Formulation of carrageenan with different treatments on the chemical and sensory qualities of seaweed boba

Boba is the main ingredient derived from tapioca flour for boba drinks. One effort to increase fiber nutrition and antioxidants in boba drinks is to substitute carrageenan flour. This study aims to determine the effect of adding carrageenan to bubble pearls on the chemical and organoleptic qualities of bubble pearls. The research design used RAK (Randomized Block Design) with two factor, namely variations of carrageenan and tapioca flour. The results showed that the chemical and organoleptic analysis of bubble pearl with the best formulation was treatment P1 (Tapioca flour: 60% and carrageenan with immersion method 40%) with a moisture content of 25.01%, ash content 6.73%, fat content 0.21%, protein content is 1.28%, carbohydrate content is 66.77%, and fiber content is 5.61% by organoleptic test, taste 6.42, aroma 5.92, texture 6.23 and color 5.08.


Introduction
Fast food and drinks are very widespread in big cities that have lives with various demands and jobs.The majority of people consume ready-to-eat food or drinks only to fulfill lifestyle needs or just to relieve hunger and thirst without thinking about nutritional content.Bubble pearl or commonly known as boba drinks are very popular in all circles, but the nutritional content contained in bubble pearl tends to be low and has very low fiber.Foods that have a high fiber content can contribute to improving food nutrition for the community, and the lack of fiber intake for the body can increase the chance of obesity in the community [1].
Eucheuma cottonii seaweed is a type of seaweed that has high cultivation value because it contains good nutrients such as fiber, protein, calcium, magnesium and zinc which are beneficial for the body.Seaweed is the main ingredient in the manufacture of carrageenan [2,3,4] Carrageenan is a gelling agent that is useful in various industries, one of which is the food industry.Specifically in the food sector, the type of carrageenan commonly used is kappa carrageenan which is obtained from Eucheuma cottonii.This is because kappa carrageenan provides a gel that is not easily broken and supple and has high fiber [3,5].
Immersion seaweed before drying for making carrageenan can remove odors from seaweed [6].Meanwhile, in the manufacture of carrageenan, immersion is generally not carried out so that dirt or salt crystals remain on the seaweed.Therefore, the purpose of this study was to find the best formulation for making bubble pearl seaweed which would have an impact in the form of adding nutritional value to seaweed boba.Materials and tools are divided into three groups.The ingredients for making bubble pearl are carrageenan which undergoes a process without immersion and immersion, brown sugar, hot water, and tapioca flour.The materials used for the analysis of the content of seaweed boba are Aquades, 2% boric acid, HCl, H2SO4, 0.1% bromcresol green, 0.1% methyl red, 40% NaOH, n-Hexane, 1.25% NaOH, H2SO4 1.25%, methanol, alcohol, fat casing, and Whatman filter paper.Materials for organoleptic testing are samples of seaweed boba and mineral water.While the tools used to make boba are pans, stoves, scales, cutting boards, spoons and knives.The tools used for the analysis of seaweed boba consist of a porcelain cup, desiccator, beaker, oven, furnace, thermometer, Kjedahl flask, Erlenmeyer flask, fat flask, Soxhlet tube, and Buchner funnel.The tools used for the organoleptic test are glassware, questionnaire, and pens.

Making of seaweed boba
Making seaweed boba begins by preparing carrageenan and tapioca flour and dry mixing is done so that both flours are evenly distributed.Then pour boiling water and knead until smooth.Once evenly distributed, the boba printed in a circular shape with a diameter of ± 1 cm.After the boba is printed, boil for 10-20 minutes and drain.Finally, flush with cold water so that the boba does not stick together.

Formulation of seaweed boba
The formulation for making bubble pearl used includes a comparison of the concentration between tapioca flour and carrageenan with commercial bubble pearl as a control.The carrageenan used included two treatments, namely carrageenan with a non-immersion process and carrageenan which had undergone a immersion process.The seaweed boba formulation is below

Chemical and organoleptic analysis
Chemical analysis (moisture content, ash content, fat, protein, carbohydrates and crude fiber) were carried out based on [7].Organoleptic analysis using the scoring test and the parameters of the scoring test are color, aroma, taste and texture.The best formulation is measured based on the best result of the organoleptic test.

Design and data analysis
The seaweed boba experimental design was in the form of a Randomized Block Design with two factors and three replications.The experimental unit assessed was the formulation of tapioca flour and carrageenan and carrageenan with different treatments.The results will then be analyzed using ANOVA (analysis of variance) with SPSS (Statistical Product and Service Solution) 26.If the treatment is significantly different, it will be continued with Duncan's test.

Moisture content
Moisture content is one of the most important chemical laboratory test methods in the food industry to determine the quality and resistance of food to damage that may occur and is expressed in percent.
The results of the water content in several formulations with different methods can be seen in the following figure 1.Based on the figure 1, the results of the seaweed boba water content test are using carrageenan with treatment without immersion was significantly different by immersion using distilled water.Formulation of 60% tapioca flour and 40% carrageenan without immersion treatment was not significantly different from formulation of 30% tapioca starch 70% carrageenan with immersion treatment.Formulation of 100% carrageenan powder with treatment without immersion the highest water content among all treatments with a yield of 48.07%.Whereas, commercial boba and a formulation of 60% tapioca starch and 40% carrageenan flour with immersion treatment have the lowest water content.Moisture content in boba commercial as much as 25.81% and formulation of 60% tapioca flour and 40% flour carrageenan with immersion treatment has a water content of 25.01%.
The highest water content in boba seaweed using carrageenan with a non-immersion process.This is because carrageenan still has hygroscopic salts and carrageenan then undergoes an extraction process causing an increase in salt content.An increase in hygroscopic salt content in carrageenan can cause increased water content.Dried seaweed, the basic ingredient of carrageenan, is soaked first to reduce the salt content which can cause the water content to increase because the salt contained in dried seaweed is hygroscopic and will attract much more water during the extraction process [8].

Ash content
Ash content is the amount of minerals contained in a food product expressed in percent.The results of the water content in several formulations with different methods can be seen in the following figure 2.

Figure 2. Ash content of seaweed boba
Based on the figure 2, the results of testing the ash content of seaweed boba using carrageenan formulation with treatment without immersion each significantly different from immersion using distilled water.Formulation 100% carrageenan flour without immersion treatment had the highest ash content among all treatments with a yield of 30.06%.Commercial boba has lowest ash content, namely 0.48%.
The seaweed boba formulation that uses carrageenan with the immersion process has a lower ash content compared to the seaweed boba formulation that uses carrageenan without going through the immersion process, this is because the immersion process can cause the dissolution of the salts that are still attached to the dried seaweed so that the reduce the ash content of carrageenan.There is an increase in the ash content due to the basic ingredients of carrageenan, seaweed is a material that has a very large mineral content and the seaweed extraction process to produce carrageenan involves a KOH solution which will have an impact on K+ cations which can react on carrageenan so that it can cause an increase in the ash content [9,10].

Fat content
Fat is a food substance that functions to maintain immunity and is expressed in percent.The results of fat content in several formulations with different methods can be seen in the following figure 3. Based on the figure 3, the results of the protein test on the seaweed boba using carrageenan with the method without immersion and immersion each was not significantly different in each treatment of the same formulation except for the 100% carrageenan formulation with no immersion treatment and immersion significantly different from other formulations.The highest fat content was found in commercial boba with a total fat of 0.24%, meanwhile the lowest fat content was found in the 100% carrageenan formulation with immersion treatment with 0.14% total fat.
The immersion process does not affect the fat content in carrageenan because the fat contained in the basic ingredients of carrageenan, namely seaweed, does not dissolve in the immersion process at normal temperatures.Carrageenan has properties that bind water rather than bind fat or hydrophilic.The higher the concentration of carrageenan flour, the resulting fat content does not have a significant difference, this is because carrageenan has hydrocolloid properties that can maintain texture and substitute fat [11].

Protein content
Protein is a substance present in food products that functions as a regulatory and building agent as well as fuel for the body and is expressed in percent.The results of the water content in several formulations with different methods can be seen in the following figure 4. Based on the figure 4, the results of the protein test on the seaweed boba using carrageenan with the method without soaking and soaking each was not significantly different in each treatment of the same formulation except for the 100% carrageenan formulation with no soaking treatment and immersion significantly different from other formulations.The highest protein content was found in the formulation of 60% tapioca flour and 40% carrageenan with the immersion treatment where the resulting protein was 1.28%, while the lowest protein content was found in the 100% formulation carrageenan without soaking treatment with 0.20% total protein.
The immersion process does not affect the protein content in carrageenan because most of the protein contained in seaweed has dissolved during the extraction process.Alkaline solution (potassium  hydroxide) during the extraction process can cause carrageenan polymers to be released from the cell walls of seaweed, causing deproteinase in carrageenan [12].There is no effect of adding carrageenan to protein because carrageenan is a polysaccharide that does not have protein, but can bind protein.Tapioca flour has protein and carrageenan has the ability to bind water which is useful to hold the protein so it doesn't dissolve in the seaweed boba boiling process.So that in all formulations with a concentration of tapioca flour has protein [13].

Carbohydrate content
Carbohydrates are one of the main food ingredients needed in the body and are expressed in percent.The results of the water content in several formulations with different methods can be seen in the following figure 5 Based on the 5, the results of the carbohydrate test on seaweed boba using carrageenan was significantly different from the treatment without soaking and the soaking treatment.The lowest carbohydrate content is found in formulation of 100% carrageenan with total treatment without immersion carbohydrates 21.52%, while the highest carbohydrate content is found in commercial boba with a total carbohydrate of 72.40%.
Tapioca flour has a high carbohydrate content so an increase in the proportion of tapioca flour can increase the carbohydrate content [14].If the proportion of carrageenan increases, it can increase the carbohydrate content because carrageenan has a high carbohydrate content [15].Carbohydrate content in this study was analyzed by-difference, so that carbohydrate content depends on moisture content, ash content, protein and fat.This is because the carbohydrates studied in this study are carbohydrates which are measured after reducing the water content, ash content, protein and fat or by-difference

Crude fiber content
Crude fiber is a substance that plays a role in digestive balance and is expressed in percent.The results of the water content in several formulations with different methods can be seen in the figure 6.Based on the figure 6, the results of the fiber test on the seaweed boba are using carrageenan with control treatment significantly different from treatment without immersion and immersion but treatment without immersion and immersion did not have a significant effect on crude fiber content.Formulation of 30% tapioca starch 70% carrageenan with the non-immersion treatment and the immersion treatment were not significantly different with 100% carrageenan formulation with treatment without soaking and immersion.Then the formulation is 60% tapioca flour and 40% carrageenan without immersion and immersion treatment were not significantly different with 50% tapioca starch and 50% carrageenan without treatment immersion and immersion.There is also no real difference in formulation of 100% carrageenan with treatment without soaking and immersion.The highest fiber content is found in the 100% carrageenan formulation with immersion and without immersion treatment with a total fiber of 6.75%, while the lowest fiber content is found in commercial boba with total fiber 0.76%.The addition of fiber sources in the form of carrageenan can increase fiber content because carrageenan comes from seaweed which is rich in fiber.The fiber content in tapioca flour is low and will increase with the addition of fiber sources.The immersion process did not affect the crude fiber content in seaweed, which resulted in the crude fiber content not having a significant effect on carrageenan with different treatments.The salt content in seaweed cannot break down the crude fiber component so that different treatments do not have a significant effect on the crude fiber content in seaweed without immersion [16].While the immersion process does not affect the crude carrageenan fiber, this is because the crude fiber content in seaweed is not lost only by immersion in distilled water [17,18].Color is the first factor to be assessed through the sense of sight because it will have an influence in determining a food ingredient which is judged to have an acceptable taste and vice versa.The best color category organoleptic test results were found in formulation P1, namely 60% tapioca flour and 40% carrageenan which underwent a immersion process with a total of 5,08.The scoring results of the total obtained are rather interesting.This is becausean increase in tapioca flour in a formulation can cause a browning or browning reaction and carrageenan has the ability to bind water to a gel better so that it tends to have a clear brown color.Browning reactions also occur when there is interaction between sugar and the heating or boiling process [19,20].

Organoleptic test
Aroma is a benchmark that involves the sense of smell.Category organoleptic test results the best aroma was found in formulation P1, namely 60% tapioca flour and 40% carrageenan which underwent a immersion process with a total of 5,92.The scoring result of the total obtained is rather flavorless.This is due to tapioca flour tends to have no odor, carrageenan has the smell of seaweed which panelists don't like but can be minimized by immersion before extraction.carrageenan raw material [21,22] Taste is a benchmark in testing food related to consumer tastes.The best taste category organoleptic test results were found in formulation P1, namely 60% tapioca flour and 40% carrageenan which underwent a immersion process with a total of 6.42.The results of the scoring scale of the total obtained are likes.Seaweed with the immersion process has most of the salt dissolved but during the extraction process, the content of the extraction solution which is an alkaline salt is reabsorbed and participates in forming a gel so it still tastes salty.However, the immersion process can reduce the salty taste of carrageenan, but if the concentration of carrageenan increases, the taste of seaweed boba creates a salty taste and is not liked by the panelists [6].
Texture is one of the benchmarks that involves the sense of taste assisted by the teeth or the sense of touch.The best texture category organoleptic test results contained in the P1 formulation, namely 60% tapioca flour and 40% carrageenan which underwent a immersion process with a total of 6.23.The scoring result of the total obtained is chewy.The texture produced along with the addition of carrageenan gives the seaweed boba a harder texture with the immersion method and a texture that tends to be softer without immersion.Tapioca has the ability to bind water well into a gel, but is elastic so it is not sturdy.Carrageenan is a hydrocolloid which can bind water and produce a strong gel.High ash content can reduce gel strength in carrageenan because the ash content in the form of salt is hygroscopic and binds a greater amount of water than the immersion process so that it increases the water content which causes the texture of the seaweed boba to become softer.The addition of carrageenan concentration can make the seaweed boba form a stronger gel so that it can affect the texture of the seaweed boba to make it hard [23][24][25].

Conclusion
Formulations of tapioca flour and carrageenan which underwent the immersion process had significantly different effects on the formulations of tapioca flour and carrageenan which did not undergo the immersion process.The best formulation was taken from the formulation that was preferred by the panelists, namely the formulation of 60% tapioca flour and 40% carrageenan which underwent a immersion process (P1) with a water content of 25.01%, ash content of 6.73%, fat 0.21%, protein 1 .28%,carbohydrates 66.77%, and crude fiber 5.61%.The results of the scoring test on the P1 formulation obtained color with a scale of 5.08 (rather attractive), aroma with a scale of 5.92 (rather odorless), taste with a scale of 6.42 (like it) and texture with a scale of 6.23 (chewy).

Figure 1 .
Figure 1.Moisture content of seaweed boba

Figure 3 .
Figure 3. Fat content of seaweed boba

Figure 4 .
Figure 4. Protein content of seaweed boba

Figure 6 .
Figure 6.Crude fiber content of seaweed boba

Table 2 .
Panelist organoleptic results on seaweed boba