PENGARUH KONSENTRASI EUCHEUMA COTTONI L.DAN RIMPANG TEMULAWAK (CURCUMA XANTHORIZA Roxb.) TERHADAP MUTU NORI SEBAGAI PANGAN FUNGSIONAL ( DIMANFAATKAN SEBAGAI SUMBER BELAJAR)
| Main Author: | Herlina, Osi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/38143/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/38143/2/BAB%20I.pdf http://eprints.umm.ac.id/38143/3/BAB%20II.pdf http://eprints.umm.ac.id/38143/4/BAB%20III.pdf http://eprints.umm.ac.id/38143/5/BAB%20IV.pdf http://eprints.umm.ac.id/38143/6/BAB%20V.pdf http://eprints.umm.ac.id/38143/7/LAMPIRAN.pdf http://eprints.umm.ac.id/38143/ |
Daftar Isi:
- Eucheuma cottoni L. is one of seaweed types that has high economic value. E.cottoni L. seaweed is a kind of seaweed produces carrageenan in the form of polysaccharide. This kind of seaweed is still not used maximumly, so an effort must be taken to make it becomes a product. One of ways to use E. cottoni L. is by processing it to become a product that is nori or slices of seaweed product. As much as 80% per year, Indonesian people consuming nori. The addition of Curcuma xanthoriza Roxb that contains curcumin used in making nori, is expected to become a functional food as a hepatoprotector and also as a food that has health benefits for the body also to increase the quality Indonesian nori. This research is aimed to analyze the effect of E.cottoni L. and rhizome curcuma (Curcuma xanthoriza Roxb.) towards the improvement of nori’s nutrition as the functional food. This research consists of two phases in which the first phase is preliminary research and phase two is main research.The type of this research uses 1 factor Post-test Only Control Group Design. The research design implemented is completely non-factorial randomized design (RAL). The comparison of concentrations (E.cottoni L. : Curcuma xanthoriza Roxb.) used in this research are (100% : 0%; 95% : 5% ; 90% : 20% ; 85% : 15% ; 80% : 20% ; 75% : 25%; 70%: 30%). The test parameters consist of proximate test parameter (water level, ash level, fiber level, protein level and carbohydrate level), curcumin contents and also organoleptictest (color, taste, flavor and texture). Data analysis techniques used is Friedman test, One Way Anovatest and Duncan’s New Multiple Range Test 5% test. The research finding showed that there was significant differences of the effect of E. cottoni L. and rhizome curcuma (Curcuma XanthorizaRoxb). The best treatment was on the concentration of 70% E. cottoni L. and 30% Curcuma xanthorizaRoxb, produced 4,63 average color value ; taste 4,54 ; texture 4,57 ; flavor 4,56; water level 2,52 ; ash level 3,12; protein level 67,69 ; carbohydrate level 4,45; fiber level 2,79 ; curcumin level 1,27.