Abstract:
Roselle has low pH and contained very powerful antioxidants called anthocyanin and
vitamin C, which the potential for its use in improving final product properties and
shelf life is explored. The incorporation of Roselle at 0%, 25%, 50%, 75% and 100%
levels in sweet type 'Bubur Asyura' were evaluated for the pH, color, protein content,
fat content, fiber content, moisture content, ash content, carbohydrate content and a
range of sensory attributes using an acceptance test. Changes in microbiological
quality (total plate counts, psychrotrophic counts and yeast and mould counts),
chemical and physical quality (pH and color) in control sample (0% Roselle) and the
most accepted samples (50% Roselle) were evaluated for each 3 days during chilled
storage until spoilage were observed for both samples. The incorporation of Roselle
has been found to improve the color and shelf life of 'Bubur Asyura'. The sensory
evaluation highlighted significant differences (p<0.05) on taste and overall
acceptance. The chemical composition showed the most accepted sample of 'Bubur
Asyura' incorporated with 50% Roselle were higher in moisture and fiber content with
56.5% and 0.48% respectively and lower in protein, fat and carbohydrate content
which were 2.53%, 2.27% and 37.5% respectively as compared to the control sample.
Microbiological analysis showed that the shelf life of the most accepted sample was at
day 22 which was longer than control sample (19 days) in chilled storage.
