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KAJIAN PEMBUATAN NORI BAR DARI BERBAGAI VARIETAS RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN BAYAM (Amaranthus hybridus L)

Main Author: Fauzan, Mohammad Afif
Format: Thesis NonPeerReviewed Book
Bahasa: eng
Terbitan: , 2018
Subjects:
S Agriculture (General)
Online Access: http://eprints.umm.ac.id/42865/1/PENDAHULUAN.pdf
http://eprints.umm.ac.id/42865/2/BAB%20I.pdf
http://eprints.umm.ac.id/42865/3/BAB%20II.pdf
http://eprints.umm.ac.id/42865/4/BAB%20III.pdf
http://eprints.umm.ac.id/42865/5/BAB%20IV.pdf
http://eprints.umm.ac.id/42865/6/BAB%20V.pdf
http://eprints.umm.ac.id/42865/7/LAMPIRAN.pdf
http://eprints.umm.ac.id/42865/
ctrlnum 42865
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://eprints.umm.ac.id/42865/</relation><title>KAJIAN PEMBUATAN NORI BAR DARI BERBAGAI VARIETAS RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN&#xD; BAYAM (Amaranthus hybridus L)</title><creator>Fauzan, Mohammad Afif</creator><subject>S Agriculture (General)</subject><description>Eucheuma cottoni is one type of seaweed that has diverse nutrients, such as fiber, calcium and iron. The production of Eucheuma cottoni seaweed which always increase but cannot be processed properly, thus it need to be explored as familiar products namely Nori bar. The requirement for making nori is high fiber material, so Eucheuma cottonii is proper to produced as Nori bar. Addition of spinach as minerals source, iron and calcium making Nori has an advantage beside fiber. The aim of the study was to determine the type of Eucheuma cottoni as a material of Nori bar production and to determine the effect of spinach mash formulation on the physiochemical properties of Nori bar and to determine the best formulations, which has highest value of Calcium (Ca) and iron (Fe). &#xD; This study used a nested randomized design consisting of two factors. The main factor was the type of seaweed, red algae seaweed, green algae and blue algae and the nested factor was the concentration of spinach consisting of 3 levels, 10%, 15% and 20%. The parameters observed included the water content, ash, crude fiber, yield, broken power, color and organoleptic (taste, aroma, crispness, preference). &#xD; The result showed that type of seaweed had a significant effect on the ash and organoleptic levels of nori the bar. The treatment of addition of spinach porridge had an effect on water content, ash, crude fiber, yield, color, and organoleptic of Nori bar. The best treatment was found in R3B3 (Blue Alga Seaweed with addition of 20% of spinach) with 6.36% of water, 29.52% of ash, 5.52% of fiber, 6.67gr of yield, 6.44 N/mm of broken power, 39.77 of brightness level, -0.70 of greenness level, 4.10 of yellowish level, and 2.80 of taste, 2.73 of aroma, 2.10 of crispness, and 2.57 of preference. Minerals obtained from R3B3 (Blue Alga Seaweed with the addition of 20% spinach) amount to Calcium (Ca) 20mg and iron (Fe) 14.7mg.</description><date>2018-11</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/1/PENDAHULUAN.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/2/BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/3/BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/4/BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/5/BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/6/BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://eprints.umm.ac.id/42865/7/LAMPIRAN.pdf</identifier><identifier> Fauzan, Mohammad Afif (2018) KAJIAN PEMBUATAN NORI BAR DARI BERBAGAI VARIETAS RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN BAYAM (Amaranthus hybridus L). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang. </identifier><recordID>42865</recordID></dc>
language eng
format Thesis:Thesis
Thesis
PeerReview:NonPeerReviewed
PeerReview
Book:Book
Book
author Fauzan, Mohammad Afif
title KAJIAN PEMBUATAN NORI BAR DARI BERBAGAI VARIETAS RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN BAYAM (Amaranthus hybridus L)
publishDate 2018
topic S Agriculture (General)
url http://eprints.umm.ac.id/42865/1/PENDAHULUAN.pdf
http://eprints.umm.ac.id/42865/2/BAB%20I.pdf
http://eprints.umm.ac.id/42865/3/BAB%20II.pdf
http://eprints.umm.ac.id/42865/4/BAB%20III.pdf
http://eprints.umm.ac.id/42865/5/BAB%20IV.pdf
http://eprints.umm.ac.id/42865/6/BAB%20V.pdf
http://eprints.umm.ac.id/42865/7/LAMPIRAN.pdf
http://eprints.umm.ac.id/42865/
contents Eucheuma cottoni is one type of seaweed that has diverse nutrients, such as fiber, calcium and iron. The production of Eucheuma cottoni seaweed which always increase but cannot be processed properly, thus it need to be explored as familiar products namely Nori bar. The requirement for making nori is high fiber material, so Eucheuma cottonii is proper to produced as Nori bar. Addition of spinach as minerals source, iron and calcium making Nori has an advantage beside fiber. The aim of the study was to determine the type of Eucheuma cottoni as a material of Nori bar production and to determine the effect of spinach mash formulation on the physiochemical properties of Nori bar and to determine the best formulations, which has highest value of Calcium (Ca) and iron (Fe). This study used a nested randomized design consisting of two factors. The main factor was the type of seaweed, red algae seaweed, green algae and blue algae and the nested factor was the concentration of spinach consisting of 3 levels, 10%, 15% and 20%. The parameters observed included the water content, ash, crude fiber, yield, broken power, color and organoleptic (taste, aroma, crispness, preference). The result showed that type of seaweed had a significant effect on the ash and organoleptic levels of nori the bar. The treatment of addition of spinach porridge had an effect on water content, ash, crude fiber, yield, color, and organoleptic of Nori bar. The best treatment was found in R3B3 (Blue Alga Seaweed with addition of 20% of spinach) with 6.36% of water, 29.52% of ash, 5.52% of fiber, 6.67gr of yield, 6.44 N/mm of broken power, 39.77 of brightness level, -0.70 of greenness level, 4.10 of yellowish level, and 2.80 of taste, 2.73 of aroma, 2.10 of crispness, and 2.57 of preference. Minerals obtained from R3B3 (Blue Alga Seaweed with the addition of 20% spinach) amount to Calcium (Ca) 20mg and iron (Fe) 14.7mg.
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first_indexed 2019-05-07T01:47:00Z
last_indexed 2019-05-07T01:47:00Z
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