UNAIR NEWS – Three students of Faculty of Fisheries and Marine (FPK) 51¶¯Âþ succeeded in making innovation in food processing technology.ÌýBy utilizing seaweedas the most important fishery products in Indonesia, carrageenan was used successfully as raw materials and stabilizerof ice cream production, in addition to gelatin.
The spirit of Iis Suryani with her Student Creativity Program (PKM-PE) team members, Desy Intan Permata Sari and Depril Meriza Astutik, is in line with the government’s determination to make various efforts to meet food needs and improve the nutrition of the community by introducing a new variety of foods.
Under the guidance of FPK UNAIR lecturer, Annur Ahadi Abdillah, S.Pi., M.Si., PKM-PE entitled “Kappa and Iota Carrageenan°²¹±è±è²¹±è³ó²â³¦³Ü²õÌý´¡±ô±¹²¹°ù±ð³ú¾±¾±Ìý²¹²Ô»åÌýEucheuma SpinosumAs Gelatin Substitution in Ice Cream Production” passed the selection and got research grant from the Kemenristekdikti 2018 PKM program.
Explained by Iis Suryani, as the leader of PKM-PE Team, seaweed can be used for various kinds of processed products, including carrageenan.ÌýCarrageenan itself is apolysaccharide extracted from the red seaweeds ofChondrusÌý,ÌýEuchemaÌý,ÌýGigartinaÌý,ÌýHypneaÌý,ÌýIradeaÌý²¹²Ô»åÌýPhyllophoraÌý.
The types of carrageenan are kappa, iotaÌý²¹²Ô»åÌýlambdaÌý°ì²¹°ù²¹²µ±ð²Ô²¹²Ô.ÌýKappaÌý²¹²Ô»åÌýiota carrageenan is a fraction capable of forming agelin water and isthermoreversible, melts when heated and solidifies if it is cooled.
“From the nature of the carrageenan it can be used as an additive in food products that function as stabilizers,thickenersÌý,Ìýgelforming,emulsifiers that can be applied to food products in the form of ice cream,” said Iis Suryani.
Ice cream is themost populartype offrozen dessertwith the highest fat content.ÌýIt tastes sweet, soft textured, and delicious.ÌýIt ismade by freezing a mixture of various ingredients, such as a combination of milk with additives such as sugar, honey, with or without stabilizer.
The quality ofice creamwill be greatly influenced by the way of processing and materials including the stabilizer used.ÌýIn the market manyice creamproducts use a gelatin stabilizer that issyubhat (in question whether it is halal or not).ÌýThe price of gelatin is also not cheap and not everyone wants to eat it.
“Therefore we are taking the initiative to replace the additional gelatin ingredients with the combination of kappaÌý²¹²Ô»åÌýiotacarrageenan,” said Iis.
The presence ofkappaÌý²¹²Ô»åÌýiotacarrageenan type inice creammaking, according to their research, because the two types of carrageenan have different content of3,6-anhydrogalactoseÌý²¹²Ô»åÌýsulfate esteron carrageenan which cause differentgelstrength,texture,syneresisand synergicity.
³§³¦¾±±ð²Ô³Ù¾±´Ú¾±³¦²¹±ô±ô²â,Ìýkappahasarigidgeltype(easily broken), characterized by highsyneresis(liquid flow in thegelsurface).ÌýWhileiotahas agelthat is elastic, syneresisfree andreversible.ÌýSo various types of carrageenan can affect theorganolepticÌý²¹²Ô»åÌýphytochemical characteristics produced byice cream.
“So the purpose of our study is to determine the use of which type of carragenan is effective against the characteristics ofice cream,”added Iis Suryani.
From the hedonic test or the fondness of 50 panelists at Faculty of Fisheries and Marine UNAIR, most of them likedice creamwith addition ofkappaÌý²¹²Ô»åÌýiotacarrageenan.ÌýIn details, 15 panelists love ice cream withiota, 15 people love ice cream withkappaÌý²¹²Ô»åÌýiota, 13 panelists love ice cream withkappa, and only 7 panelists love ice cream with gelatin.
“So the combination ofkappaÌý²¹²Ô»åÌýiotacarrageenan as substitute of gelatin onice cream materials was a new innovation in ice cream production.ÌýEven as a substitute for gelatin it can also be used as a stabilizer in ice cream making, “added Iis.
Iis™ PKM-PE team hope that this innovation can be practically and functionally developed and introduced as a new product frommarine productwith more economic value and can be consumed by everyone.Ìý(*)
Editor: Bambang Be
