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Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp)

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp)
 
Creator Desrizal
Karina, Indira
Noviani, Indri
 
Subject carragenan
citosan
dodol
proximate analysis
Sargassum sp
 
Description Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2022-03-13
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2737
10.35891/tp.v13i1.2737
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2737/2078
 
Rights Copyright (c) 2022 Desrizal, Indira Karina, Indri Noviani
https://creativecommons.org/licenses/by/4.0