This research aims to determine the concentration of the use of nilem skin gelatin in order to obtain the most preferred ice cream. The treatment is the concentration of the use of nilem skin gelatin 0.2%, 0.3%, 0.4%, and CMC 0.4% (control) of the total mixture of ice cream ingredients (full cream milk powder, skim, stabilizer, emulsifier, and water) with 4 repetitions. The parameters observed were the level of preference for the color, aroma, texture, and taste of ice cream. The most preferred ice cream is obtained by using nilem skin gelatin at a concentration of 0.4%.
Financed by the National Centre for Research and Development under grant No. SP/I/1/77065/10 by the strategic scientific research and experimental development program:
SYNAT - “Interdisciplinary System for Interactive Scientific and Scientific-Technical Information”.