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Selai Rumput Laut (Eucheuma cottonii) dan Aplikasinya pada Pembuatan Pie dan Bolen sebagai Pengembangan Produk Perikanan

Illiyatus Sholiha,M.Pd - Personal Name (Pengarang)
Senja Ikerismawati, S.Si., M.Pd - Personal Name (Pengarang)


Abstrak
Seaweed is one of the marine product commodities that are widely produced in various parts of Indonesia, especially in coastal areas. Eucheuma cottoniiseaweed is widely sold in both traditional and modern markets. Eucheuma cottoniicontains carrageenan which is hydrocolloid which has properties like pectin in fruit so that it can be used as raw material for making jam. Seaweed that contains carrageenan can make blood cholesterol lower. Seaweed contains fiber that can maintain the body's digestive tract, prevent constipation, cancer, and heart disease. Seaweed contains thiamine, riboflavin, niacin, and pyridoxine that plays a role as coenzymes in the reactions of utilizing food substances in the body. Consuming seaweed can also fulfill micromineral needs and body's macromineral including Na, Ca, K, P, Fe, and iodine. Seaweed (Eucheuma cottonii) can be used more widely, one of which is processed into jam because of its carrageenan hydrocolloid content. Seaweed jam is more durable than wet seaweed and very practise for consumption or application in the manufacture of other food products. The results of the preference test on seaweed jam showed an average taste score of 3.6, it means that the seaweed jam produced had a sweet taste thatwas just right and delicious when eaten. The average texture score of 3.5 means the texture of the seaweed jam is smooth. The average color score of 3.6 means the color of the seaweed jam is golden yellow. The average aroma score of 3.7 means that the aroma of seaweed jam tends to be fresh and arouses appetite. The average overall acceptance score of 3.7 means that the seaweed jam produced is favored by the panelists. Therefore, seaweed jam can be applied to the manufacture of pie and bolen. The resulting seaweed jam pie shows an average texture score of 3.5, which means that the pie crust is crispy, easy to crumble, and melts in the mouth. The average taste score of the seaweed jam pie is 3.5, which means it has a balanced savory and sweet taste. The average color score of the seaweed jam pie is 3.7, which means it has a brownish yellow color and makes you feel appetizing. The average aroma value of 3.6 means that the pie crust produces a distinctive smell that is fragrant and causes appetite. The average overall acceptance result is 3.8, which means that the seaweed jam pie is favored by the panelists. The resulting seaweedjambolenshowed an average texture score of 3.4, which means that the texture of the cake skin was crispy. The average score for the taste of seaweed jam bolenis 3.4, which means that it has a balanced savory and sweet taste, the average aroma score of 3.4 means that it shows a fragrant and appetizing aroma, the average color score of 3.5 means the color of seaweed jambolen is brownishyellow. The average overall acceptance of the seaweed jam bolenis 3.5, which means that it is liked by the panelists. Seaweed jam pies and bolenare innovations in diversification and development of fishery products so that they can help consumers who love cakes, especially pie and bolen, get the nutritional value and benefits of seaweed.
Key words: seaweed jam, pie, bolen
Ketersediaan
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Detail
Judul Selai Rumput Laut (Eucheuma cottonii) dan Aplikasinya pada Pembuatan Pie dan Bolen sebagai Pengembangan Produk Perikanan
Pengarang Illiyatus Sholiha,M.Pd - Personal Name (Pengarang)
Senja Ikerismawati, S.Si., M.Pd - Personal Name (Pengarang)
No. Panggil
Subyek
Bahasa Indonesia
Penerbit Universitas Nusantara PGRI Kediri
Tahun Terbit 2021
Tempat Terbit
Lampiran Berkas
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Universitas Yudharta Pasuruan

menerima pendaftaran mahasiswa baru
tahun akademik 2018-2019


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