Quality Performance of Indonesia Frozen Dessert (Es Puter) Enriched with Fermented Black Glutinous Rice (Oryza sativa glutinosa L.) and Green Tea (Camellia sinensis L.)

Abstract

Fermented black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.) contain bioactive compounds including flavonoids and anthocyanins which are potential to enrich es puter as functional food. This study was aimed to find the best formula of es puter enriched by fermented black glutinous rice and green tea. The local variety of fermented black glutinous rice (FBGR) was prepared by steaming it until cooked then fermented by using ragi tape (traditional yeast cake) at 27 oC for 3 days. A completely randomized design experiment was used to study the effects of proportion of FBGR (25, 30, and 35%) and green tea powder (2, 3, and 4%) on the physical and chemical properties of es puter. The results showed that the FBGR had higher total phenolic content (p<0.05), antioxidant activity (p<0.05), and anthocyanin content (p<0.05) than the unfermented black glutinous rice. The best es puter was the 30% FBGR and 4% green tea formula. The physical characteristics of the best es puter were good with the total solid 33.46±0.26%, 7.31±0.10% overrun, 2,794.33±0.58 cP viscosity, and 9.57±0.87 min of melting time. The antioxidant activity (DPPH), phenolic content and anthocyanin content were 1,865.81±161.63 μmol Trolox/100g dry basis, 0.09±0.01 GAE in g/100 g sample and 0.30±0.11 mg/100g sample dry basis, respectively.