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KARAKTERISTIK KIMIA DAN SENSORIS PANCAKE DENGAN SUBSTITUSI TEPUNG RUMPUT LAUT (Eucheuma cottonii) SEBAGAI MAKANAN RENDAH KALORI

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Penilaian

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This study aims to determine the effect of seaweed flour (Eucheuma cottonii) substitution on the chemical and sensory characteristics of pancakes. This research method used a Randomized Block Design (RAK) with different concentrations of seaweed flour substitution with 4 treatment levels (20% seaweed flour and 80% wheat flour, 30% seaweed flour and 70% wheat flour, 40% seaweed flour and 60% wheat flour, 50% seaweed flour and 50% wheat flour) and 3 repetitions. The parameters were observed chemical analysis (moisture content, ash content, carbohydrate content and dietary fiber content) and sensory analysis (taste, aroma, color and texture). The results of chemical analysis showed that no significant effect on water content and ash content, but there were significantly different results on carbohydrate content and dietary fiber content The water content value ranged from 55.97-60.92% and the ash content ranged from 3.81-6.07%, carbohydrate content ranged from 2.36-7.13%, fiber content food ranged from 0.32-0.56. The results of sensory analysis showed that the treatment had a significant effect on the taste, aroma, color and texture of the pancakes.The best resulted of the treatment was based on the value of dietary fiber produced by P4 (50% wheat flour and 50% seaweed flour) with dietary fiber value of 0,56%. Keywords : concentration, substitution, pancake, wheat flour, seaweed flour (Eucheuma cottonii).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207003659	T78652	T786522022	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T786522022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 44 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

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)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

SEPTA

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