THE QUALITY OF BAKED EGG CUSTARD WITH THE ADDITION OF TOMATO PASTE ON pH, ACIDITY, TOTAL SUGAR, AND REDUCE SUGAR Adella Fajar Cahyani1) and Herly Evanuarini2)
1)Student of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
2)Lecturer of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang
Abstract
The objective of this research was to determine the best percentage of tomato paste addition on baked egg custard based on pH, acidity, total sugar, and reduce sugar. The materials used were egg, tomato paste, milk, sugar, cornstarch flour, and vanilla. The research method is an experimental in the laboratory and using a Completely Randomized Design with 4 treatments and 5 replications. The data was analyzed using ANOVA and if there were significant effects in each treatment, it will be continued by using Duncan^s Multiple Range Test (DMRT). Tomato paste was added to baked egg custard formulation 1% (P1), 3% (P2), 5% (P3), and without addition. The result showed that the treatments gave highly significant effect (P<0.01) of the total ingredients used in baked egg custard based on pH, acidity, total sugar, and reduce sugar. The mean value of pH were 6.02-6.49, acidity 0.35-0.56, total sugar 13.22-15.61, and reduce sugar 8.3-9.56. It can be concluded that the best treatment on this research was baked egg custard with 5% tomato paste addition based on pH, acidity, total sugar, and reduce sugar.
