Addition Gum Kembang Semangkok (Scaphium macropodum) as a Natural Stabilizer in Non-dairy Coconut Milk–Based Ice Cream
DOI:
https://doi.org/10.58466/abw4jf21Keywords:
Ice Cream, Natural Stabilizer, Gum, Kembang Semangkok, Coconut MilkAbstract
Ice cream, a popular frozen dessert favored for its sweet taste, smooth texture, and refreshing sensation. It is commonly produced using milk, cream, sugar, and stabilizing agents. In an effort to develop a plant-based ice cream product suitable for consumers with lactose intolerance, this study investigated the use of coconut milk as the main ingredient and kembang semangkok gum (Scaphium macropodum) as a natural stabilizer. The objective of this study was to evaluate the effect of kembang semangkok gum addition on the physicochemical properties (overrrun, melting rate, total solids, and color parameters Lab*) of non-dairy ice cream.
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