Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics
2024
Mujianto Mujianto | Zalizar Lili | Damat Damat | Relawati Rahayu | Harini Noor | Andoko Effendi | Nisar Asma | Harahap Burhanuddin | Iswahyudi Iswahyudi
Extracted stevia leaves can be natural sweetener in pudding. This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar. This research used a simple randomized block design consisting of three replications. The treatments added were the proportion of sugar and stevia leaf extract, which consisted of six treatments, namely 170 g and 0 g, 136 g and 0.17 g, 102 g and 0.34 g, 68 g and 0.51 g, 34 g and 0.68 g, 0 g and 0.85 g. Variables of the tests carried out are rate fiber food, syneresis test, texture test, color test, pH test, and organoleptic test. The best treatment was pudding sugar 0 g and extract stevia leaves 0.85 g with average rate fiber 0.21 %, syneresis test 2.7167 mg min-1, gel strength 50.1 N, intensity color: brightness (L) 31.26, redness (a) 0.33, yellowish (b) 1.13, organoleptic: color 3.50 (fair), aroma 2.5 (no smell), taste 3.47 (enough delicious), texture 3.47 (enough soft), pH 7.41. Differences in the proportion of stevia leaf extract did not have a significant effect on the redness level and organoleptic variables of the pudding aroma but has a real effect on other variables, i.e rate fiber, syneresis, gel strength, brightness level, yellowish level, pH, color, taste, and texture.
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