Evaluation of Organoleptic Quality, Antioxidant Activity and Anthocyanin Levels from the Combination of Carrageenan Flour, Kepok Banana Flour and Purple Yam Flour in Pudding
Nabila Litusni Al-Aini1, Zainal2*

1) Master Student of Food Science Technology Program, Department Of Agricultural Technology, Faculty Of Agriculture, Hasanuddin University, Makassar, Indonesia
2) Laboratory of Food Quality Control, Food Science and Technology, Hasanuddin University.

*Correspondent author: zainal[at]unhas.ac.id

Abstract

The nutritional content of pudding generally consists of carbohydrates, fat, protein, fiber, minerals, sodium and potassium. The purpose of this study was to determine the quality, antioxidant activity and anthocyanin levels of a combination of carrageenan flour, banana flour and purple yam flour in pudding. This study uses the method formulation using the Design Expert. Organoleptic color test the best results were in the P5 with a value of 3.65 on the attractive scale, the best aroma was obtained in the P17 with a value of 3.90 on the fragrant aroma scale, The taste that the panelists liked on average was the P5 with a score of 3.55 delicious taste scale and the best texture was the P17 with a score of 4.30 on the chewy scale. The highest antioxidant activity was found in the P14 with a score of 44.23%. while the highest anthocyanin content was found in the P10 with a value of 1.98 mg/l.. The best results from this study were the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour) to determine the best formulation based on the research objective, namely high nutritional value which produces high antioxidant products.

Keywords: pudding- banana flour- purple yam flour

Topic: Food processing, safety and diversification