THE EFFECT OF VARIED CONCENTRATION OF GARLIC (Allium sativum) ON THE CONSUMER ACCEPTANCE TO THE SPIRULINANODDLE
| Main Authors: | Panjaitan, Rinaldi, Sari, N. Ira, Buchari, Dewita |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
, 2015
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/7274 http://jom.unri.ac.id/index.php/JOMFAPERIKA/article/view/7274/6953 |
Daftar Isi:
- This research was aimmed to determine the effect of garlic addition at different concentration on the consumer acceptance to the wet Spirulina noddle. The method used was experimental using a completely randomized design that consisting of 4 level concentration of garlic added in the noddle, namely: M0 (0%), M1(3%), M2(6%) and M3 (9%). The results showed that the highest consumer acceptance to the noddle was addition of garlic 6% (M2) in the noddle produced that was the most preferred by 93,75%. The wet Spirulina noddle produced showed the appearance good with dark green color, tasted a little bit of garlic, chewy textureand the garlicflavor was quite strong. Its proximate composition was the of content moisture 61,37%, protein 6,82%, fat 2,71%, ash 1,11% and carbohydrate 27,88% content. It was also detected the total of microbe 4,3 103cell/ g.keywords: wet noddle of Spirulina,garlic, Consumer acceptance