Formulation of kappa carrageenan on chemical and sensory quality of bubble pearl
Isma Auliah Nur (a*), Abu Bakar Tawali (a), Muhammad Asfar (a)

(a) Food and Science Technology Program, Department of Agricultural Technology, Faculty of Agriculture, Hasanuddin University, Makassar, Indonesia

Abstract

Bubble pearl is the main ingredient derived from tapioca flour for boba drinks. This study aims to determine the effect of adding kappa carrageenan to bubble pearls on the chemical and organoleptic qualities of bubble pearls. The research design used RAL (Completely Randomized Design) with one factor, namely variations of kappa carrageenan flour and tapioca flour. The results showed that the chemical and organoleptic analysis of bubble pearl with the best formulation was treatment P1 (T: 60 gr, K: 40 gr) with a moisture content of 25.01%, ash content 6.73%, fat content 0.21%, protein content is 1.28%, carbohydrate content is 66.77%, and fiber content is 5.61% by organoleptic test, taste 6.42, aroma 5.92, texture 6.23 and color 5.08.

Keywords: bubble pearl, kappa carrageenan, boba

Topic: Food processing, safety and diversification