KARAKTERISTIK OLAHAN KOPYOR RUMPUT LAUT Kappaphycus alvarezii DENGAN TEPUNG RUMPUT LAUT Gracilaria sp
Daftar Isi:
- Kopyor is a product of kopyor coconut. The size of the kopyor coconut is a determine factor in the price of fruit, fruit with a larger size has a higher selling price. It is necessary to innovate synthetic kopyor with seaweed flour substitution Gracilaria sp. become one way to be able to enjoy kopyor at an affordable price.The advantage of making synthetic kopyor is that the added value produced from seaweed raw materials is very high. Kopyor with seaweed flour as raw material Gracilaria sp. is expected to be one of the soft drinks with high nutritional value. This reasearch purpose to find the optimum formulation to make seaweed kopyor based on Gracilaria sp. and Kappaphycus alvarezii seaweed. The main research is the manufacture of processed kopyor with seaweed flour substitution Gracilaria sp. organoleptic tests include (color, scent, taste), chemical (moisture, ash, protein and fat content). Bacterial contamination was also tested in this study. The results of the best treatment were color 3.93 (slightly white), scent 4.5 (slightly fragrant kopyor) and taste 4.2 (slightly sweet). The water content is 82.75%, the ash content is 0.4%, the protein content is 2.22% and the fat content is 4.65%. The amount of microbiological contamination is 49 x 103 cfu/g. Based on the organoleptic, chemical and bacterial contamination of processed kopyor with grass flour substitution Gracilaria sp. the best treatment was seaweed flour as much as 7 grams.