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PEMANFAATAN RUMPUT LAUT EUCHEUMA COTTONII SEBAGAI BAHAN PEMBUATAN SAGU MUTIARA

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Penilaian

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This study aims to determine the effect of adding seaweed (Eucheuma cottonii) to the physical, chemical, organoleptic and dietary fiber content of pearl sago. This research method used a randomized block design (RAK) with treatment of different concentrations of seaweed flour with 4 levels (F0 control or 0% seaweed flour, F1 10% seaweed flour, F2 20% seaweed flour, and F3 30% seaweed flour) and repeated 3 times. Parameters of this treatment include physical analysis (elasticity), chemical analysis (moisture content, ash content, and protein content), organoleptic test (color, aroma, texture, and taste) and analysis of dietary fiber. The results of physical analysis showed a significant effect on the elasticity of pearl sago. The elasticity value of pearl sago ranged from 82,08 gf to 130,43 gf (gram force). The results of chemical analysis showed a significant effect. The mean value of water content ranged from 14,15% to 19,43%, the value of ash content ranged from 0,19% to 0,25%, the average value of protein content ranged from 0,28% to 2,97%. The results of the organoleptic test showed a significant effect on the color, aroma, texture and taste of pearl sago, and the results of the analysis of dietary fiber showed a significant effect on the dietary fiber content of pearl sago which had an average value of 1,98% to 3,06%.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004111	T80073	T800732022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T800732022

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Siwijaya., 2022

Collation

xiv, 52 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

633.607

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Tepung kanji

Specific Detail Info

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Statement of Responsibility

SEPTA

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