KAJIAN PEMBUATAN NORI BAR DARI BERBAGAI JENIS RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN IKAN TERI NASI (Stolephorus sp.)
| Main Author: | KRISTANTI, NOVIA DWI |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/54749/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/54749/2/BAB%20I.pdf http://eprints.umm.ac.id/54749/35/BAB%20II.pdf http://eprints.umm.ac.id/54749/36/BAB%20III.pdf http://eprints.umm.ac.id/54749/37/BAB%20IV.pdf http://eprints.umm.ac.id/54749/6/BAB%20V.pdf http://eprints.umm.ac.id/54749/7/LAMPIRAN.pdf http://eprints.umm.ac.id/54749/ |
Daftar Isi:
- Nori bar is food derived from seaweed which is mashed and then formed sheets and dried or roasted. The raw material for making is red seaweed, Porphyra sp. but this seaweed is rarely cultivated in Indonesia. Some types of seaweed that is used as a raw material for making nori is Eucheuma cottonii. Eucheuma cottonii protein content is low, it is necessary to add a source of protein from other foods such as anchovies.. The purpose of this study is to determine the effect and interaction of seaweed varieties (Eucheuma cottonii) and the addition of anchovy to the physicochemical characteristics of nori bar and to determine the best treatment. This study used a nested randomized design (nested) consisting of two factors. The main factor (main plot factor) is the types of seaweed namely seaweed (Euchema cottonii) red algae, seaweed (Euchema cottonii) green algae and seaweed (Euchema cottonii) blue algae and nested factor (soup plot factor) is the concentration of anchovy rice consists of 4 levels ( 0%, 1%, 2%, 3%.) w/v The parameters observed activity moisture content, ash content, protein content, fat content, fiber content, broken power, yield, color and organoleptic (taste, texture, aroma, and preferences). The results showed that the different types of seaweed (Euchema cottonii) very significant effect on the moisture content, ash content, protein content, fat content, fiber content, broken power, yield, color. The addition of anchovy has very significant effect on water content, ash, protein, fat, fiber, breaking strength, yield, brightness (L), greenness (a-), yellowish (b +), organoleptic taste, organoleptic texture, organoleptic aroma, organoleptic fondness. he best results obtained in the process of making nori bar are in the treatment of R3T3 namely seaweed (Euchema cottonii) blue algae with the addition of 3% anchovies with 15.53% moisture content, 22.20% ash content, 47.55 protein content %, 0.69% fat content, 30.39% fiber content, 3.49 N / mm breakability, 6.65% yield, color (L) 36.60, color (a) -0.13, color ( b) 5,13, organoleptic flavors, textures, aromas, and preferences, namely 1.37; 1.47; 1.60; 1.47.