Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing

Authors

  • Cahyaning Rini Utami Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
  • Luluk Nur Aini Mufidah Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
  • Deny Utomo Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
  • Hapsari Titi Palupi Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan
  • Khoirin Maghfiroh Program Studi Ilmu dan Teknologi Pangan, Fakultas Pertanian, Universitas Yudharta Pasuruan

DOI:

https://doi.org/10.35891/4cw7ac64

Keywords:

ice cream, rice milk, mixing time, egg white

Abstract

Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the physicochemical characteristics and organoleptic acceptability of rice milk ice cream. The study used a two-factorial Randomized Block Design: 50, 100, and 150 g of egg white and 10 and 20 minutes of mixing time (6 combinations; 3 replications). Physicochemical parameters included overrun, melting time, fat, water, and ash content, while organoleptic tests (taste, color, texture) were assessed by 25 untrained panelists. Physicochemical data were analyzed using ANOVA followed by Tukey's test, and organoleptic data were analyzed using Friedman's test; the best treatment was determined using the De Garmo Effectiveness Index. Key findings are: Higher egg white concentration and longer mixing time increased overrun, melting time, and fat, water, and ash content. The optimal treatment (150 g egg white, 20 minutes mixing) resulted in 13.70% overrun, 114.34 seconds melting time, 8.07% fat, 79.36% moisture, 2.52% ash, and hedonic scores of 4.00 (taste), 3.82 (color), and 4.20 (texture). The enhanced emulsion improved ice cream lightness and softness (overrun) and slowed melting, but the increased moisture content indicates that further research is needed to optimize stabilizers and sweeteners for consistent quality.

References

Atallah, A. A., Morsy, O. M., Abbas, W., & Khater, E. S. G. (2022). Microstructural, physicochemical, microbiological, and organoleptic characteristics of sugar-and fat-free ice cream from buffalo milk. Foods, 11(3), 490. https://doi.org/10.3390/foods11030490

Alfiler, C. T., Natividad, C. B., & Ferrer, C. R. (2022). Development sensory and nutritional analyses of sweet pearl ice cream. International Journal of Health Sciences, 6(S1), 6413–6425. https://doi.org/10.53730/ijhs.v6nS1.6357

Chen, L., Zhao, M., Liu, F., Xia, Y., & Chen, M. (2025). From fat crystals to creamy texture: unraveling the role of fatty acid composition in ice cream stability and quality. Food Chemistry, 467, 142239. https://doi.org/10.1016/j.foodchem.2024.142239

Clarke, C., & Cox, A. (2024). Science of Ice Cream. Royal Society of Chemistry.

Cortés-Herrera, C., Quirós-Fallas, S., Calderón-Calvo, E., Cordero-Madrigal, R., Jiménez, L., Granados-Chinchilla, F., & Artavia, G. (2021). Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines. Current Research in Food Science, 4, 900-909. https://doi.org/10.1016/j.crfs.2021.11.015

Ernawati, Utami, C. R., Nuswardhani, S. K., Adam, M. A., & Widiastuti, I. M. (2021). Pengaruh penambahan tepung buah mangrove tinjang (Rhizophora sp) sebagai sumber antioksidan pada pembuatan es krim. TECHNO-FISH, 5(2), 106-117. https://doi.org/10.25139/tf.v5i2.4273.

Gunawan, M. I. F., Lubis, M. I. A., Salfiana, S., Prayudi, A., Wihansah, R. R. A. S. B., Utami, C. R., & Lubis, M. (2024). Teknologi pengolahan bahan pangan. Yayasan Kita Menulis.

Heraningsih, S.F., Utami, C.R., Sayuti, M., Maulani, A., Kasim, R., Dali, F.A., Larassati, D.P., Ramadhanti, N., Ummah, N., Moulia, M.N., Syaefullah, E., Amelia, O., Rachman, A. B., Hartiningsih, S., Handoko, Y.P., Suryadri, H. (2025). Prinsip ilmu dan teknologi pangan. Yayasan Kita Menulis

He, W., Xiao, N., Zhao, Y., Yao, Y., Xu, M., Du, H., Wu, N. & Tu, Y. (2021). Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science, 86(3), 656-666. https://doi.org/10.1111/1750-3841.15651

Kasim, N., Noer, H., & Indriasari, Y. (2025). Pengaruh Penambahan Kulit Buah Naga Merah Terhadap Karakteristik Mutu Es Krim. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 94-107. https://doi.org/10.54367/retipa.vi.4698

Marimon-Valverde, S., Lainez-Ramirez, S., Sepúlveda-Valencia, J. U., Mejia-Villota, A., & Rodriguez-Sandoval, E. (2024). Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids. International Journal of Food Properties, 27(1), 123-132. https://doi.org/10.1080/10942912.2023.2293462

Nasytoh, M., & Kurnia, P. (2022). Pengaruh perbandingan susu beras dan susu kedelai terhadap kadar lemak dan laju leleh es krim (Doctoral dissertation, Universitas Muhammadiyah Surakarta).

Nento, S. M., Limonu, M., & Ahmad, L. (2023). Karakteristik sifat fisikokimia dan organoleptik es krim nenas (ananas comosus) dengan penambahan pati jagung ketan (zea mays ceratina) termodifikasi. Jambura Journal of Food Technology, 5(02), 230-242. https://doi.org/10.37905/jjft.v5i02.17115

Oliveira, M. E. A. S., Coimbra, P. P. S., Galdeano, M. C., Carvalho, C. W. P., & Takeiti, C. Y. (2022). How does germinated rice impact starch structure, products and nutrional evidences?–A review. Trends in Food Science & Technology, 122, 13-23. https://doi.org/10.1016/j.tifs.2022.02.015.

Pakaya, N., Une, S., & Lasindrang, M. (2024). Modifikasi pati umbi talas dengan metode cross linking dan aplikasinya sebagai penstabil pada es krim. Jambura Journal of Food Technology, 6(1), 18-31. https://doi.org/10.37905/jjft.v6i1.11582

Razi, S. M., Fahim, H., Amirabadi, S., & Rashidinejad, A. (2023). An overview of the functional properties of egg white proteins and their application in the food industry. Food Hydrocolloids, 135, 108183. https://doi.org/10.1016/j.foodhyd.2022.108183

Seong, G. U., Kim, J. Y., Kim, J. S., Jeong, S. U., Cho, J. H., Lee, J. Y., Lee, S. B., Kbange, N.R., Park, D. S., Moon, K. D., & Kang, J. W. (2023). Quality characteristics of rice-based ice creams with different amylose contents. Foods, 12(7), 1518. https://doi.org/10.3390/foods12071518

Standar Nasional Indonesia 2018. Es krim. Badan Standarisasi Nasional., 3713:2018.

Sun, Z., Yang, Y., Zhang, X., Mourad, F. K., Jin, H., Shu, D., & Cai, Z. (2023). Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 679, 132558. https://doi.org/10.1016/j.colsurfa.2023.132558

Tiastuti, K. R., Randi, M. J., & Dewantoro, Y. E. R. U. (2023). Evaluasi sensori dan resistensi es krim jagung kelor dengan penstabil yang berbeda. Journal of Food and Agricultural Product, 3(2), 69-81. https://doi.org/10.32585/jfap.v3i2.4331

Tvorogova, A. A., Gurskiy, I. A., Shobanova, T. V., & Smykov, I. T. (2023). Effect of protein concentrates and isolates on the rheological, structural, thermal and sensory properties of ice cream. Current Research in Nutrition and Food Science Journal, 11(1), 294-306. https://dx.doi.org/10.12944/CRNFSJ.11.1.22

Utami, Nurswardhani, & Ernawati. (2022). Handout potensi dan pengolahan mangrove jenis rhizopora mucronata menjadi es krim. Yudharta Press.

Violalita, F., Nasution, N. S., Nirwana, N. L., Yanti, H. F., Evawati, E., & Roza, I. (2025). Pengaruh Substitusi Air dengan Ekstrak Daun Binahong (Anredera cordifolia) Terhadap Karakteristik Sensori dan Fisikokimia Es Krim. Pro Food, 11(2), 251-263. https://doi.org/10.29303/profood.v11i2.532

Warmini, N. M. W. S. W., Hidayat, C., & Yanti, R. (2023). Comparison of butter and oleogel as fat replacement from red palm oil with cocoa butter gelator and their influence on the physical and chemical characteristics of gelato. Indonesian Food and Nutrition Progress, 20(2), 89-102. https://doi.org/10.22146/ifnp.88032

Downloads

Published

2026-03-25

Issue

Vol. 17 No. 1 (2026)

Section

Article

License

Copyright (c) 2026 Cahyaning Rini Utami

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...