Effect of Stevia Leaf Extract Substitution on Functional Pudding Characteristics

¹ State High School 1, Singosari, Jl. Ki Hajar Dewantara, Singosari 65153, Malang, Indonesia
² University of Muhammadiyah Malang, Jl. Raya Tlogomas No 246, Malang 65144, East Java, Indonesia
³ College of Agriculture and Natural Resources, National Chung Hsing University, Agricultural Environment Science Building, South District, Taichung City, Taiwan 402
⁴ Department of Pharmacy, University of Lahore, Defense Road, 54810, Lahore, Pakistan
⁵ Departement of Agricultural Extension, Faculty of Agriculture, University of Muhammadiyah Palopo, Jl. Jend. Sudirman Km. 03, Palopo 91922, South Sulawesi, Indonesia
⁶ Department of Agrotechnology, Faculty of Agriculture, Universitas Islam Madura, Jl. PP Miftahul Ulum Bettet, Pamekasan 69317, Madura, East Java, Indonesia

^* Corresponding author: damatumm@gmail.com

Abstract

Extracted stevia leaves can be natural sweetener in pudding. This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar. This research used a simple randomized block design consisting of three replications. The treatments added were the proportion of sugar and stevia leaf extract, which consisted of six treatments, namely 170 g and 0 g, 136 g and 0.17 g, 102 g and 0.34 g, 68 g and 0.51 g, 34 g and 0.68 g, 0 g and 0.85 g. Variables of the tests carried out are rate fiber food, syneresis test, texture test, color test, pH test, and organoleptic test. The best treatment was pudding sugar 0 g and extract stevia leaves 0.85 g with average rate fiber 0.21 %, syneresis test 2.7167 mg min^-1, gel strength 50.1 N, intensity color: brightness (L) 31.26, redness (a) 0.33, yellowish (b) 1.13, organoleptic: color 3.50 (fair), aroma 2.5 (no smell), taste 3.47 (enough delicious), texture 3.47 (enough soft), pH 7.41. Differences in the proportion of stevia leaf extract did not have a significant effect on the redness level and organoleptic variables of the pudding aroma but has a real effect on other variables, i.e rate fiber, syneresis, gel strength, brightness level, yellowish level, pH, color, taste, and texture.