The Effect of Adding Sago Starch As a Stabilizer to Goat^s Milk Ice Cream Toward of Viscosity, Melting Speed, Water Content, Protein Content and Organoleptics Agus Susilo (a) and Chaliq Chairawan (b)
a) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia*agussusilo[at]ub.ac.id
b.) Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia*ale86190[at]student.ub.ac.id
Abstract
Goat^s milk, one of livestock products, has many functions and high nutritional value. However, due to its unpleasant odor goat^s milk becomes less popular. Thus, in order to rose the popularity of this product, farmer turns it into ice creams. This research aims to analyze the effect of adding sago flour to goat^s milk ice cream on the characteristics of goat^s milk ice cream. There are following characteristics to determine a good quality of goat^s milk ice cream such as: low melting speed at room temperature, soft texture, and creamy appearance. Twenty samples of goat^s milk ice cream were randomly allocated in a completely randomized design with 4 treatments and 5 replications. The treatment consisted of a control treatment and the addition of different sago flour (2%, 4% and 6%). The results showed that the addition of sago flour as a stabilizer to goat^s milk ice cream had an effect (p<0.5) on overrun, ph level, viscosity, total dissolved solids and electrical conductivity. It can be concluded that adding sago flour to goat^s milk ice cream can improve the quality of goat^s milk ice cream.
