Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p <0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin.
Abdel-Maqsoud N, Elshaghabee F, Metwally A, Anis S. Impact of Nano-Stabilizers on the Technological, Texture and Rheological Properties of Ice Cream. Egyptian Journal of Chemistry. 2021;0(0):0–0.
2.
Ahmad T, Ismail A, Ahmad SA, Abdul Khalil K, Awad EA, Akhtar MT, et al. Recovery of Gelatin from Bovine Skin with the Aid of Pepsin and Its Effects on the Characteristics of the Extracted Gelatin. Polymers. 13(10):1554.
3.
Alfaro AT, Biluca FC, Marquetti C, Tonial IB, de Souza NE. African catfish (Clarias gariepinus) skin gelatin: Extraction optimization and physical–chemical properties. Food Research International. 2014;65:416–22.
4.
Alika VA, Atma Y. The organoleptic and physicochemical characteristic of gelato by fish bone gelatin addition. Journal of Applied Sciences and Advanced Technology. 1(1):31–8.
5.
Alipal J, Mohd Pu’ad NAS, Lee TC, Nayan NHM, Sahari N, Basri H, et al. A review of gelatin: Properties, sources, process, applications, and commercialisation. Materials Today: Proceedings. 2021;42:240–50.
6.
Arbuckle WS. Ice Cream. 1986.
7.
Ayudiarti DL, Hastarini E, Susilowati R. Physical Characteristics of Gelatin from Cork Fish skin in The Waters of Merauke. E3S Web of Conferences. 2020;147:03027.
8.
Ayudiarti DL, Suryanti, Oktavia DA. The Effect of Different Types and Gelatin Concentrations on Ice Cream Quality. E3S Web of Conferences. 2020;147:03026.
9.
Bahramparvar M, Mazaheri Tehrani M. Application and Functions of Stabilizers in Ice Cream. Food Reviews International. 2011;27(4):389–407.
10.
Choi S ‐S., Regenstein JM. Physicochemical and Sensory Characteristics of Fish Gelatin. Journal of Food Science. 2000;65(2):194–9.
11.
Clarke C. The Science of Ice Cream. 2012.
12.
Coppola D, Lauritano C, Palma Esposito F, Riccio G, Rizzo C, de Pascale D. Fish Waste: From Problem to Valuable Resource. Marine Drugs. 19(2):116.
13.
Deosarkar SS, Kalyankar SD, Pawshe RD, Khedkar CD. Ice Cream: Composition and Health Effects. Encyclopedia of Food and Health. 2016. p. 385–90.
14.
Duconseille A, Astruc T, Quintana N, Meersman F, Sante-Lhoutellier V. Gelatin structure and composition linked to hard capsule dissolution: A review. Food Hydrocolloids. 2015;43:360–76.
15.
El-Sisi AS. Impact of Replacement of Gelatin with Chitosan on the Physicochemical Properties of Ice-Milk. International Journal of Dairy Science. 2014;10(1):36–43.
16.
International E. Ice cream in Indonesia.
17.
Feizi R, Goh KKT, Mutukumira AN. Effect of chia seed mucilage as stabiliser in ice cream. International Dairy Journal. 2021;120:105087.
18.
Ghag SB, Ganapathi TR. Banana and Plantains: Improvement, Nutrition, and Health. Reference Series in Phytochemistry. 2019. p. 1755–74.
19.
Goff HD, Hartel RW. Ice Cream. 2013.
20.
Gómez-Guillén MC, Giménez B, López-Caballero ME, Montero MP. Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids. 2011;25(8):1813–27.
21.
Gómez-Guillén MC, Turnay J, Fernández-Dı́az MD, Ulmo N, Lizarbe MA, Montero P. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids. 2002;16(1):25–34.
22.
Istiqomah K, Praptiningsih Y, Windrati WS. KARAKTERISASI ES KRIM EDAMAME DENGAN VARIASI JENIS DAN JUMLAH PENSTABIL. JURNAL AGROTEKNOLOGI. 11(02):139.
23.
Jenie BSL, Putra RP, Kusnandar F. Fermentasi kultur campuran bakteri asam laktat dan pemanasan otoklaf dalam meningkatkan kadar pati resisten dan sifat fungsional tepung pisang tanduk (Musa paradisiaca formatypica. Jurnal Penelitian Pascapanen Pertanian. 9(1):18–26.
24.
Kamińska-Dwórznicka A, Łaba S, Jakubczyk E. The effects of selected stabilizers addition on physical properties and changes in crystal structure of whey ice cream. LWT. 2022;154:112841.
25.
Karim AA, Bhat R. Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids. 2009;23(3):563–76.
26.
Kavitha V, G A. A Review on Banana Fiber and Its Properties. Asian Journal of Pharmaceutical Research and Development. 9(3):118–21.
27.
Legassa O. Ice cream nutrition and its health impacts. International Journal of Food and Nutritional Science. 7(1):19–27.
28.
Lestari LA, Wildiana RA, Nisa’ FZ, Erwanto Y, Pranoto Y. Physical, chemical, and sensory properties of ice cream with the substitution of stabilizer with gelatin from various sources. Journal of Food and Pharmaceutical Sciences. 7(3):166–72.
29.
Li MC, Chou CF, Hsu SC, Lin JS. Physicochemical characteristics and resistant starch of different varieties of banana from Taiwan. International Journal of Food Properties. 2020;23(1):1168–75.
30.
Murtaza MA, Din GMU, Huma N, Shabbir MA, Mahmood S. Quality evaluation of ice cream prepared with different stabilizers/emulsifier blends. International Journal of Agriculture and Biology. 6(1):65–7.
31.
Muse MR, Hartel RW. Ice Cream Structural Elements that Affect Melting Rate and Hardness. Journal of Dairy Science. 2004;87(1):1–10.
32.
Nguyen TA, Nguyen TH. Study on Mechanical Properties of Banana Fiber-Reinforced Materials Poly (Lactic Acid) Composites. International Journal of Chemical Engineering. 2022;2022:1–7.
33.
Ntau E, Djarkasi GSS, Lalujan LE. Pengaruh penambahan gelatin terhadap kualitas fisik es krim sari jagung manis. Sam Ratulangi Journal of Food Research. 1(1):10–9.
34.
Octavia ZF, Djamiatun K, Suci N. Pengaruh pemberian yogurt sinbiotik tepung pisang tanduk terhadap profil lipid tikus sindrom metabolik. Jurnal Gizi Klinik Indonesia. 13(4):159.
35.
Phillips KM, McGinty RC, Couture G, Pehrsson PR, McKillop K, Fukagawa NK. Dietary fiber, starch, and sugars in bananas at different stages of ripeness in the retail market. PLOS ONE. 16(7):e0253366.
36.
Pirsa S, Hafezi K. Hydrocolloids: Structure, preparation method, and application in food industry. Food Chemistry. 2023;399:133967.
37.
Regand A, Goff HD. Effect of Biopolymers on Structure and Ice Recrystallization in Dynamically Frozen Ice Cream Model Systems. Journal of Dairy Science. 2002;85(11):2722–32.
38.
Safdari Y, Vazifedoost M, Didar Z, Hajirostamloo B. The Effect of Banana Fiber and Banana Peel Fiber on the Chemical and Rheological Properties of Symbiotic Yogurt Made from Camel Milk. International Journal of Food Science. 2021;2021:1–7.
39.
See SF, Ghassem M, Mamot S, Babji AS. Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. Journal of Food Science and Technology. 2015;52(2):753–62.
40.
Soad HT, Mehriz AM, Hanafy MA. Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends. International Food Research Journal. 21(4):609–1613.
41.
Swastawati F, Ardie BR, Romadhon, Fahmi AS, Purnamayati L. The potential of milkfish (Chanos chanos) gelatin as stabilizer in ice cream production. IOP Conference Series: Earth and Environmental Science. 2022;1033(1):012062.
42.
Abbas Syed Q. Effects of different ingredients on texture of ice cream. Journal of Nutritional Health & Food Engineering. 8(6).
43.
Abbas Syed Q. Impact of Stabilizers on Ice Cream Quality Characteristics. MOJ Food Processing & Technology. 3(1).
44.
Udo II, Etokakpan OU, Ukwo SP, Ukpong EO. Evaluation of the proximate compositions, dietary fibre and resistant starch contents of selected varieties of banana and plantain. Journal of Advances in Food Science & Technology. 8(1):1–9.
45.
Yangilar F. Effects of Green Banana Flour on Ice Cream’s Physical, Chemical and Sensory Properties. Food Technology and Biotechnology. 2015;53.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
