usnsj.com

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------
Chalaza Journal of Animal Husbandry licensed under a Creative Commons Attribution 4.0 International License.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------