Handani, Yohana, Sutedja, Anita Maya and Trisnawati, Chatarina Yayuk (2016) Effect of Gelatin and Sugar Concentration on the Characteristic of Panna Cotta. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.
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Abstract
Panna cotta is an Italian dessert made from heavy whipping cream, milk, gelatin and sugar. The formula of Italian panna cotta is less suitable to be applied in Indonesia because heavy whipping cream is unavailable in Indonesia and people don’t like thick cream. Replacement of heavy whipping cream with light whipping cream and change in light whipping cream-milk ratio into 1:9 were done to adjust panna cotta with the preference of panelist. This affected on the concentration of gelatin and sugar should be added. The purpose of this study was to determine the effect of gelatin and sugar concentration and their interaction on the characteristic of panna cotta and to determine gelatin and sugar concentration that could produce the most prefer of panna cotta. The research design was a factorial randomized block design that consisted of two factors: the concentration of gelatin (1%; 1,25%; and 1,5%) and the concentration of sugar (2,5%; 5%; and 7,5%) to obtain nine combination treatment and replicated three times. Data were analyzed using ANOVA test at α = 5%, if the results showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the combination treatment that gave a significant difference. The results indicated interactions between gelatin and sugar concentration provided significant effect on texture (hardness) of panna cotta. Increasing gelatin concentration caused an increased in hardness, but when sugar concentration was increased, the increasing of hardness were declined. Increasing concentration of gelatin and sugar caused a decreased in syneresis. Hedonic score of gel firmness was increased as increasing of gelatin and sugar concentration up to 1,25% gelatin and 5% sugar. Hedonic score of ease to melt and ease to swallow were increased as decreasing in gelatin concentration and increasing in sugar concentration. The recommended treatment was 1% of gelatin and 7,5% of sugar.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | Panna Cotta; Gelatin; Sugar |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 08 Jun 2023 06:12 |
| Last Modified: | 08 Jun 2023 06:12 |
| URI: | http://repository.ukwms.ac.id/id/eprint/34952 |
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