Development of Healthy Pandan Custard Products

Abstract

This research aims to develop healthy pandan custard by replacing coconut milk with cereal coconut milk. The treatment that received the highest sensory acceptance from the sample group was treatment No. 3. Ingredients include; cereals coconut milk 20 ml, coconut milk 20 ml, egg 14 g, pandan juice 24 ml, sugar 14 g and corn powder
4 g. The color of the custard product was green-yellow, the color got from pandan juice and rice bran oil, which is a component of cereal coconut milk, and has a pH value in the range of 6-9, which increases with the storage period. The product is stored in the refrigerator for no more than 7 days. The viscosity and water activity content affects the stability of the custard. Microbiological quality studies revealed that the total microbial amount was less than 1x10⁶ CFU/g and Escherichia coli was found to be less than 3 MPN/g. which is in accordance with food standards for microorganisms that predate disease. The nutritional value, it was found that it provides an energy value of 239.63 kcal, higher vitamin E and potassium (K) than the control. In addition, it was found that the saturated fat content was lower than the control formula, which was beneficial to the health of consumers by reducing the risk of high blood pressure, diseases of the cardiovascular system.