Optimization of Sea Urchin Roe Ice Popsicles Formulation Using Milkfish (Chanos chanos) Bone Gelatin as a Natural Stabilizer
DOI:
https://doi.org/10.15578/squalen.1001Keywords:
Stabilizer, sea urchin, milkfish boneAbstract
The study aimed to optimize sea urchin (1.5%, 2.5%, and 3.5%) and milkfish bone gelatin (0.3%, 0.5%, and 0.7%) ice popsicles using a central composite design. Gelatin was extracted via hydrolysis, followed by soaking in a 1:3 (w/v) salt–vinegar solution as a pretreatment step. Evaluations included sensory acceptability (appearance, taste, texture, aroma, and overall acceptability) using a 9-point hedonic scale and physicochemical parameters (% overrun, TSS, melting rate, pH). The optimized formulation was further analyzed using descriptive tests, nutritional composition, and consumer preference testing. Response surface regression analysis revealed that ice popsicles scored from “like slightly” to “like very much” across attributes, with significant differences (p < 0.05) in all sensory and physicochemical parameters. The optimal formulation contained 3.5% sea urchin and 0.7% milkfish bone gelatin, with an overrun of 99.89%, TSS of 22.67%, pH of 7.33, and melting rate of 34.08%. Proximate analysis showed 7.85% moisture, 0.55% ash, 2.05% crude fat, 0.90% crude protein, and 24.65% carbohydrates, with the gelatin containing 13.27% crude protein. This formulation was preferred by 77% of panelists over a commercial product during consumer preference testing, indicating market potential. Descriptive analysis noted a color similar to “French vanilla,” a sweetness comparable to a 1:1 sugar-water blend, minimal fishy odor, and a texture comparable to commercial ice pops, highlighting the potential of milkfish bone gelatin to enhance the sensory and market acceptance of sea urchin ice popsicles. The study concludes that a formulation of 3.5% sea urchin roe and 0.7% milkfish bone gelatin is optimal for producing a high-quality, consumer-accepted ice popsicle, demonstrating the potential of marine by-products as valuable, sustainable food ingredients.
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