PENGARUH FORMULASI KONSENTRASI GELATIN DAN PERBANDINGAN KOMPOSISI SUSU DENGAN WHIPPED CREAM TERHADAP KARAKTERISTIK PANNA COTTA
Daftar Isi:
- The objective of the research was to analyze the effect of gelatin concentration, milk and whipped cream composition on panna cotta characteristics. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The research used a Completely Randomized Design, formulations of gelatin and composition of milk and whipped cream. The observed parameters in this research were physical characteristics (texture, syneresis), chemical characteristics (moisture content, total sugar content, and protein content), and sensory characteristics (flavor, taste, and texture). The results showed that the gelatin formulation as well as the composition of milk and whipped cream significantly affected the texture, syneresis, moisture content, total sugar content and sensory characteristics for flavor and texture. Panna cotta with the addition of 1% gelatin and the ratio of milk with whipped cream 70%: 30% was the best treatment based on the highest score of panelist acceptance of texture (3.28) and taste (3.52). Texture, water content and protein content the best treatment of panna cotta were 33.93 gf, 67.39% and 4.19 ± 0.03%, respectively. Texture, water content and protein content of commercial panna cotta were 28,27±0,46 gf, 67,89±0,14% and 25%, respectively.