Canistle contains specific nutritional so that it has potential as a functional food. One way to use fruits is to process them into innovative foods, such as a dessert mousse. The aims was to study the differences in the quality of mousse using animal and vegetable recipe formulas treated with a stabilizer substitute for gelatin. The study used a factorial randomized block design with two treatment factors, namely the recipe formula: animal and vegetable ingredients and the treatment of stabilizers: CMC, arabic gum and jelly powder. The quality observed included fiber and fat content also organoleptic quality of taste, aroma, texture and color. The results showed that the recipe formula of vegetable ingredients produced a dessert mousse that is better in term of fiber (1,76%) and fat content (8,53%) as a functional food, while the stabilizer CMC produces crude fiber content of 1.56% and fat of 11.26% and a soft textured organoleptic quality; better used as a substitute for gelatin than other stabilizers. The organoleptic testing resulted that interaction of the animal ingredient recipe with CMC stabilizer having a preferred taste and aroma with an attractive yellow-orange color.

Nurul Hanifah

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Characteristics Of Vegetable Canistel Mousse Dessert (Pouteria campechiana) Using Polysacaride Stabilizer