UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]

UTILIZATION OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF ROSELLE ICE CREAM MAKING [Penggunaan Response Surface Methodology dalam Optimisasi Pembuatan Es Krim Rosella]

This research was carried out to develop a functional ice cream product with natural colorant derived from an optimum set of roselle calyces extract and citric acid concentrations. Although citric acid can improve red color stability of rosella, its addition is limited due to the acidic and bitter a...

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Bibliographic Details
Main Authors: Jeremia Manuel*, Raffi Paramawati, Maria Dian Pratiwi Masli
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2014-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
: citric acid
ice cream
optimization
response surface methodology
roselle calyces extract
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/9101

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/9101

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