Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii)
| Main Authors: | Handayani, Ratih, Aminah, Siti |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Muhammadiyah Semarang
, 2014
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| Online Access: |
https://jurnal.unimus.ac.id/index.php/JPDG/article/view/1070 https://jurnal.unimus.ac.id/index.php/JPDG/article/view/1070/1119 |
Daftar Isi:
- Seaweed can be applied as an added ingredient in cake because that is contains a dietary the fiber. Cake is baked with the dough ingredients flour, sugar, eggs and margarine. Research Design with the independent variables substitution seaweed 0%, 10%, 20%, 30%, and the dependent variable dietary fiber and organoleptic value with 5 replications. There is a significant effect on the added of seaweed on dietary fiber at the cake, whereas not significant on organoleptic value. The dietary fiber highest at 30% substitution (4.05%) and the lowest at 0% substitution (2.27%). Cake seaweed most preferred is 30% with an average assessment score highest at 3.8 (like). The most preferred organoleptic value from seaweed cake is brownish yellow, fragrant, soft texture and sweet taste.