Physical, Chemical, and Sensory Properties of Ice Cream with the Substitution of Stabilizer with Gelatin from Various Sources

• Main Authors: Lily Arsanti Lestari (Author), Resha Ayu Wildiana (Author), Fatma Zuhrotun Nisa' (Author), Yuny Erwanto (Author), Yudi Pranoto (Author)
• פורמט: ספר
• יצא לאור: LPPT Universitas Gadjah Mada, 2019-12-01T00:00:00Z.
• נושאים: article
• גישה מקוונת: Connect to this object online.

Bovine and porcine gelatin are usually used as ice cream stabilizer. However, Muslims are forbidden to consume foods that contain porcine or its derivatives product. Hence, in our previous study, we developed a technique to produce gelatin from local sources such as fish, buffalo, and bovine. This s...