Penggunaan Madu dalam Formulasi Es Krim: Pengaruh terhadap Tekstur, Daya Leleh, Karakteristik Sensorik, dan Nilai Fungsional
DOI:
https://doi.org/10.30587/jfspt.v3i2.11184Keywords:
Madu, es krim, daya leleh, tekstur, pemanis alami, antioksidanAbstract
Madu merupakan pemanis alami yang semakin banyak dimanfaatkan dalam formulasi es krim karena sifat fungsionalnya, seperti aktivitas antioksidan, kandungan polifenol, daya manis yang tinggi, serta kemampuannya memengaruhi karakteristik tekstur. Berbagai sumber ilmiah menunjukkan bahwa madu dapat memodifikasi tekstur, overrun, kecepatan leleh, stabilitas emulsi, karakteristik sensorik, dan kualitas nutrisi es krim. Kajian ini menggambarkan peran madu sebagai pengganti sukrosa, peningkat cita rasa, dan komponen fungsional yang mampu memperkaya nilai gizi produk beku. Pembahasan mencakup perbedaan hasil berdasarkan jenis madu, konsentrasi, interaksinya dengan bahan lain seperti hidrokoloid, serta penerapannya pada es krim berbasis susu, es krim rendah laktosa, es krim probiotik, dan berbagai dessert beku lainnya. Uraian ini juga menyoroti kelebihan madu sebagai bahan alami sekaligus tantangan dalam formulasi, terutama yang berkaitan dengan viskositas, aroma khas, dan pengaruhnya terhadap stabilitas fisik.
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