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%.