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

Abstract

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.