Effect of the proportion of stevia leaf extract (Stevia rebaudiana B) on the chemical characteristic properties of functional pudding
DOI:
https://doi.org/10.31102/eam.1.1.29-40Kata Kunci:
Gelatin, Natural sweetener, Low calorie, Stevia leaf, PuddingAbstrak
Functional pudding, a popular dessert, has attracted attention in recent years due to its potential as a vehicle for delivering health-promoting ingredients. This study investigates the impact of different proportions of stevia leaf extract (Stevia rebaudiana B) on the physicochemical properties of functional pudding. Stevia leaf extract, known for its natural sweetness and negligible impact on blood sugar levels, holds promise as a low-calorie alternative to traditional sweeteners. Through systematic experimentation, various concentrations of stevia leaf extract are incorporated into pudding formulations, and their effects on water content, ash content, fat content, protein content, and carbohydrate content are evaluated. The results indicate significant alterations in the physicochemical characteristics of the pudding samples, with variations observed in water content, ash content, fat content, protein content, and carbohydrate content. Specifically, sample F6, containing the highest proportion of stevia leaf extract, exhibits notable changes, including a high-water content of 88.31%, low ash content of 0.49%, moderate fat content of 0.81%, elevated protein content of 5.35%, and reduced carbohydrate content of 5.02%. These findings underscore the potential of stevia leaf extract as a functional ingredient in pudding formulations and provide insights for the development of healthier dessert options.
Referensi
Abdulan, I. M., Popescu, G., Maștaleru, A., Oancea, A., Costache, A. D., Cojocaru, D.-C., Cumpăt, C.-M., Ciuntu, B. M., Rusu, B., & Leon, M. M. (2023). Winter Holidays and Their Impact on Eating Behavior—A Systematic Review. Nutrients, 15(19), 4201. https://doi.org/https://doi.org/10.3390/nu15194201
Abou-Arab, E. A., & Abu-Salem, F. M. (2010). Evaluation of bioactive compounds of Stevia rebaudiana leaves and callus. Journal of Food and Dairy Sciences, 1(4), 209-224. https://doi.org/https://dx.doi.org/10.21608/jfds.2010.82109
Al-Farga, A., Zhang, H., Siddeeg, A., Shamoon, M., V.M. Chamba, M., & Al-Hajj, N. (2016). Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. Food Chemistry, 211, 268-273. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.05.016
Alam, M., Pant, K., Brar, D. S., Dar, B. N., & Nanda, V. (2024). Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings. Food Hydrocolloids, 146, 109275. https://doi.org/https://doi.org/10.1016/j.foodhyd.2023.109275
Almeida, R. F., Aguiar Borges, L., Torres da Silva, T., Serafim Timóteo dos Santos, N., Gianasi, F., Augusto Caldas Batista, E., & Efraim, P. (2024). Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content. Food Research International, 178(1), 113986. https://doi.org/https://doi.org/10.1016/j.foodres.2024.113986
Altemimi, A. B., Farag, H. A. M., Salih, T. H., Awlqadr, F. H., Al-Manhel, A. J. A., Vieira, I. R. S., & Conte-Junior, C. A. (2024). Application of Nanoparticles in Human Nutrition: A Review. Nutrients, 16(5), 636. https://doi.org/https://doi.org/10.3390/nu16050636
Ani, P. N., & Abel, H. C. (2018). Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract. Food Science & Nutrition, 6(3), 653-658. https://doi.org/https://doi.org/10.1002/fsn3.604
Antonio, J., Peacock, C. A., Ellerbroek, A., Fromhoff, B., & Silver, T. (2014). The effects of consuming a high protein diet (4.4 g/kg/d) on body composition in resistance-trained individuals. Journal of the International Society of Sports Nutrition, 11(1), 19. https://doi.org/https://doi.org/10.1186/1550-2783-11-19
Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4511-4548. https://doi.org/https://doi.org/10.1111/1541-4337.12802
Chang, S. K. C., & Zhang, Y. (2017). Protein Analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 315-331). Springer International Publishing. https://doi.org/https://doi.org/10.1007/978-3-319-45776-5_36
Chughtai, M. F. J., Pasha, I., Zahoor, T., Khaliq, A., Ahsan, S., Wu, Z., Nadeem, M., Mehmood, T., Amir, R. M., Yasmin, I., Liaqat, A., & Tanweer, S. (2020). Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry. CyTA - Journal of Food, 18(1), 164-177. https://doi.org/https://doi.org/10.1080/19476337.2020.1721562
Dhar, P., Nickhil, C., Pandiselvam, R., & Deka, S. C. (2023). Pineapple waste-based-biorefinery for sustainable generation of value-added products. Biomass Conversion and Biorefinery. https://doi.org/https://doi.org/10.1007/s13399-023-04801-w
Ergun, R., Lietha, R., & Hartel, R. W. (2010). Moisture and Shelf Life in Sugar Confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/https://doi.org/10.1080/10408390802248833
Gordon, V., Rainey, C., & Studmire, W. (2021). Validation of the SafTest Peroxide Test Kit for the Measurement of the Peroxide Content of Oils, Tallows, Meat Meals, Potato Chips, and Grain-Based Snacks: AOAC Performance Tested Method SM 101001. Journal of AOAC International, 104(2), 325-338. https://doi.org/https://doi.org/10.1093/jaoacint/qsaa155
Gupta, A., Gupta, R., & Singh, R. L. (2017). Microbes and Environment. In R. L. Singh (Ed.), Principles and Applications of Environmental Biotechnology for a Sustainable Future (pp. 43-84). Springer Singapore. https://doi.org/https://doi.org/10.1007/978-981-10-1866-4_3
Harris, G. K., & Marshall, M. R. (2017). Ash Analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 287-297). Springer International Publishing. https://doi.org/https://doi.org/10.1007/978-3-319-45776-5_16
Kokkinidou, S., Peterson, D., Bloch, T., & Bronston, A. (2018). The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements. Nutrients, 10(6). https://doi.org/https://doi.org/10.3390/nu10060742
Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., Senapathy, M., Berwal, M. K., Sampathrajan, V., Sayed, A. A. S., Chandran, D., Pandiselvam, R., Rais, N., Mahato, D. K., Udikeri, S. S., Satankar, V., Anitha, T., Reetu, Radha, Singh, S., Amarowicz, R., & Kennedy, J. F. (2022). Plant-based proteins and their multifaceted industrial applications. LWT, 154, 112620. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112620
Kusumawati, E., Koro, S., & Bana, T. (2020). Effect of substitution of yoghurt and mung bean (Phaseolus radiatus) flour on organoleptic assessment, protein and calcium content of silky pudding as an alternative supplementary food for stunted children. Jurnal sains dan teknologi pangan, 5(3), 2840-2850. https://doi.org/https://doi.org/10.21111/dnj.v6i2.8639
Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(3), 1121-1132. https://doi.org/https://doi.org/10.1016/j.foodchem.2011.11.140
Li, D., Zhang, Y., Jiang, R., & He, W. (2022). Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. Journal of Texture Studies, 53(2), 255-265. https://doi.org/https://doi.org/10.1111/jtxs.12653
Lisa, M., Lutfi, M., & Susilo, B. (2015). Pengaruh suhu dan lama pengeringan terhadap mutu tepung jamur tiram putih (Plaerotus ostreatus). Jurnal Keteknikan Pertanian Tropis dan Biosistem, 3(3), 270-279. https://doi.org/https://doi.org/10.21776/jkptb.v3i3.293
Mann, J., & Truswell, A. S. (2017). Essentials of human nutrition. Oxford University Press. https://doi.org/https://ds.amu.edu.et/xmlui/bitstream/handle/123456789/17781/Essentials%20of%20Human%20Nutrition%2C%202nd%20Ed..pdf?sequence=1&isAllowed=y
Mayasari, R. (2016). Kajian Karakteristik Biskuit yang Dipengaruhi Perbandingan Tepung Ubi Jalar (Ipomea batatas L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Fakultas Teknik Unpas]. http://repository.unpas.ac.id/3211/3/SKRIPSI%20KAJIAN%20KARAKTERISTIK%20BISKUIT%20YANG%20DIPENGARUHI%20PERBAN.pdf
Micha, R., Peñalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D., & Mozaffarian, D. (2017). Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA, 317(9), 912-924. https://doi.org/https://doi.org/10.1001/jama.2017.0947
Mouritsen, O. G., & Styrbæk, K. (2017). Mouthfeel 5. Playing Around with Mouthfeel. In How Texture Makes Taste (pp. 113-206). Columbia University Press. https://doi.org/https://doi.org/10.7312/mour18076-006
Myers, R., Betz, J. M., Bøjstrup, M., Craft, N. E., Figore, H., Hall, A., Joseph, G., Kennedy, D., Khachik, F., & Mudge, E. (2016). AOAC SMPR® 2016.004. Journal of AOAC International, 99(4), 1105-1106.
Naseer, B., Naik, H. R., Hussain, S. Z., Qadri, T., Dar, B. N., Amin, T., Reshi, M., Shafi, F., & Fatima, T. (2022). Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Scientific Reports, 12(1), 10710. https://doi.org/https://doi.org/10.1038/s41598-022-15060-6
Picó, Y. (2012). Chemical analysis of food: Techniques and applications. Academic Press. https://www.academia.edu/download/54933643/Y_Pico_Chemical_Analysis_of_Food_Techniques_and_Applications.pdf
Raspe, D. T., da Silva, C., & Cláudio da Costa, S. (2022). Compounds from Stevia rebaudiana Bertoni leaves: An overview of non-conventional extraction methods and challenges. Food Bioscience, 46, 101593. https://doi.org/https://doi.org/10.1016/j.fbio.2022.101593
Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., & Raposo, A. (2020). Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. https://doi.org/https://doi.org/10.3390/ijerph17176285
Schiatti-Sisó, I. P., Quintana, S. E., & García-Zapateiro, L. A. (2023). Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review. Journal of Food Science and Technology, 60(5), 1483-1492. https://doi.org/https://doi.org/10.1007/s13197-022-05396-2
Sizer, F., & Whitney, E. (2010). Nutrition: Concepts and Controversies. Cengage Learning.
Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 5(4), 1417-1435. https://doi.org/https://doi.org/10.3390/nu5041417
Srimiati, M., Habibah, P., Harsanti, F., Zahra, A. D., & Maharani, A. R. (2023). Effect of strawberry powder substitution on the organoleptic of instant pudding. Media Gizi Indonesia, 18(1). https://doi.org/https://doi.org/10.20473/mgi.v18i1.74–81
Udo, T., Mummaleti, G., Mohan, A., Singh, R. K., & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 173, 113369. https://doi.org/https://doi.org/10.1016/j.foodres.2023.113369
Wang, J., Zhao, H., Wang, Y., Lau, H., Zhou, W., Chen, C., & Tan, S. (2020). A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques. Trends in Food Science & Technology, 103, 264-281. https://doi.org/https://doi.org/10.1016/j.tifs.2020.07.023
Windari, N. L. P. D., Suriati, L., & Rudianta, I. N. (2021). Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding. SEAS (Sustainable Environment Agricultural Science), 5(1), 37-49. https://doi.org/https://doi.org/10.22225/seas.5.1.3273.37-49
Wu, G. (2016). Dietary protein intake and human health. Food & function, 7(3), 1251-1265. https://doi.org/https://doi.org/10.1039/C5FO01530H
Zhou, H., Zhao, Y., Fan, D., Shen, Q., Liu, C., & Luo, J. (2022). Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels. Foods, 11(19), 2932. https://doi.org/https://doi.org/10.3390/foods11192932
Zhu, Z., & Xu, Z. (2020). The rational design of biomass-derived carbon materials towards next-generation energy storage: A review. Renewable and Sustainable Energy Reviews, 134, 110308. https://doi.org/https://doi.org/10.1016/j.rser.2020.110308
Abou-Arab, E. A., & Abu-Salem, F. M. (2010). Evaluation of bioactive compounds of Stevia rebaudiana leaves and callus. Journal of Food and Dairy Sciences, 1(4), 209-224. https://doi.org/https://dx.doi.org/10.21608/jfds.2010.82109
Al-Farga, A., Zhang, H., Siddeeg, A., Shamoon, M., V.M. Chamba, M., & Al-Hajj, N. (2016). Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. Food Chemistry, 211, 268-273. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.05.016
Alam, M., Pant, K., Brar, D. S., Dar, B. N., & Nanda, V. (2024). Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings. Food Hydrocolloids, 146, 109275. https://doi.org/https://doi.org/10.1016/j.foodhyd.2023.109275
Almeida, R. F., Aguiar Borges, L., Torres da Silva, T., Serafim Timóteo dos Santos, N., Gianasi, F., Augusto Caldas Batista, E., & Efraim, P. (2024). Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content. Food Research International, 178(1), 113986. https://doi.org/https://doi.org/10.1016/j.foodres.2024.113986
Altemimi, A. B., Farag, H. A. M., Salih, T. H., Awlqadr, F. H., Al-Manhel, A. J. A., Vieira, I. R. S., & Conte-Junior, C. A. (2024). Application of Nanoparticles in Human Nutrition: A Review. Nutrients, 16(5), 636. https://doi.org/https://doi.org/10.3390/nu16050636
Ani, P. N., & Abel, H. C. (2018). Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract. Food Science & Nutrition, 6(3), 653-658. https://doi.org/https://doi.org/10.1002/fsn3.604
Antonio, J., Peacock, C. A., Ellerbroek, A., Fromhoff, B., & Silver, T. (2014). The effects of consuming a high protein diet (4.4 g/kg/d) on body composition in resistance-trained individuals. Journal of the International Society of Sports Nutrition, 11(1), 19. https://doi.org/https://doi.org/10.1186/1550-2783-11-19
Bhat, Z. F., Morton, J. D., Bekhit, A. E.-D. A., Kumar, S., & Bhat, H. F. (2021). Thermal processing implications on the digestibility of meat, fish and seafood proteins. Comprehensive Reviews in Food Science and Food Safety, 20(5), 4511-4548. https://doi.org/https://doi.org/10.1111/1541-4337.12802
Chang, S. K. C., & Zhang, Y. (2017). Protein Analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 315-331). Springer International Publishing. https://doi.org/https://doi.org/10.1007/978-3-319-45776-5_36
Chughtai, M. F. J., Pasha, I., Zahoor, T., Khaliq, A., Ahsan, S., Wu, Z., Nadeem, M., Mehmood, T., Amir, R. M., Yasmin, I., Liaqat, A., & Tanweer, S. (2020). Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry. CyTA - Journal of Food, 18(1), 164-177. https://doi.org/https://doi.org/10.1080/19476337.2020.1721562
Dhar, P., Nickhil, C., Pandiselvam, R., & Deka, S. C. (2023). Pineapple waste-based-biorefinery for sustainable generation of value-added products. Biomass Conversion and Biorefinery. https://doi.org/https://doi.org/10.1007/s13399-023-04801-w
Ergun, R., Lietha, R., & Hartel, R. W. (2010). Moisture and Shelf Life in Sugar Confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/https://doi.org/10.1080/10408390802248833
Gordon, V., Rainey, C., & Studmire, W. (2021). Validation of the SafTest Peroxide Test Kit for the Measurement of the Peroxide Content of Oils, Tallows, Meat Meals, Potato Chips, and Grain-Based Snacks: AOAC Performance Tested Method SM 101001. Journal of AOAC International, 104(2), 325-338. https://doi.org/https://doi.org/10.1093/jaoacint/qsaa155
Gupta, A., Gupta, R., & Singh, R. L. (2017). Microbes and Environment. In R. L. Singh (Ed.), Principles and Applications of Environmental Biotechnology for a Sustainable Future (pp. 43-84). Springer Singapore. https://doi.org/https://doi.org/10.1007/978-981-10-1866-4_3
Harris, G. K., & Marshall, M. R. (2017). Ash Analysis. In S. S. Nielsen (Ed.), Food Analysis (pp. 287-297). Springer International Publishing. https://doi.org/https://doi.org/10.1007/978-3-319-45776-5_16
Kokkinidou, S., Peterson, D., Bloch, T., & Bronston, A. (2018). The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements. Nutrients, 10(6). https://doi.org/https://doi.org/10.3390/nu10060742
Kumar, M., Tomar, M., Punia, S., Dhakane-Lad, J., Dhumal, S., Changan, S., Senapathy, M., Berwal, M. K., Sampathrajan, V., Sayed, A. A. S., Chandran, D., Pandiselvam, R., Rais, N., Mahato, D. K., Udikeri, S. S., Satankar, V., Anitha, T., Reetu, Radha, Singh, S., Amarowicz, R., & Kennedy, J. F. (2022). Plant-based proteins and their multifaceted industrial applications. LWT, 154, 112620. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112620
Kusumawati, E., Koro, S., & Bana, T. (2020). Effect of substitution of yoghurt and mung bean (Phaseolus radiatus) flour on organoleptic assessment, protein and calcium content of silky pudding as an alternative supplementary food for stunted children. Jurnal sains dan teknologi pangan, 5(3), 2840-2850. https://doi.org/https://doi.org/10.21111/dnj.v6i2.8639
Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: A comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132(3), 1121-1132. https://doi.org/https://doi.org/10.1016/j.foodchem.2011.11.140
Li, D., Zhang, Y., Jiang, R., & He, W. (2022). Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. Journal of Texture Studies, 53(2), 255-265. https://doi.org/https://doi.org/10.1111/jtxs.12653
Lisa, M., Lutfi, M., & Susilo, B. (2015). Pengaruh suhu dan lama pengeringan terhadap mutu tepung jamur tiram putih (Plaerotus ostreatus). Jurnal Keteknikan Pertanian Tropis dan Biosistem, 3(3), 270-279. https://doi.org/https://doi.org/10.21776/jkptb.v3i3.293
Mann, J., & Truswell, A. S. (2017). Essentials of human nutrition. Oxford University Press. https://doi.org/https://ds.amu.edu.et/xmlui/bitstream/handle/123456789/17781/Essentials%20of%20Human%20Nutrition%2C%202nd%20Ed..pdf?sequence=1&isAllowed=y
Mayasari, R. (2016). Kajian Karakteristik Biskuit yang Dipengaruhi Perbandingan Tepung Ubi Jalar (Ipomea batatas L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Fakultas Teknik Unpas]. http://repository.unpas.ac.id/3211/3/SKRIPSI%20KAJIAN%20KARAKTERISTIK%20BISKUIT%20YANG%20DIPENGARUHI%20PERBAN.pdf
Micha, R., Peñalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D., & Mozaffarian, D. (2017). Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA, 317(9), 912-924. https://doi.org/https://doi.org/10.1001/jama.2017.0947
Mouritsen, O. G., & Styrbæk, K. (2017). Mouthfeel 5. Playing Around with Mouthfeel. In How Texture Makes Taste (pp. 113-206). Columbia University Press. https://doi.org/https://doi.org/10.7312/mour18076-006
Myers, R., Betz, J. M., Bøjstrup, M., Craft, N. E., Figore, H., Hall, A., Joseph, G., Kennedy, D., Khachik, F., & Mudge, E. (2016). AOAC SMPR® 2016.004. Journal of AOAC International, 99(4), 1105-1106.
Naseer, B., Naik, H. R., Hussain, S. Z., Qadri, T., Dar, B. N., Amin, T., Reshi, M., Shafi, F., & Fatima, T. (2022). Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Scientific Reports, 12(1), 10710. https://doi.org/https://doi.org/10.1038/s41598-022-15060-6
Picó, Y. (2012). Chemical analysis of food: Techniques and applications. Academic Press. https://www.academia.edu/download/54933643/Y_Pico_Chemical_Analysis_of_Food_Techniques_and_Applications.pdf
Raspe, D. T., da Silva, C., & Cláudio da Costa, S. (2022). Compounds from Stevia rebaudiana Bertoni leaves: An overview of non-conventional extraction methods and challenges. Food Bioscience, 46, 101593. https://doi.org/https://doi.org/10.1016/j.fbio.2022.101593
Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., & Raposo, A. (2020). Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. https://doi.org/https://doi.org/10.3390/ijerph17176285
Schiatti-Sisó, I. P., Quintana, S. E., & García-Zapateiro, L. A. (2023). Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review. Journal of Food Science and Technology, 60(5), 1483-1492. https://doi.org/https://doi.org/10.1007/s13197-022-05396-2
Sizer, F., & Whitney, E. (2010). Nutrition: Concepts and Controversies. Cengage Learning.
Slavin, J. (2013). Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients, 5(4), 1417-1435. https://doi.org/https://doi.org/10.3390/nu5041417
Srimiati, M., Habibah, P., Harsanti, F., Zahra, A. D., & Maharani, A. R. (2023). Effect of strawberry powder substitution on the organoleptic of instant pudding. Media Gizi Indonesia, 18(1). https://doi.org/https://doi.org/10.20473/mgi.v18i1.74–81
Udo, T., Mummaleti, G., Mohan, A., Singh, R. K., & Kong, F. (2023). Current and emerging applications of carrageenan in the food industry. Food Research International, 173, 113369. https://doi.org/https://doi.org/10.1016/j.foodres.2023.113369
Wang, J., Zhao, H., Wang, Y., Lau, H., Zhou, W., Chen, C., & Tan, S. (2020). A review of stevia as a potential healthcare product: Up-to-date functional characteristics, administrative standards and engineering techniques. Trends in Food Science & Technology, 103, 264-281. https://doi.org/https://doi.org/10.1016/j.tifs.2020.07.023
Windari, N. L. P. D., Suriati, L., & Rudianta, I. N. (2021). Addition of Moringa Leaf Extract and Natural Sweeteners of Palm Sugar to The Characteristics of Moringa Pudding. SEAS (Sustainable Environment Agricultural Science), 5(1), 37-49. https://doi.org/https://doi.org/10.22225/seas.5.1.3273.37-49
Wu, G. (2016). Dietary protein intake and human health. Food & function, 7(3), 1251-1265. https://doi.org/https://doi.org/10.1039/C5FO01530H
Zhou, H., Zhao, Y., Fan, D., Shen, Q., Liu, C., & Luo, J. (2022). Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels. Foods, 11(19), 2932. https://doi.org/https://doi.org/10.3390/foods11192932
Zhu, Z., & Xu, Z. (2020). The rational design of biomass-derived carbon materials towards next-generation energy storage: A review. Renewable and Sustainable Energy Reviews, 134, 110308. https://doi.org/https://doi.org/10.1016/j.rser.2020.110308
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2024-05-20
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Mujianto, M., Zalizar, L., Damat, D., Relawati, R., Harahap, B., Iswahyudi, I., & Sustiyana, S. (2024). Effect of the proportion of stevia leaf extract (Stevia rebaudiana B) on the chemical characteristic properties of functional pudding. Environmental and Agriculture Management, 1(1), 29–40. https://doi.org/10.31102/eam.1.1.29-40
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