KARAKTERISTIK BOBA DENGAN PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma cottonii

Abstract

                Boba drinks have a high sugar and calorie content, which is considered inappropriate for health. Besides that, low fiber can cause digestive disorders. The addition of seaweed flour to the formulation of boba granules suggests that it can correct the deficiencies of the drink. Experiments on making boba granules with the addition of Euchema cottonii flour in the formulation were carried out with the aim of studying the organoleptic and chemical characteristics of the resulting final product. The treatment applied in this study was the percentage of E. cottonii flour added to the boba granular formulation of 25% (P1), 30% (P2), and 35% (P3) of tapioca flour weight with three (3) repetitions. The results showed that boba granules with the addition of 35% E. Cottonii flour had the best organoleptic value, with a crude fiber content of 17.9%, sugar 19.6%, total ash 3.7%, and water 59.6%. The boba granules have as good organoleptic properties as commercial boba granules, with a higher crude fiber content and total minerals.

Keywords: boba; Euchema cottonii flour; organoleptic; chemical characteristics