Characterization of Bubble Pearls from a Mixture of Tapioca and Glucomannan

Abstract

Boba is a drink originating from Taiwan that has become popular in the Indonesian beverage industry in recent years. This drink consists of a mixture of tea with fruit or milk flavors, with the addition of tapioca-based black chewy textured balls called bubble pearls/boba. Bubble pearls made from tapioca are known to have low nutrition and fiber, so it is necessary to improve their functional characteristics by utilizing local commodities, one of which is porang. Porang (Amorphophallus oncophyllus Prain) as one of the local commodities has the potential to improve the characteristics of bubble pearls. Glucomannan flour from porang tubers has high glucomannan content, quite high fiber content, and can form a gel. This study aims to determine the characteristics of bubble pearl products with the addition of glucomannan flour and to determine the optimum percentage of glucomannan flour and tapioca. The formulation of bubble pearls was carried out using the Simplex Lattice Design method and their physical, chemical, and hedonic characteristics were analyzed. The optimization parameters included water absorption capacity, gumminess level, and dietary fiber content. The optimum formula produced by the Simplex Lattice Design method is in formula 2, bubble pearls with the addition of 25% glucomannan flour which has the highest desirability value of 0.862. Formula 2 consists of a water absorption capacity of 37.08%, a gumminess level of 45.72 gf, and a dietary fiber content of 5.65%. The hedonic values are 5.73 for color (slightly like), 5.7 for aroma (slightly like), 4.8 for hardness (neutral), 4.73 for chewiness (neutral), 5.23 for taste (slightly like), and 5.4 overall (slightly like). Additionally, the water content is 59.97% and the ash content is 1.41%.

Full Text:

PDF

References

Aryanti, N., & Abidin, K. Y, “Ekstraksi glukomanan dari porang lokal (Amorphophallus oncophyllus dan Amorphophallus muerelli Blume)”, in Jurnal METANA, 11(1), 21–30, 2015.

Aryawan, C. W., & Fitriana, I, “Penambahan tepung glukomanan porang (Amorphophallus muelleri Blume) pada cincau hijau (Cyclea barbata L. Miers) terhadap tekstur, sineresis, dan kadar air”, in Indonesian Journal of Food Technology, 1(2), 73–86, 2022.

Association of Official Analytical Chemists (AOAC), “Official methods of analysis, Method 985.29.15th(eds)”, AOAC Inc, 1990.

Association of Official Analytical Chemists (AOAC), “Official Methods of Analysis”, AOAC Inc, 2012.

Badan Standardisasi Nasional Indonesia, “Pengujian Organoleptik atau Sensori SNI 01-2346”, Jakarta: Badan Standardisasi Nasional Indonesia, 2006.

Badan Standardisasi Nasional Indonesia, “Tapioka SNI 3541:2011”, Jakarta: Badan Standardisasi Nasional Indonesia, 2011.

Behera, S. S., & Ray, R. C, “Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care”. In International Journal of Biological Macromolecules, 92, 942–956, 2016, https://doi.org/10.1016/j.ijbiomac.2016.07.098.

Bulathgama, A. U., Gunasekara, G. D. M., Wickramasinghe, I., & Somendrika, M. A. D, “Development of commercial tapioca pearls used in bubble tea by microwave heat–moisture treatment in cassava starch modification”, in European Journal of Engineering and Technology Research, 5(1), 103–106, 2020.

Dessuara, C. F., Waluyo, S., & Novita, D. D, “Pengaruh tepung tapioka sebagai bahan substitusi tepung terigu terhadap sifat fisik mie herbal basah”, in Jurnal Teknik Pertanian Lampung, 4(2), 81–90, 2015.

Estiasih, T., Harijono, Waziiroh, E., Fibrianto, K., & Hastuti, S. B, “Kimia dan Fisik Pangan”, Jakarta: Bumi Aksara, 2016.

Haidar, M.R, “Optimasi Formula Soyghurt Edamame Powder sebagai Pangan Fungsional Menggunakan Metode Simplex Lattice Design”, Universitas Jember, 2022.

Herawati, H, “Teknologi proses produksi food ingredient dari tapioka termodifikasi”, in Jurnal Litbang Pertanian (Vol. 31, Nomor 2), 2012.

Hidayat, I. R., Zuhrotun, A., & Sopyan, I. “Design-Expert Software sebagai Alat Optimasi Formulasi Sediaan Farmasi” in Majalah Farmasetika, 6(1), 2021.

Hidayat, R., Dewanti, F. D., & Hartojo. “Tanaman Porang: Karakter, Manfaat dan Budidaya”, Yogyakarta: Graha Ilmu, 2013.

Indrianti, N., Kumalasari, R., Ekafitri, R., & Darmajana, D. A, “The effect of canna starch, tapioca, and mocaf as substitution ingredients on physical characteristics of corn instant noodle”, in AGRITECH, 33(4), 2013.

Kuswana, W. W., Gadri, A., & Suparman, A, “Optimasi Formula Sediaan Lipstik dengan Kombinasi Basis Beeswax dan Carnauba Wax Menggunakan Metode SLD (Simplex Lattice Design)”, in Prosiding Farmasi, 2013.

Mustafa, A, “Analisis proses pembuatan pati ubi kayu (tapioka) berbasis neraca massa” in Jurnal AGROINTEK, 9(2), 2015.

Natasasmita, A. M., Saragih, B., & Yuliani, “Pengaruh substitusi mocaf terhadap sifat kimia dan sensoris boba” in Journal of Tropical AgriFood, 5(1), 35, 2023.

Nginsi, F, “Antioxidant Pearls Made From Potato Starch With Pandan and Tamarind Flavour”, Ottimmo International Mastergourmet Academy, 2019.

Nugraheni, B., Cahyani, I. M., & Herlyanti, K, “Efek pemberian glukomanan umbi porang (Amorphophallus oncophyllus Prain ex hook. f.) terhadap kadar kolesterol total darah tikus yang diberi diet tinggi lemak”, in Jurnal Ilmiah Fakultas Farmasi Universitas Wahid Hasyim Semarang, 11(2), 2014.

Panjaitan, T. W. S., Rosida, D. A., & Widodo, R, “Aspek mutu dan tingkat kesukaan konsumen terhadap produk mie basah dengan substitusi tepung porang” in Jurnal Teknik Industri HEURISTIC, 14(1), 1–16, 2017.

Paulina, A. O., Veronica, O. A., Bakare, A. D., Lawal, S. B., Bolaji, A. T., & Banjo, O. A, “Fortification of carbohydrate-rich foods (spaghetti and tapioca pearls) with soybean flour, a timely and evergreen necessity”, in Journal of Food Security, 5(2), 43–50, 2017, https://doi.org/10.12691/jfs-5-2-4.

Ramadhani, R. A., Riyadi, D. H. S., Triwibowo, B., & Kusumaningtyas, R. D, “Review pemanfaatan design expert untuk optimasi komposisi campuran minyak nabati sebagai bahan baku sintesis biodiesel”, in Jurnal Teknik Kimia dan Lingkungan, 1(1), 11–16, 2017, www.jtkl.polinema.ac.id.

Ramdani, B. K., Basuki, E., & Saloko, S, “Pengaruh konsentrasi tepung porang terhadap sifat fisikokimia dan organoleptik fruit leather pisang-naga merah” in Artikel Ilmiah Universitas Mataram, 2018.

Romanisti, B, “Pengembangan Tepung Porang Sebagai Bahan Substitusi Kue Tradisional Baruasa”, Universitas Katholik Soegijapranata, 2023.

Sari, E. M., Vida, C., Diva, D. A., & Putri, D. A, “Pembuatan rice paper beras merah dengan substitusi tepung porang”, in JST (Jurnal Sains dan Teknologi), 11(2), 432–440, 2022.

Siswanti, Anandito, R. B. K., & Manuhara, G. J, “Karakterisasi edible film komposit dari glukomanan umbi iles-iles (Amorphopallus muelleri) dan maizena”, in Biofarmasi Journal of Natural Product Biochemistry, 7(1), 10–21, 2009, https://doi.org/10.13057/biofar/f070102.

Sugiarso, A., & Nisa, F. C, “Pembuatan minuman jeli murbei (Morus alba l.) dengan pemanfaatan tepung porang (A. muelleri blume) sebagai pensubtitusi karagenan”, in Jurnal Pangan dan Agroindustri, 3(2), 443–452, 2015.

Suminar, M. R, “Pengaruh Suhu, Ph, dan Konsentrasi Ekstrak Glukomanan Terhadap Kemampuan Gelasi Glukomanan Dari Umbi Porang Kuning (Amorphophallus oncophyllus)”, Universitas Katholik Soegijapranata, 2020.

Susanti, I., Lubis, E. H., & Meilidayani, S, “Flakes sarapan pagi berbasis mocaf dan tepung jagung”, in Journal of Agro-based Industry, 34(1), 44–52, 2017.

Susanti, S., Nurcahyani, M. R., & Hintono, A, “Chemical characteristic and sensory evaluation of glucomannan porang tubers and hunkue flour combination based cookies”, in Communication in Food Science and Technology, 2(2), 79–92, 2023, https://doi.org/10.35472/cfst.v2i2.1309.

Syaeftiana, N. A., & Damanik, M. R. M, “Formulasi Bubble Pearls Dengan Penambahan Tepung Torbangun (Coleus amboinicus Lour)”, IPB University, 2017.

Triastari, R, “Pengaruh penambahan tepung porang (Amorpophallus oncophyllus) terhadap kualitas kimia bakso daging sapi”, Universitas Brawijaya, 2018.

Usman, R, “Karakteristik fisik kimia dan organoleptik bakso daging sapi dengan penambahan tepung porang (Amorpophallus oncophyllus)”, in J Veteriner Institut Pertanian Bogor, 2014.

Veronica, M. T., & Ilmi, I. M. B, “Minuman kekinian di kalangan mahasiswa Depok dan Jakarta”, in Indonesian Journal of Health Development, 2(2), 2020.

Widjanarko, S. B., Sutrisno, A., & Faridah, A, “ Efek hidrogen peroksida terhadap sifat fisiko-kimia tepung porang (Amorphophallus oncophyllus) dengan metode maserasi dan ultrasonik”, in Jurnal Teknologi Pertanian, 12(3), 2011.

Wigoeno, Y. A., Azrianingsih, R., & Roosdiana, A, “Analisis kadar glukomanan pada umbi porang (Amorphophallus muelleri Blume) menggunakan refluks kondensor”, in Jurnal Biotropika, 1(5), 2013.

Yadav, P., Rastogi, V., & Verma, A, “Application of Box–Behnken design and desirability function in the development and optimization of self-nanoemulsifying drug delivery system for enhanced dissolution of ezetimibe” in Future Journal of Pharmaceutical Sciences, 6(1), 1–20, 2020.

DOI: https://doi.org/10.46676/ij-fanres.v5i2.328

Refbacks

• There are currently no refbacks.

E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.