Consumer’s Preference of Corn Pudding Formulated with Corn Flour and Carragenan
| dc.contributor.author | Lisna Ahmad | |
| dc.contributor.author | Muh. Tahir | |
| dc.date.accessioned | 2026-02-28T05:44:58Z | |
| dc.date.available | 2026-02-28T05:44:58Z | |
| dc.date.issued | 2013 | |
| dc.description.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. | |
| dc.identifier.issn | 9789791159593 | |
| dc.identifier.uri | https://repository.pertanian.go.id/handle/123456789/28568 | |
| dc.language.iso | en_US | |
| dc.publisher | Badan Penelitian dan Pengembangan Pertanian | |
| dc.title | Consumer’s Preference of Corn Pudding Formulated with Corn Flour and Carragenan | |
| dc.type | Article |