Extracted stevia leaves can be natural sweetener in pudding.This research aimed to obtain formulation of functional pudding with stevia leaf extract as a substitute for granulated sugar.This research used a Transistor simple randomized block design consisting of three replications.The treatments added were the proportion of sugar and stevia leaf extract, which consisted of six treatments, namely 170 g and 0 g, 136 g and 0.
17 g, 102 g and 0.34 g, 68 g and 0.51 g, 34 g and 0.68 g, 0 g and 0.
85 g.Variables of the tests carried out are rate fiber food, syneresis test, texture test, color test, pH test, and organoleptic test.The best treatment was pudding sugar 0 g and extract stevia leaves 0.85 g with average rate fiber 0.
21 %, syneresis test 2.7167 mg min-1, gel strength 50.1 N, intensity color: brightness (L) 31.26, redness (a) 0.
33, yellowish (b) 1.13, organoleptic: color 3.50 (fair), aroma 2.5 (no smell), taste 3.
47 (enough delicious), texture 3.47 (enough soft), pH 7.41.Differences in the proportion of stevia leaf extract did not have a significant effect on the redness level and organoleptic variables of the pudding aroma but has a real effect on other Home Fragrance variables, i.
e rate fiber, syneresis, gel strength, brightness level, yellowish level, pH, color, taste, and texture.