Evaluation of organoleptic quality, antioxidant activity and anthocyanin levels from the combination of carrageenan flour, kepok banana flour and purple yam flour in pudding

The nutritional content of pudding generally consists of carbohydrates, fat, protein, fiber, minerals, sodium and potassium. The purpose of this study was to determine the quality, antioxidant activity and anthocyanin levels of a combination of carrageenan flour, banana flour and purple yam flour in pudding. This study uses the method formulation using the Design Expert. Organoleptic color test the best results were in the P5 with a value of 3.65 on the attractive scale, the best aroma was obtained in the P17 with a value of 3.90 on the fragrant aroma scale, The taste that the panelists liked on average was the P5 with a score of 3.55 delicious taste scale and the best texture was the P17 with a score of 4.30 on the chewy scale. The highest antioxidant activity was found in the P14 with a score of 44.23%. while the highest anthocyanin content was found in the P10 with a value of 1.98 mg/l.. The best results from this study were the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour) to determine the best formulation based on the research objective, namely high nutritional value which produces high antioxidant products.


Introduction
Kepok banana (Musa paradisiacal Formatypica) is a fruit plant originating from Southeast Asia (including Indonesia).Kepok bananas are the most common type of fruit found not only in urban areas but also in remote villages.Kepok banana fruit is a fruit that is very useful for human life, which can be consumed at any time and at any age level.Kepok bananas are bananas that are slightly flattened in shape, faceted and the skin of the fruit is very thick with a greenish-yellow color and sometimes stained with brown.Kepok bananas can be used as an alternative staple food because they contain high carbohydrates, so they can replace some of the consumption of rice and flour [1].
Banana flour is flour made from bananas through drying and grinding into fine powder.Flour is one of the recommended alternative forms of semi-finished products, because it is more resistant to storage, easy to mix (make composites), enriched with nutrients (fortified), shaped, and cooks faster according to the practical demands of modern life.The manufacture of banana flour has advantages, namely ease of storage and preparation as a raw material for a product and has a relatively higher durability compared to the shape of the fruit [2].
Purple yam also contains a lot of anthocyanins [3].Uwi tubers contain mucilage consisting of 5% mannan-protein which affects the physicochemical properties.Mucus binds water so it can inhibit the 1230 (2023) 012162 IOP Publishing doi:10.1088/1755-1315/1230/1/012162 2 swelling of starch granules [4].Mucus can be used as a thickener in food products.Purple yam flour can be used like other flour, namely as a raw material or a mixture of cake, bread and noodle products.Its use can be mixed with wheat flour or legume flour to increase its nutritional value (composite flour) Pudding is one type of dessert or as a dessert which is generally served as dessert.As a dessert, pudding is in great demand because of its sweet taste and soft texture [5].Pudding is a food made from hydrocolloid which is processed by cooking with the addition of water to produce a soft texture.Based on the ingredients and cooking method, pudding consists of two types, namely pudding with thickening ingredients such as gelatin, gelatin or corn starch and pudding made from eggs, wheat flour or rice flour which is cooked by baking, steaming or boiling until cooked.[6].The nutritional content of pudding generally consists of carbohydrates, fat, protein, fiber, minerals, sodium and potassium.
Therefore, the use of a combination of carrageenan flour, purple yam flour and banana flour in making pudding is based on the description above, this study will examine the evaluation of the organoleptic quality and antioxidant activity and anthocyanin levels of the combination of carrageenan flour, banana kepok flour and purple yam flour.to produce nutritious pudding with functional value and acceptable to consumers.

Material
The materials used in this study were kepok banana maturity level 3, purple yam, whiting, citric acid, powdered milk, powdered sugar, carrageenan flour, DPPH solution, methanol, potassium chloride, sodium acetate, while the tools used were analytical scales, drying oven, 100 mesh sieve, test tube, dropper pipette, glass vial, spectrophotometer 2.2.Methods 2.2.1.Making Banana Flour.The manufacture of banana flour refers to [7]The bananas used are kepok bananas with maturity level 3.The bananas are steamed for 10 minutes and the skin is peeled.The steamed banana, cut thinly and then soaked in whiting solution for 5 minutes.Bananas were dried using a blower oven at 55⁰C for 24 hours.Furthermore, the bananas are floured using a grinder and sieved using a 100-mesh sieve 2.2.2.Making Purple Yam Flour.Using method [8], which has been modified.The skin of the purple yam was peeled and washed to remove dirt.Cut into thin pieces with a thickness of 0.5 cm and then soaked for 30 minutes in 1% citric acid.Steam blanching purple uwi for 30 minutes at 100 o C.After that it was dried in an oven for 24 hours at 50 o C. Samples that have been dried, crushed and then sieved on a 100-mesh sieve.

Formulation of Pudding Flour and Making
Pudding.This research is a formulation of premix pudding flour using Design Expert.The making of premix pudding flour refers to [9] with slightly modification with powdered milk.Carrageenan flour, banana flour, purple yam flour, powdered sugar and powdered milk were weighed according to the specified formulation.Then do the mixing of the other dry ingredients until homogeneous.Boil the water then add the formulation that has been homogenized, stir for 5 minutes until cooked.After that, pour it into the mold.The treatment in this study consisted of seventeen treatments which can be seen in Table 1.

Organoleptic test with scoring method
Organoleptic testing is called sensory assessment by utilizing the five human senses to observe the color, aroma, texture and taste of a product.The scoring test is the giving of a score or scale to describe the characteristics of product quality [10].The purpose of the Organoleptic Test is to find out whether the product can be accepted by consumers.The organoleptic rating score can be seen in Table 2. Measurement of anthocyanin levels was carried out by pH differential method.In this method two buffer solutions with different pH levels are prepared.The buffer solutions used were potassium chloride (0.025M) at pH 1.0 and sodium acetate (0.4 M) at pH 4.5.For analysis 50 1 sample was pipetted into two 5 ml vials, followed by 100-fold dilution with buffer solution.The mixture was then incubated at room temperature in the dark for 20 minutes.After that the absorbance of the sample was measured using a uv-vis spectrophotometer at a wavelength of 520 and 700 mm.Total absorbance is calculated using: A = (A520 -A700)pH1.0-(A520-A700)pH4.5The highest score on the organoleptic aroma test was 3.9 and the lowest score was 2. The aroma most preferred by the panelists was the P17 formulation (Carrageenan Flour 24.05 gr: Banana Flour 38.32gr: Uwi Purple Flour 17.63gr) with an average score of 3.90, namely fragrant.The aroma produced in the pudding is influenced by additional ingredients such as sugar which caramelizes during cooking and powdered milk which has a high fat content gives a distinctive aroma of milk, supported by [14].The higher fat content in powdered milk, suggests that specific aromatics rather than viscosity are the main contributors of milk fat.To predict the aroma score from the Response Surface Methodology graph, a point is chosen in the graph that is at an aroma score of 22.49, with predictions of the use of ingredients, namely carrageenan flour 22.49%, banana kepok flour at 38.43%, and uwi flour at 19.06%.
In Figure 1(c).The graph above shows that the highest score obtained from the taste organoleptic test was 3.55 and the lowest was 1.7.The best taste is found in the P5 formulation (20gr Carrageenan Flour: 40gr Banana Flour: 20gr Purple Uwi Flour) the results of the scoring scale obtained are delicious.Formulations that use more carrageenan powder give the pudding a slightly salty taste, supported by [15]The taste produced by the addition of carrageenan gives a salty taste so that the more carrageenan concentration added, the moresalty the food will taste and the panelists will not like it.The increase in the proportion of carrageenan flour was inversely proportional to the results of the organoleptic test on taste.To predict the taste score from the response surface methodology graph, one point is determined on the graph which is at a score of 3.19 with predictions using carrageenan flour of 22.23%, banana kepok flour of 38.80%, and uwi flour of 18.95% Based on Figure 1(d) above, the highest score on the texture organoleptic test was 4.30 and the lowest was 1.25.The best texture was obtained from the organoleptic test on formulation P17 (Carrageenan Flour 24.05 gr : Banana Flour 38.32gr : Uwi Purple Flour 17.63 gr) with the results of a chewy scoring scale.The texture that the panelists liked was the texture with not too much carrageenan powder.Based on [16], purple yam flour has the highest viscosity starch, and is most resistant to heat and viscosity changes during cooling, when substituted into processed foods produces a softer product.To predict the texture score from the Response Surface Methodology graph, a point is determined on the graph that has a score of 3.92 with a prediction formula, carrageenan flour 39.44%, kepok banana flour 29.89%, and purple yam flour 10.66%.The highest antioxidant activity was found in the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour).This is because the increasing content of carrageenan can protect the antioxidant compounds in uwi flour and banana flour.The protectective ability, presumably, caused by the presence of double helix structure in carragenan.As reported by Nuans [17]that double helix can be formed from carrageenan.This causes a lack or avoidance of damage to antioxidant compounds.The point results specified in the Response Surface Methodology graph which 30.21 antioxidant activity with the carrageenan formula of 31.97%,banana kepok flour of 35.03%, and uwi flour of 10.99% Figure 3 shows the anthocyanin level of all formulation.The results indictaed that the highest anthocyanin content was in the P10 formulation (Carrageenan Flour 35.02 gr : Banana Flour 29.32 : Purple Uwi Flour 20.00 gr).The higher the uwi flour used, the higher the anthocyanin level, this is because purple yam contains anthocyanin compounds which has function as antioxidant compounds.Anthocyanins are natural dyes that come from the water-soluble flavonoid family and give rise to red, blue or violet colors, supported by [18].Anthocyanin-colored pigments from berries, black currants, and other types of red to blue fruits are powerful antioxidants.In addition, black carrots, red cabbage, and purple sweet potatoes, which are rich in anthocyanins are potential functional foods that have been consumed for disease prevention.Purple yam anthocyanin contains 31 mg/100 g dry matter [3].

Conclusion
The conclusion of this research is that the combination of the three flours, namely carrageenan flour, banana kepok flour and purple uwi flour in the manufacture of pudding, obtained different.Results in the color organoleptic test,the best results were in the P5 formulation with a value of 3.65 on an attractive scale, the best aroma was obtained in the formula P17 with a value of 3.90 on the fragrant aroma scale, the taste that the panelists liked on average, namely the P5 formulation with a score of 3.55 on the delicious taste scale and the texture that was liked by the panelists is the P17 formulation of 4.30 with a chewy scale.The highest antioxidant activity was found in the P14 formulation with a score of 44.23.Meanwhile, the highest anthocyanin content was found in the P10 formulation with a value of 1.98.The best results from this study were the P14 formulation (Carrageenan flour 40 gr: Banana flour 26.44 gr: Purple yam flour 13.56) to determine the best formulation based on the research objective, namely high nutritional value which produces high antioxidant products.

Figure 1 .
Figure 1.The three-dimensional graphs of color (a), aroma (b), taste (c) and texture (d)The scoring scale in Figure1is shown by the difference in color, where the highest score is red and the lowest score is blue.It can be seen in Figure1(a) that the highest color organoleptic test score is 3.55 and the lowest color score is 1.55.Carrageenan flour has a yellowish white color, banana kepok flour has a brownish white color, and purple yam flour has a light purple color.Mixing these 3 flour combinations produces a variety of colors.The pudding formulation that had the highest color organoleptic score, namely the P5 formulation (20gr Carrageenan Flour: 40gr Banana Flour: 20gr Purple Uwi Flour) with an average of 3.65 (attractive) produced a purple-gray color.This is due to the use of banana flour and purple yam flour which is higher than the other formulas.This is in accordance with (Kumara et al., 2019) the whiteness of banana flour can increase the acceptance of finished products due to its integration in the preparation of products such as cakes, bread and confectionery.Uwi flour contributes to the purple color of the resulting pudding due to the presence of anthocyanins[13].To

Figure 2 .
Figure 2. Three-dimensional graph of antioxidant activity Figure 2 depicts the result of antioxidant activity of all formulation in the form of three-dimensional graph.The results showed that the highest score was 44.23 and the lowest score was 25.85.The highest antioxidant activity results were obtained from the P14 formulation (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour) while the lowest antioxidant activity was found in the P8 treatment (40 gr carrageenan flour: 26.44 gr banana flour: 13.56 purple yam flour).

Figure 3 .
Figure 3. Three-dimensional graph of anthocyanin level

Table 1 .
Combination formulation of carrageenan flour banana flour and purple yam flour