FORMULATION OF MUSHROOMS AND TEMPE MILK PUDDING WITH THE ADDITION OF BERASTAGI CARROTS AS A FOOD HIGH IN DIETARY FIBER AND LOW IN FAT

Abstract

This invention relates to the formulation of cowpea tempeh milk pudding with the addition of berastagi carrots. The pudding is made with ingredients in the form of 50-80% cowpea tempeh milk, 15-18% berastagi carrot extract, 0.4-0.6% white agar-agar powder, 1.3-1.5% plain jelly powder, 0.2-0.3% vanilla flavoring, and 10-30% mineral water. This pudding has a protein content of 2.3%, water content of 73.66%, fat content of 0.82%, ash content of 0.53%, carbohydrate content of 22.69%, and dietary fiber content of 3.69% with a hardness level in the physical property analysis of 0.24 kgf. This pudding formulation contains 5.50 grams of protein, 1.98 grams of fat which can be claimed as a low-fat food, 1.26 grams of ash, 54.48 grams of carbohydrates, and 8.86 grams of dietary fiber which can be claimed as a high or rich food in dietary fiber.Based on the organoleptic results, this pudding was acceptable to the panelists with a neutral to slightly liked scale for the attributes of color, texture, taste, aroma, aftertaste, and overall, and the results of the JAR test with JAR values ​​for the attributes of tempeh aroma, carrot aroma, taste and savory aftertaste which has a shelf life of 14 days at refrigerator temperature (4 °C).