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Assessment of Stabilizer Potential of Porang Flour and Maize Starch on Antioxidant Activity and Physicochemical Characteristics Ice Cream

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 6 No. 2 (2025) · pp. 153–162

DOI
10.20956/hajas.v6i2.32814
ISSN
2621-9190, 2621-9182
Published
2025-05-01
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Ice cream is a semi-frozen food made from milk or milk products, sweeteners, stabilizers, emulsifiers, and added flavors. Many ice cream product developments have been carried out to improve the quality of ice cream. One of them is the addition of stabilizers that maintain emulsions and enhance the softness of ice cream products. They can prevent the formation of large ice crystals in ice cream, provide uniformity of product texture, and provide resistance so that it does not melt easily. The purpose of this study was to analyze ice cream's antioxidant activity and physicochemical quality using different types and amounts of stabilizers (porang flour and cornstarch). This research method uses a completely randomized design (CRD) consisting of 5 levels of treatment with 3 replicates each. The treatment used in this study is the use of porang flour and cornstarch stabilizer at different concentrations, including; A1: 100% cornstarch; A2: Combination of 25% porang flour and 75% cornstarch; A3: Combination of 50% porang flour and 50% cornstarch; A4: Combination of 75% porang flour and 25% cornstarch; A5: 100% porang flour. The results showed that the treatment of the use of stabilizer combination of porang flour and cornstarch had a very significant effect (P 0.05) on ice cream testing parameters, such as taste, texture, liking, melting power, and overrun. Treatment (A4) combines 75% porang flour and 25% cornstarch as stabilizers in ice cream. Keywords: Ice cream, stabilizer, antioxidant activity, physicochemical quality

Collaboration network of the authors

31 authors · 70 co-authorship links

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  • Universitas Islam Negeri Alauddin Makassar
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Sudirman BacoAffiliation unknown3
Hasma HasmaAffiliation unknown2
Effendi AbustamAffiliation unknown2
Muhammad Irfan SaidAffiliation unknown2
Sulmiyati SulmiyatiAffiliation unknown2
Nur Saleh SaidAffiliation unknown2
Deka Uli FahrodiAffiliation unknown2
Hikmah M. AliAffiliation unknown2
Nahariah NahariahAffiliation unknown2
Charismawan CharismawanAffiliation unknown1
Sriyanti HaruniAffiliation unknown1
Asmuddin NatsirAffiliation unknown1
Kartina KartinaAffiliation unknown1
ZulkarnainAffiliation unknown1
Gozali R MoektiAffiliation unknown1
Endah MurpiningrumAffiliation unknown1
HajrawatiAffiliation unknown1
Kusumandari Indah PrahestiAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1
Kusmandari Indah PrahestiAffiliation unknown1
Reynard GondiponAffiliation unknown1
Suliman Mohamed Yousof SadamAffiliation unknown1
Jamila MustabiAffiliation unknown1
Isnaniah BagendaAffiliation unknown1
MuflihanahAffiliation unknown1
Syarifah Nurul WaqiahAffiliation unknown1
Sadam Suliman Mohamed YousofAffiliation unknown1
Siti NurjannahUniversitas Islam Negeri Alauddin Makassar1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Assessment of Stabilizer Potential of Porang Flour and Maize Starch on Antioxidant Activity and Physicochemical Characteristics  Ice Cream</dc:title>
	<dc:creator xml:lang="en">Rofita, Rista Cahya</dc:creator>
	<dc:creator xml:lang="en">Ratmawati Malaka</dc:creator>
	<dc:creator xml:lang="en">Maruddin, Fatma</dc:creator>
	<dc:description xml:lang="en">Ice cream is a semi-frozen food made from milk or milk products, sweeteners, stabilizers, emulsifiers, and added flavors. Many ice cream product developments have been carried out to improve the quality of ice cream. One of them is the addition of stabilizers that maintain emulsions and enhance the softness of ice cream products. They can prevent the formation of large ice crystals in ice cream, provide uniformity of product texture, and provide resistance so that it does not melt easily. The purpose of this study was to analyze ice cream's antioxidant activity and physicochemical quality using different types and amounts of stabilizers (porang flour and cornstarch). This research method uses a completely randomized design (CRD) consisting of 5 levels of treatment with 3 replicates each. The treatment used in this study is the use of porang flour and cornstarch stabilizer at different concentrations, including; A1: 100% cornstarch; A2: Combination of 25% porang flour and 75% cornstarch; A3: Combination of 50% porang flour and 50% cornstarch; A4: Combination of 75% porang flour and 25% cornstarch; A5: 100% porang flour. The results showed that the treatment of the use of stabilizer combination of porang flour and cornstarch had a very significant effect (P&amp;lt;0.01) on ice cream testing parameters, including antioxidant activity and viscosity. Using a stabilizer combination of porang flour and cornstarch has no effect (P&amp;gt;0.05) on ice cream testing parameters, such as taste, texture, liking, melting power, and overrun. Treatment (A4) combines 75% porang flour and 25% cornstarch as stabilizers in ice cream.
Keywords: Ice cream, stabilizer, antioxidant activity, physicochemical quality</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2025-05-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/32814</dc:identifier>
	<dc:identifier>10.20956/hajas.v6i2.32814</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 6 No. 2 (2024); 153-162</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/32814/12775</dc:relation>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>