Application of spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55% to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1% and 1.2% S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, ß carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream).