EFFECT OF THE ADDITION OF Chlorella sp FLOUR ON THE ORGANOLEPTIC VALUE OF BOBA (Tapioca pearl)

Abstract

ABSTRACT

Boba is a common chewy black ball with a diameter of 1 cm made from cassava starch and is often used as a mixed ingredient in milk and tea drinks. This study utilized Chlorella sp. flour, rich in nutrients as an additive in the processing of boba. The purpose of this study was to determine the effect of the addition of Chlorella sp flour on organoleptic value of boba.  This study used an experimental method, namely producing boba with the addition of Chlorella sp flour., which consisted of 4 levels of treatment, namely: BC₀ (control), BC₁ (1 gram), BC₂ (2 grams), and BC₃ (3grams) The treatment was repeated 3 times. The tested parameters were organoleptic (hedonic test).  From the research based on organoleptic test BC₂ was the best treatment with the number of panelists against boba as many as 79 panelists, and the percentage value was 98.75% with the characteristics of brown boba, chocolate aroma with a slight leaf aroma, chewy texture, and slightly bitter taste.

Keywords: Boba; Chlorella sp.; Organoleptic