KnE Social Sciences
ISSN: 2518-668X
The latest conference proceedings on humanities, arts and social sciences.
The pH Value, Total Dissolved Solid and Sensory Profile of Silky Pudding with “secang” Wood Extract (Caesalpinia sappan L.)
Published date: Mar 25 2019
Journal Title: KnE Social Sciences
Issue title: 3rd UNJ International Conference on Technical and Vocational Education and Training 2018 (3rd ICTVET 2018)
Pages: 428–435
Authors:
Abstract:
The pH value, total dissolved solids (TDS), and sensory profile of silky pudding with “secang” wood extract were studied. The dessert added with “secang” wood extract is known as a functional food. “Secang” wood is one of the plant material that is used as a natural dye for food, drinks, and a potential source of natural antioxidants. This study aimed to determine the effect of adding “secang” wood extract as much as 20% (v/v) and 40% (v/v) on pH value, TDS, and sensory profile of silky pudding. Spider chart and two-way ANOVA analyzed the sensory profile of the silky pudding with added ”secang” wood extract. Analyses reveal that the pH value range was 6.74–6.82 and the TDS range was 13.0–13.2∘Brix. The extract used in this study had influences on the profile sensory of the color, taste, aroma, and texture of silky pudding.
Keywords: “secang” wood, silky pudding, sensory profile
References:
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