Consumer’s Preference of Corn Pudding Formulated with Corn Flour and Carragenan
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Date
2013
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Publisher
Badan Penelitian dan Pengembangan Pertanian
Abstract
The aims of this research was to produce instant puding from corn and carragenan flour and to
determine the respons of consumer to organoleptic analysis and other chemistry compound from that product. The
method of this research was experimental design that directly tested by 150 trained panelists. There are three
formulation was observed called were A formulation (70% corn flour: 30% carrageenan flour), B formulation (60%
corn flour: 40% carrageenan flour) and C formulation (50% corn flour: 50 % flour carrageenan) with these indicators
were colour, texture and flavor of the corn pudding. The results of research from organoleptic analysis showed that
the color of corn pudding of C formulation has higher average than the corn pudding A and B formulations. The
statistical test showed that formulation treatment was given significant effect to colour of corn pudding, but not
significant effect to texture and flavour indicators. The result for consumer preference showed that + 77% consumer
“like” this product.