Development and characterization of 'bubur asyura' incorporated with roselle (Hibiscus sabdariffa Linn) on their physicochemical and microbiological properties

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.