Comparative Study of Emulsifier in Mellorine

Aims: Mellorine is a type of frozen dessert such as ice cream in which part or all the milk fat replaced with vegetable low-fat content. The purpose this study was to determine effect adding alginate, agar, guar gum, carrageenan, gelatin and casein an emulsifier mellorine
 Study Design: This research prepared using completely randomized design method several factors, namely addition gelatin, casein
 Place Duration Study: present conducted Department Aquatic Product Processing Storage, Pangkep State Polytechnic Agriculture. duration 6 month i.e from April, 2022 – September, 2022.
 Methodology: 400 mL milk, 200 mango fruit juice, 100 g sugar, 300 water pieces were crushed blender bit (fruit:water = 2:1). While waiting for blending, each treatment heated 50 until boiling. Then (according predetermined ratio) heated, sugar mixed together dissolved. After that, liquid ingredients are 15% while stirring slowly 10 minutes. combined material then cooled at 4°C 24 h. that have been put (fruit, stabilizer, sugar) stirred homogenized mixer 15 has standardized, packed cup. mellorine freezer -20°C ± parameters tested organoleptic, viscosity, overrun, melting time, fluid stability.
 Results: Alginate produces best organoleptic assessment having color (5.4), taste (7), odor (6.33), texture (6.33). Physical test resulted Viscosity (271 cP), Emulsion stability (100%), Melting time (15 minutes) Over Run value (21.9%).
 Conclusion: use different types emulsifiers production affects value, over run, emulsion stability, viscosity time.