Formulation and sensory evaluation of salak pudding

Salak pudding is an innovation of a dessert that is made using blended salak fruit. The objective of this study was to formulate a new pudding recipe using underutilised tropical salak fruit. The main ingredients used were salak fruit, agar-agar powder and milk. Three variations of salak pudding were prepared using different types of milk: condensed milk, fresh milk and coconut milk. Ingredients were mixed and the puddings were chilled in the refrigerator until further analysis. Sensory evaluation of the salak puddings was performed using the 9-point Hedonic scale to evaluate the sensory attributes such as appearance, texture, flavour, sweetness and overall acceptability using thirty untrained panellists. Results showed that salak pudding formulated using condensed milk was the most preferred with the highest mean score obtained for all the sensory attributes tested. This variation of pudding was sweeter, creamier and has bright yellow colour in comparison to the other two variations. Salak pudding is a good source of dietary fibre, vitamins, and minerals, suitable for consumption by people of all age groups and has potential commercialisation and marketability values.