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QUALITY STUDY OF SEAWEED CRACKERS (Eucheuma spinosum) RELATION TO CHEMICAL AND ORGANOLEPTIC CHARACTER

Samakia : Jurnal Ilmu Perikanan

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Title QUALITY STUDY OF SEAWEED CRACKERS (Eucheuma spinosum) RELATION TO CHEMICAL AND ORGANOLEPTIC CHARACTER
STUDI MUTU KERUPUK RUMPUT LAUT (Eucheuma spinosum) KAITANNYA TERHADAPSIFAT KIMIAWI DAN ORGANOLEPTIK
 
Creator Ardani, Iman Setya Dwi
Buwono, Yanuar Rustrianto
 
Subject crackers, tapioca starch, seaweed
crackers, tapioca starch, seaweed
 
Description Currently in Indonesia developed many new products processed from seaweed such as crackers. Seaweed is one of the natural ingredients, grown in Indonesia that can replace harmful materials such as borax. On crackers, adding seaweed gives the advantage of having a distinctive flavor savory, crunchy and also has many health benefits for the human body. The purpose of the study was to find the ratio of starch and seaweed right to produce crude fiber content, water content, crispness, flavor and color of seaweed crackers healthy. The results showed that the ratio of starch and different seaweed significantly affect the level of moisture content, crispness, flavor and color as well as the very significant effect on crude fiber content
Saat ini di Indonesia banyak dikembangkan produk-produk olahan baru dari rumput laut seperti kerupuk. Rumput laut merupakan salah satu bahan alami yang banyak dibudidayakan di Indonesia yang dapat menggantikan bahan berbahaya seperti boraks. Pada kerupuk, penambahan rumput laut memberikan kelebihan yaitu memiliki rasa gurih yang khas, renyah dan juga mempunyai banyak manfaat bagi kesehatan tubuh manusia. Tujuan dilakukannya penelitian adalah untuk mencari rasio tepung tapioka dan rumput laut yang tepat untuk menghasilkan kadar serat kasar, kadar air, kerenyahan, rasa dan warna kerupuk sehat dari rumput laut. Hasil penelitian menunjukan bahwa bahwa rasio tepung tapioka dan rumput laut yang berbeda berpengaruh nyata terhadap tingkat kadar air, kerenyahan, rasa dan warna serta berpengaruh sangat nyata terhadap kadar serat kasar.
 
Publisher Faculty of Science and Technology University Ibrahimy
 
Date 2018-04-27
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/221
10.35316/jsapi.v9i1.221
 
Source Samakia : Jurnal Ilmu Perikanan; Vol. 9 No. 1 (2018): Samakia: Jurnal Ilmu Perikanan; 18-22
Samakia : Jurnal Ilmu Perikanan; Vol 9 No 1 (2018): Samakia: Jurnal Ilmu Perikanan; 18-22
2503-2283
2086-3861
10.35316/jsapi.v9i1
 
Language ind
 
Relation https://journal.ibrahimy.ac.id/index.php/JSAPI/article/view/221/209
 
Rights Copyright (c) 2018 Iman Setya Dwi Ardani, Yanuar Rustrianto Buwono
https://creativecommons.org/licenses/by-nc/4.0