Penggunaan Fat Replacer pada Gelato Sari Almond dan Buah Naga sebagai Selingan Rendah Lemak

Davina, Monika Syahwa (2024) Penggunaan Fat Replacer pada Gelato Sari Almond dan Buah Naga sebagai Selingan Rendah Lemak. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Fat replacer as a fat substitute in gelato making is an innovative food product that can be used for low-fat snacks, but does not change the function of fat. Fat replacers used are derived from carbohydrates (tapioca flour) and protein (gelatin). This research is an experimental laboratory study with a Completely Group Design (CRD) design with 6 treatments and 4 repetitions. The results showed that gelato had a significant effect (p<0.05) on fat content, melting speed, hedonic test (texture), and hedonic quality (texture). However, there was no significant effect(p>0.05) on overrun test, hedonic test and hedonic quality test (taste, aroma, and colour). The best treatment was P4 (43% gelatin: 57% tapioca flour). The nutritional content of almond and dragon fruit gelato juice in one consumption or 1 cup (90 grams), namely energy 120 kcal, protein 4 grams, fat 1 gram, and carbohydrates 23 grams.

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