The Effect of Seaweed (Eucheuma cottonii) and Tofu Dregs Formula on Chocolate Pudding

Abstract

Eucheuma cottonii is a seaweed that produces carrageenan which can form a gel texture. Tofu dregs is a by-product of tofu processing in the form of white solids which still contains good nutritional value. Pudding is one of food products that has a soft and gel texture. This study aims to obtain a seaweed chocolate pudding with addition of tofu dregs which is palatable and can be accepted by the panelists. The experimental design used is Randomized Block Design (RBD) consist of one factor with five levels of treatment. The treatment in this study is comparison of seaweed and tofu dregs (a), consisting of a1 = 5%: 25%, a2 = 10%: 20%, a3 = 15%: 15%, a4 = 20%: 10% and a5 = 25%: 5%. Analysis carried out on the chocolate pudding included preference and chemical test. Chemical analysis carried out is a test of protein content and crude fiber content performed on the best pudding from preference test, namely pudding with formula a1 (15%: 15%)hh. The best pudding chosen by the panelists has an average taste score of 3, 778 (neither like nor dislike – like a little), average aroma score of 3, 822 (neither like nor dislike – like a little), average color score of 4, 044 (like a little), and average texture score of 3, 667 (neither like nor dislike – like a little). Protein content in the best chocolate pudding from preference test is 3.92%, while dietary fiber content is 5.38%.

Textural and structural properties of a κ‐carrageenan–konjac gum mixed gel: effects of κ‐carrageenan concentration, mixing ratio, sucrose and Ca2+ concentrations and its application in milk pudding

“…For example, the hardness increased from 160.24 to 1720.8 g, and the chewiness increased significantly from 177.35 to 1563.33 g. That is to say, the hardness and chewiness increased about 10 times. However, for gel‐based foods, excessive hardness and chewiness are not conducive to the textural properties of a gel 50–51 . Considering that the addition of only 0.02 wt% Ca 2+ already makes the hardness and chewiness increase two times, and at this point the gel hardness was similar to that of jasmine rice pudding, 52 if necessary, 0.02 wt% Ca 2+ would be chosen for gel‐based foods to obtain better texture.…”

Degradasi hidrotermal Kappaphycus alvarezii: Karakter hidrolisat dan kapabilitas sebagai prebiotik

“…Kandungan karagenan pada K. alvarezii berkisar antara 26,40−50,20% berdasar pada umur panen (Asikin & Kusumaningrum, 2019), metode ekstraksi (Fateha et al, 2019) dan lokasi pertumbuhan (Simatupang et al, 2021). Pengaplikasian K. alvarezii umumnya dikembangkan pada berbagai bidang seperti pangan (Roohinejad et al, 2017), nutrasetika (Pangestuti & Kim 2014), farmasetika dan biomedik (Xu et al 2017;Sudirman et al, 2018) serta sebagai pupuk atau fertilizer (Suriyani et al, 2018) namun di Indonesia sebagian besar pemanfaatannya terbatas pada produk pangan sebagai bahan fortifikasi dan diversifikasi, yaitu pada pembuatan jeli (Eveline et al, 2011;Trilaksani et al, 2015), mi (Halimah et al 2016), pasta (Firdaus et al 2017) serta puding (Sukotjo et al, 2020). Riset terbaru menunjukkan bahwa polisakarida tersebut memiliki peran bagi kesehatan.…”