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Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives
(Article), , , , ,
Fisheries Department, Diponegoro University, Jl. Prof. H. Sudharto, S.H, Tembalang, Semarang, 50275, Indonesia Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia
Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, Indonesia
Abstract
Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55% to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test.
The results showed that addition of 1% and 1.2% S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, ß carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream). © 2016 Penerbit UTM Press. All rights reserved.
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Ice cream Physical properties Sensory Soft cheese Spirulina platensis (Gomont) Geitler
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Open Access Jurnal Teknologi
Volume 78, Issue 4-2, 2016, Pages 245-251
Agustini, T.W.a Ma’ruf, W.F.a Widayatb Suzery, M.c Hadiyantob Benjakul, S.d
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Cheese | Cheeses | Processed cheeses
ISSN: 01279696 Source Type: Journal Original language: English
Document Type: Article Publisher: Penerbit UTM Press
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Combination of Sodium Alginate and Kappa-Carrageenan Increases Texture Stability of Spirulina platensis Ice Cream Farhah, A.N. Ekantari, N.
Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions da Silva, S.C. Fernandes, I.P.
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Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta- type cheese
Golmakani, M.-T. Soleimanian- Zad, S. Alavi, N.
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HIGHLY COMMERCIAL FISHERIES TAWAR FISH: MOLECULAR ANALYSIS DNA MITOCHONDRIAL COI GENE SEQUENCE AND PROXIMATE ANALYSIS FROM MALACCA STRAIT, RIAU
Delianis Pringgenis, Ragil Susilowati
THE DIETARY PROTEIN REQUIREMENT IN FORMULATED FEED FOR SPECIFIC GROWTH, DIGESTIBILITY AND SURVIVAL OF SPIRAL BABYLON (Babylonia spirata)
Diana Rachmawati, Istiyanto Samidjan
ANTIOXIDANT ACTIVITIES OF PHYCOCYANIN MICROCAPSULES USING MALTODEXTRIN AND CARRAGEENAN AS COATING MATERIALS
Eko Nurcahya Dewi, Lukita Purnamayati, Retno Ayu Kurniasih
COMPARATION OF SPINY LOBSTER (Panulirus Sp.) POPULATIONS FROM BANTUL AND CILACAP, CENTRAL JAVA, INDONESIA
Florencius Eko Dwi Haryono, Sahala Hutabarat, Johannes Hutabarat, Ambariyanto Ambariyanto
CRUDE CATHEPSIN ACTIVITY AND QUALITY CHARACTERISTIC OF SMOKED CATFISH [Pangasius pangasius (Hamilton, 1882)] PROCESSED BY DIFFERENT SMOKING TEMPERATURE
Fronthea Swastawati, Ahmad Ni’matullah Al Baarri, Tri Winarni Agustini, Eko Nurcahya Dewi, Ima Wijayanti, Dwi Yanuar Budi Prasetyo, Daniel Khan
MOLECULAR CHARACTERIZATION OF Dunaliella salina AND Chlorella vulgaris FUSANT USING 18SrDNA GENE
Hermin Pancasakti Kusumaningrum, Muhammad Zainuri
4/7/2020 Vol 78, No 4-2
https://jurnalteknologi.utm.my/index.php/jurnalteknologi/issue/view/256 3/3
CASSAVA STARCH-BASED EDIBLE COATINGS ENRICHED WITH Alpina purpurata AND Kaempferia rotunda ESSENTIAL OILS FOR PATIN FILLETS PRESERVATION
Rohula Utami, Danar Praseptiangga, Edhi Nurhartadi, Godras Jati Manuhara, Lia Umi Khasanah, Fitri Amalia Azzahra, Febi Indrayati
ENVIRONMENTAL ASSESSMENT OF POLYCULTURE FARMING PRACTICE BASED ON MACROBENTHIC ASSEMBLAGES: A STUDY CASE AT COASTAL AREA OF KALIWUNGU, KENDAL (CENTRAL JAVA, INDONESIA)
Sapto Purnomo Putro, Widowati Widowati, Ibni Jeudi Febria, Fuad Muhammad, Suhartana Suhartana, Suminto Suminto, Agung Sudaryono, Sunshuke Koshio
ECTOPARASITES AND VIBRIOS ASSOCIATED WITH FATTENING CULTURED MUD CRABS [Scylla serrata (Forsskal, 1775)] FROM PEMALANG COAST, INDONESIA
Sarjito Sarjito, Alfabetian Herjuno Condro Haditomo, Desrina Desrina, Ferdian Bagus Ferinandika, Lilik Setyaningsih, Slamet Budi Prayitno
BIODIESEL PRODUCTION FROM WASTE FISH FOR ZERO WASTE CONCEPT IN REMOTE AREA OF EASTERN OF JAVA, INDONESIA
Soni Sisbudi Harsono, Roy Hendroko Setyobudi, T. Zeemani
APPLICATION OF BIOFLOC TECHNOLOGY IN INTENSIVE FARMING AFFECTED PRODUCTION AND BLOOD PERFORMANCES OF THE CATFISH [Clarias gariepinus (Burchell, 1822)]
Sri Hastuti, Subandiyono Subandiyono
APPLICATION OF INTEGRATED MULTI TROPIC AQUACULTURE CONCEPT IN AN ABRADED BRACKISH WATER POND
Sri Rejeki, Restiana Wisnu Ariyati, Lestari Lakhsmi Widowati
TRIVALENT CHROMIUM (CR+3) IN DIETARY CARBOHYDRATE AND ITS EFFECT ON THE GROWTH OF COMMONLY CULTIVATED FISH
Subandiyono Subandiyono, Sri Hastuti
SAND DOLLARS DISTRIBUTION PATTERN AND ABUNDANCE AT THE COAST OF CEMARA KECIL ISLAND, KARIMUNJAWA, JEPARA, INDONESIA
Suryanti Suryanti, Max Rudolf Muskananfola, Kevin E. Simanjuntak
APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES
Tri Winarni Agustini, Widodo Farid Ma’ruf, Widayat Widayat, Meiny Suzery, Hadiyanto Hadiyanto, Soottawat Benjakul
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