CHARACTERISTICS OF ICE CREAM WITH THE ADDITION OF PURPLE SWEET POTATO AND PORANG FLOUR AS A STABILIZER
Elmy Mariana1), Naulia Ramadhani Lumban Tobing 1), Yurliasni 1)
1) Department of Animal Science, Faculty of Agroculture, Syiah Kuala University, Banda Aceh, 23111, Indonesia
*Corresponding Email: [email protected] Submitted 19 September 2023; Accepted 24 November 2023
ABSTRACT
Purple sweet potato and porang are local food ingredients that have potential as stabilizers because they have good hydrocolloid properties. This study was to determine the effect of the addition of porang flour and purple sweet potato with different percentages on ice cream characteristics. This research was prepared using the Complete Randomized Design method in a Nested pattern with 2 factors, first factor (A) is the addition of purple sweet potato(A1) and porang flour (A2), while the second factor (B) is different percentages (0%(B1), 1% (B2), 2%
(B3), and 3% (B4)). The parameters observed in this study consisted of overrun, melting time, and emulsion stability (%). The results showed that the addition of purple sweet potato and porang flour with different percentages had a very significant effect (P < 0.01) on overrun and emulsion stability, and a significant effect (P < 0.05) on melting time. The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting time compared to ice cream with porang flour stabilizer, but the use of porang flour as a stabilizer produced ice cream with better emulsion stability. The use of purple sweet potato and porang flour with a concentration of 1% produced ice cream with the best characteristics.
Keywords: emulsifier; ice cream; porang flour; purple sweet potato; stabilizer
INTRODUCTION
Ice cream is a dessert made from a mixture of milk, sweeteners, emulsifiers, stabilizers, flavor enhancers, and coloring.
The main raw material in making ice cream is milk or dairy product, such as skimmed milk powder, cream, or butter. The composition of the ice cream mixture is milk fat 10-16%, sucrose 9-12%, non-fat milk solids 9-12%, stabilizer/emulsifier 0-0.5%, total solids 36-45% and water 55-64%. In ice cream making, stabilizer and emulsifier are minor ingredients but play a very important role. The stabilizer’s function are to improve air incorporation, prevent the development of large crystals, increase the mix viscosity, air cell distribution, body and texture, increase stability during storage and melting properties. Local food ingredients that have the potential to be used as stabilizers are purple sweet potatoes (Ipomoea batatas L.) (Susilawati et al., 2014; Siswati et al., 2019; Mustika et al., 2019) and porang tubers (Amorphophallus muelleri Blume) (Putri et al., 2014;
Sembiring et al., 2019; Zainuri et al., 2020).
Purple sweet potato in the process of ice cream making function as stabilizers.
Purple sweet potato contains starch and maltodextrin which consists of a mixture of glucose, maltose, oligosaccharides, and dextrin so it has the properties of not being hygroscopic, increasing the viscosity of the product, making a hydrogel matrix, having adhesion, and dissolving in water (Yuliasnar et al., 2020). These properties are ideal characteristics that qualify as emulsifiers and stabilizers. Stabilizers in ice cream can be added with synthetic or natural ingredients containing starch, glucomannan, crude fiber, and reducing sugar (Mustika et al., 2019; Zainuri et al., 2020). The use of
emulsifiers and stabilizers plays an important role in the ice cream-making process and determines the quality of the ice cream produced, especially melting speed, overrun, and emulsion stability.
Porang is one type of tuber plant that contains glucomannan, a polysaccharide compound that can form gels and has a large expanding power (Aryanti and Abidin, 2015). Glucomannan has a food fiber content so it is used as a thickening, stabilizing, chewing and texturing agent in several food products (Guna et al., 2020).
The addition of porang flour in the ice cream making process can improve the characteristics and quality of the ice cream produced (Putri et al., 2014; Sembiring et al., 2019; Zainuri et al., 2020).
The use of purple sweet potato and porang flour in the process of making ice cream has been reported, but the use of purple sweet potato and porang flour as ice cream stabilizer is not widely known.
Looking at this background, research on the use of purple sweet potato and porang flour as stabilizers in the ice cream making is considered feasible.
MATERIALS AND METODS Time and location of research
This research was conducted at the Dairy Processing Science and Technology Laboratory, Department of Animal Science, Faculty of Agriculture, Syiah Kuala University, Banda Aceh.
Materials
The materials used in this study were UHT milk, sugar, purple sweet potato, porang flour, cream, skim milk, egg yolk, and water. The formulation of ice cream ingredients according to treatment is
*Corresponding author:
Elmy Mariana
Email: [email protected]
Department of Animal Science, Faculty of Agroculture, Syiah Kuala University, Banda Aceh, 23111, Indonesia
How to cite:
Mariana, E., Tobing, N. R. L., & Yurliasni. (2023).
Characteristics of Ice Cream with The Addition of Purple Sweet Potato and Porang Flour as A Stabilizer. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 18 (2), 203-211
presented in Table 1. The equipment used in the manufacture and processing of ice cream is oven, digital scale, mixer, refrigerator, freezer, gas stove, steaming pot, pan,
stationery, label, measuring cup, spatula, plate, knife, stainless spoon, thermometer, plastic cup, and stopwatch.
Table 1. Formulation of ice cream raw materials
Ingredient Treatment
B1 B2 B3 B4
Milk (%) 48.94 57.94 56.94 55.94
Sweet potato / porang flour (%) 0 1 2 3
Cream milk (%) 14.86 14.86 14.86 14.86
Skim milk (%) 9 9 9 9
Egg yolk (%) 10 0 0 0
Sugar (%) 12 12 12 12
Water (%) 5.2 5.2 5.2 5.2
Total (%) 100 100 100 100
Preparation of purple sweet potato paste The procedure for making purple sweet potato paste uses a modified reference by Mustika et al. (2019). Purple sweet potato paste is made by several processes, namely selecting fresh and washed purple sweet potatoes, then steaming for 45 minutes, peeling the skin, and mashing.
Ice cream making
The materials used are UHT milk, sugar, purple sweet potato, porang flour, cream, skim milk, egg yolk, and water. The research procedure for making ice cream uses a modified reference by Lanusu, et al.
(2017). Starting with mixing all the ingredients that have been weighed according to the treatment. The ice cream dough was then heated to 80ºC for 5
minutes, and allowed to cool to room temperature.
The cooled ice cream dough was put into a container and chilled at 4ºC for 24 hours. Then the dough is taken out and the mixing process is carried out as well as the freezing process for 5 minutes. After the mixing process is complete, the dough is packed in a cup and put into the freezer at 15 ºC for 24 hours.
Research Parameters Overrun
Overrun is expressed as ice cream volume development. Overrun value calculated based on the difference between the ice cream after mixing volume and the dough before mixing volume. The formula to calculated the overrun value is:
% Overrun= (𝑉(𝑖𝑐𝑒 𝑐𝑟𝑒𝑎𝑚)−𝑉 (𝑑𝑜𝑢𝑔ℎ)) (𝑣𝑜𝑙𝑢𝑚𝑒 (𝑑𝑜𝑢𝑔ℎ))𝑥 100%
Description:
V dough : The volume of ice cream dough before freezing (ml) V ice cream : The volume of ice cream after freezing (ml)
Melting time
Put the ice cream in a plastic cup and freeze it in the freezer for 24 hours. Samples from the freezer were taken and placed on a dish as much as 15 grams then let the sample melt at room temperature completely. The time taken for the entire sample to melt was recorded.
Emulsion stability
The sample was weighed as much as 5 g and put into an oven at 45°C for 1 hour and then put into a cooler at a temperature below 0°C for 1 hour. The sample was put back into the oven at 45°C for 1 hour and let the weight remain constant. Observations were made on the possibility of emulsion. If
separation occurs, the emulsion is said to be unstable and the stability level is calculated based on the percentage of separated phase
to the whole emulsion. Emulsion stability can be calculated with the following formula:
Emulsion stability (%) = (𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑟𝑒𝑚𝑎𝑖𝑛𝑖𝑛𝑔 𝑝ℎ𝑎𝑠𝑒) (𝑡𝑜𝑡𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑒𝑚𝑢𝑙𝑠𝑖𝑜𝑛 𝑚𝑎𝑡𝑒𝑟𝑖𝑎𝑙) 𝑥 100%
Description:
Weight of remaining phase = (weight of emulsion of second oven + cup)-weight of cup (g)
Total weight of emulsion
material = (weight of emulsion material + cup)-weight of cup (g) Statistical Analysis
This research used a Nested Randomized Complete Design method with 2 factors. First factor (A) is the addition of purple sweet potato(A1) and porang flour (A2), while the second factor (B) is different percentages (0%(B1), 1% (B2), 2% (B3), and 3% (B4)). The data were analyzed using analysis of variant (ANOVA). If there is a difference between treatment A, a further test is carried out using the Tukey test and if there is a difference between treatment B, a
further test is carried out using the Duncan Multiple Range Test (DMRT).
RESULTS AND DISSCUSION Overrun
One of the defining characteristics of ice cream is overrun. Overrun is ice cream volume development due to air trapped in the ice cream mixture due to the agitation process. The average overrun value is presented in Table 2.
Tabel 2. The overrun value (%) of ice cream with the use of purple sweet potato and porang flour at different different percentages
A (Stabilizer) B (Percentage of stabilizer) Average (A)
B1(0%) B2(1%) B3(2%) B4(3%)
A1
(purple sweet potato) 44,4±5,60d 100,13±5,30a 92,57±12,87ab 77,73±5,55bc 78,71±24,69A A2 (porang flour) 37,2±13,29bc 81,47±21,09a 46,10±8,18b 34,23±9,73bc 49,76±21,73𝐵
Average (B) 40,82±5,07c 90,80±13,20a 69,33±32,86b 55,98±30,76bc
Note: Capitalised superscripts in the same column indicate highly significant differences (P<0.01) between treatments A, lowercase superscripts in the same row indicate highly significant differences (P<0.01) between treatments B in A, B in A1, and B in A2
The treatment A and treatment B gave a very significant effect (P<0.01) on the overrun value of ice cream. The use of different stabilizer types resulted in different overrun values, as well as different stability percentages. The use of purple sweet potato as a stabilizer produced a higher overrun value (78.71±24.69) compared to porang flour (49.76±21.73). This is due to the fibre and starch in purple sweet potato which can increase the solid content in ice cream so that the ice cream dough thickens. Both of
these compounds have functional properties that thicken and compact the dough (Syafutri et al., 2012). Porang flour contains glucomannan which can function as a stabilizer. However, excessive use of stabilizer in ice cream dough can have a negative effect. The use of too many stabilizers can cause the mixture to become thick, heavy, and mushy, thus inhibiting the air capture process which results in low overrun values in ice cream. Different percentages of purple sweet potato and
porang flour produce different overrun values. The best overrun value was found in treatment B2 (1% purple sweet potato addition and 1% porang flour addition). This shows that the addition of purple sweet potato and porang flour functions as the best stabilizer at a percentage of 1%. According to SNI-01-0222-1995, the use of stabilizers added in ice cream products is a maximum of 10g/kg or equivalent to 1%.
The ice cream overrun value can decrease if the stabilizer added is too large.
According Sudajana et al. (2013), the provision of stabilizer with a percentage of 1.5% decreased in ice cream due to the dough being too thick so that it makes stirring inhibited, the ability to trap air is reduced and the surface tension becomes higher. This is in accordance with the results of the research conducted, in treatments B3 and B4 (addition of purple sweet potato 2-3% and addition of porang flour 2-3%) showed that the overrun value obtained decreased from treatment B2 (addition of purple sweet potato 1% and addition of porang flour 1%).
Similar to porang flour ice cream, the overrun value decreased due to the provision of more stabilising ingredients in the ice cream dough. The drastic decrease in overrun value in porang flour ice cream is due, to the content of porang flour, namely glucomannan, which is able to absorb water, resulting in a dough with high viscosity naturally (Rahmah, 2011).
Thick ice cream dough makes it difficult for air to enter the surface of the dough so that the volume increase is low, higher the ability to bind water, the thicker the ice cream dough is followed by the lower of ice cream overrun. The higher the addition of purple sweet potato and porang flour resulted in a lower overrun but the resulting overrun value was higher than B1 (control).
The ice cream overrun value obtained in this study is similar when compared with the research results of Sun et al. (2021), overrun value of ice cream is 66.95%. This result is higher than the ice cream overrun value according to Güzeler et al. (2012), namely 9.00 ± 1.63-27.25 ± 2.22%, but much lower than the ice cream overrun value according to Syed and Shah (2018), the overrun value for ice cream can reach 120%.
The differences in overrun values are caused, among other things, by differences in the ingredients of ice cream, the composition of ice cream especially fat percentage and stabilizer, and also the length of storage and freezing. It was found that the overrun of ice cream increases with the increase of stabilisers.
Melting Time
Melting time is the time required for ice cream to completely melt at room temperature. Good ice cream has a relatively long shelf life and does not melt easily at room temperature. The average melting speed of ice cream can be seen in Table 3.
Tabel 3. Melting speed of ice cream with the use of purple sweet potato and porang flour at different percentages different percentages
A (Stabilizer) B (Percentage of stabilizer)
Average (A)
B1(0%) B2(1%) B3(2%) B4(3%)
A1
(purple sweet potato) 15,02±0,51b 11,99±1,49c 14,17±3,07bc 19,57±0,41a 15,19±3,19A A2 (porang flour) 11,14±0,98d 13,12±0,16bc 14,21±0,89ab 15,54±1,49a 13,50±1,86B
Average (B) 13,08±2,74bc 12,56±0,79c 14,19±0,03b 17,56±2,85a
Note: Capital letter superscripts in the same column indicate significant differences (P<0.05) between treatments A, lowercase letter superscripts in the same row indicate highly significant differences (P<0.01) between treatments B in A and B in A1, significant differences (P<0.05) between treatments B in A2.
The treatment A and treatment B influence the ice cream melting time (Table 3.). The use of different types of stabilizers and percentage of stabilizer will result in different melting times. The use of porang flour as a stabilizer produced a significantly different melting speed (P<0.05) compared to the use of purple sweet potato.
The use of purple sweet potato as a stabilizer resulted in a higher melting time (15.19±3.19) compared to porang flour (13.50±1.86). This is due to the fibre and starch in purple sweet potato which can increase the solid content in ice cream so that the ice cream dough thickens. Whereas porang flour contains glucomannan which can bind water which is very large in ice cream dough so that it causes the dough to become thick. The melting time of ice cream is influenced by the ingredients used in making ice cream such as stabilising ingredients, fat content, and total solids. The addition of a high percentage of stabilizer will cause the melting time to be slow (Akesowan, 2008).
The average melting time of ice cream with purple sweet potato stabilizer is (15.19±3.19) while the average melting time of ice cream with porang flour stabilizer is (13.50±1.86). The melting point number of ice cream with purple sweet potato stabilizer is included in the good category, while the melting point number of ice cream with porang flour stabilizer is included in the low category. According to Akesowan (2008), the melting range of good ice cream is 15-25 minutes at room temperature.
Different percentages of purple sweet potato resulted in different melting times.
The best melting time was found in treatment B4 (addition of 3% purple sweet potato). This shows that the addition of purple sweet potato serves as the best solid material at a percentage of 3%. The melting time of purple sweet potato ice cream is due to the starch component contained in purple
sweet potato which is able to bind water so that the ice cream does not melt easily. This agrees with Aryanti et al. (2022), carbohydrates (starch) and protein can bind water well, and can further thicken the dough so that it can slow down the melting speed of ice cream. The higher the viscosity, the slower the melting time. The ice cream melting time is related to the high and low overrun value. The higher the overrun value, the faster the melting time of the ice cream, and vice versa.
Different percentages of porang flour produce different melting times. The best melting time was found in treatment B4 (3%
porang flour addition). This shows that the addition of porang flour functions as a stabilizer and the best solid material is found at a percentage of 3%. The use of more porang flour in ice cream can cause the melting time to be longer. According of Megawangi et al. (2019), the addition of porang flour causes the dough to become thicker and the surface tension becomes higher so that the ice cream is difficult to expand. If the ice cream dough becomes thicker, it will cause the ice cream to be more difficult to melt, this is because porang flour is able to bind ice particles in ice cream dough which makes the dough thicker and the water binding power of the product stronger so that it does not melt quickly.
Emulsion Stability
The durability of ice cream dough in retaining air by fat is indicated by the stability of the resulting emulsion. In ice cream emulsion, the dispersed phase is air and the dispersing phase is fat. Emulsion stability is shown by two conditions, namely the process of phase separation and cream formation (Ernawati et al., 2017). One way to maintain the stability of an ice cream emulsion is to increase its viscosity through the addition of stabilizers to the ice cream mixture. The average stability of ice cream emulsion can be seen in Table 4.
Tabel 4. Emulsion stability of ice cream using purple sweet potato and porang flour at different different percentages
A (Stabilizer) B (Percentage of stabilizer) Average (A)
B1(0%) B2(1%) B3(2%) B4(3%)
A1 (purple sweet potato) 87,67±0,64bc 89,23±1,07a 87,47±0,58bc 88,21±0,21b 88,15±0,79b A2 (porang flour) 90,47±0,42c 90,85±0,17c 92,05±0,15a 91,75±0,24ab 91,28±0,75a
Average (B) 89,07±1,98c 90,04±1,14a 89,76±3,24abc 89,98±2,51ab
Note: Superscripts of capital letters in the same column indicate very significant differences (P<0.01) between treatments A, superscript lowercase letters in the same row indicate a very significant difference (P<0.01) between treatments B in A, B in A1, and B in A2. (P<0.01) between treatments B in A, B in A1, and B in A2.
Based on Table 4, the treatment A and treatment B have a very significant effect (P<0.01) on emulsion stability. The use of different types of stabilizers and different percentage of stabilizer resulted in different emulsion stability. The use of porang flour as stabilizer resulted in higher emulsion stability (91.28±0.75) compared to purple sweet potato (88.15±0.79). This is due to the glucomannan content found in porang which is able to stabilise the ice cream better than purple sweet potato. Porang flour contains high glucomannan which is 67.019- 79.187%. Glucomannan is a solute dietary fibre component that has hydrocolloid properties (able to bind free water) (Faridah and Widjanarko, 2013).
Different percentages of purple sweet potato resulted in different emulsion stability. The best emulsion stability was found in treatment B2 (addition of 1%
purple sweet potato). The addition of purple sweet potato serves as the best stabilizer at a percentage of 1%. The density provided by purple sweet potato affects the ice cream, thus providing high emulsion stability. This solid comes from the fibre in the purple sweet potato which is able to thicken the dough, the ability of fibre is to bind water in the ice cream dough (Syafutri et al., 2012).
Different percentage of porang flour resulted in different emulsion stability. The best emulsion stability was found in treatment B3 (2% porang flour addition).
This shows that the addition of porang flour functions as the best stabilizer at a percentage of 2%. The addition of porang flour can maintain the emulsion stability of
ice cream, because the glucomannan content contained therein is able to bind water to the ice cream. The study is supported by Sulastri et al. (2018) which explains that the use of porang flour can match the ability of CMC in maintaining emulsion stability in ice cream. Added by Sudajana et al. (2013) which states that the higher the concentration of stabilizer, the higher the total solids will be because the stabilizer can bind water so that the amount of water in the ice cream decreases.
The stability of ice cream emulsions using purple sweet potato (88.15 ± 0.79%) and porang flour (91.28 ± 0.75%) as stabilizers is classified as good when compared to the research results of Sulastri et al. (2021). According to Sulastri et al, the stability of ice cream emulsion with the stabilizer porang flour, purple yam flour, Belitung taro flour, and CMC respectively is 87.41-93.45%, 85.18-93.06%, 81.21- 88.69%, and 82.91-92.32%. This shows that both purple sweet potato and porang flour have the ability to act as good stabilizers compared to commercial stabilizers.
CONCLUSION
The use of purple sweet potato and porang flour as ice cream stabilizers affects the characteristics of the ice cream produced. The use of purple sweet potato as a stabilizer produced ice cream with better overrun value and melting speed compared to ice cream with porang flour stabilizer, but the use of porang flour as a stabilizer produced ice cream with better emulsion
stability. The use of purple sweet potato and porang flour with a concentration of 1%
produced ice cream with the best characteristics.
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