International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Melting time and physical characteristic of ice cream in addition if banana flour as stabilizer


Jhauharotul Muchlisyiyah, Tanalyna Hasna

Banana contains high of carbohydrate and pectin, so it can be used as stabilizer in various food products. One of a product that need stabilizer is ice cream. This mini experiment was aimed to determine the effect of banana flour addition to the melting time of banana ice cream. Melting time is crucial in evaluating the quality of ice cream. The method used in this research is descriptive methods. The variable analysed in this research is the concentration of banana flour addition (0%, 5%, 15%, and 25. The result of this research showed that 5% is the finest concentration of banana flour addition in banana ice cream making.
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