QUALITY ANALYSIS OF SILKY PUDING OF CORN STARCH EXTRACT DURING COLD STORAGESITTI NURMIAH1, MURSIDA2, ANDI YUSLIM PATAWARI2, TASIR PAMMULA2 AND LA PATURUSI LA SENNUNG3Abstract Silky pudding is a pudding with a thickening material such as agar (Gracilaria sp), gelatin or cornstarch prepared by heating the ingredients until boiling. This research uses two species of seaweed namely Gracilaria sp and Eucheuma cottonii. The purpose of this study is to determine the influence of packaging media and the shelf life of silky pudding quality. In this study direct analysis of water content, carbohydrates, and crude fiber were estimated. Organoleptic quality test is done by giving questionnaires to be filled by 25 panelists. Organoleptic quality tests include appearance, texture, taste and aroma. The results show that there is an influence of various types of packaging on the quality of silky pudding added with corn extract during cold temperature storage, resulting in organoleptic degradation (appearance, taste, smell and texture), moisture content, carbohydrates and crude fiber. Silky Pudding stored in cold temperatures using glass bottles (S1) and plastic bottles (S2) has a shelf life of 0-9 days, while without packaging has a shelf life of 3 days (decrease in texture value). The best treatment of cold temperature storage is to use glass bottle (S1) for 0 days on organoleptic parameters of appearance, taste, texture and odor. Chemical analysis on water, sugar, and coarse fiber parameters showed that glass bottle (S1) packaging was better than (S2) and (S0).
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