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KARAKTERISTIK FISIK DAN KIMIA BOBA DARI PATI GANYONG DAN RUMPUT LAUT (EUCHEUMA COTTONI)
The objective of this research was to determine the physical and chemical characteristics of boba made from a mixture of ganyong starch (Canna edulis) and Eucheuma cottoni seaweed type. This research was conducted in August 2020 until June 2021 at the Chemical Laboratory of Agricultural Products and Microbiology Laboratory of Agricultural Products, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. The research used a non-factorial Completely Randomized Design consisting of 5 treatment factors that is A (100% ganyong starch), B (ganyong starch 90% and Eucheuma cottoni 10%), C (ganyong starch 85% and Eucheuma cottoni 15% ), D (80% ganyong starch and Eucheuma cottoni 20%), and E (75% ganyong starch and Eucheuma cottoni 25%), each treatment repeated three times. The observed parameters in this research were physical characteristics (color and hardness) and chemical characteristics (water content, ash content and water absorption capacity). The results showed that the addition of seaweed (Eucheuma cottoni) to the production of boba had a significant effect on lightness, redness, yellowness, ash content and water absorption. Boba with E treatment is the best treatment based.
Inventory Code | Barcode | Call Number | Location | Status |
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2107004165 | T61408 | T614082021 | Central Library (Referens) | Available but not for loan - Not for Loan |
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