KARAKTERISTIK FISIKO-KIMIA DAN SENSORIS AGAR STRIP (Gracilaria sp) DENGAN PRA-PERLAKUAN SARI BUAH PEDADA (Sonneratia caseolaris)
Daftar Isi:
- This study aims to determine the physico-chemical and sensory characteristics of (Gracilaria sp) jelly strip with mangrove (Sonneratia caseolaris) concentrate. This study used a randomized block design (RBD) with 1 treatment factor and was carried out with 3 replications. The pre-treatments used were the 4 concentrations of the (Sonneratia caseolaris) concentrate and 1 acetic acid as a control. The parameters of this study include chemical analysis (water content and ash content), physical analysis (yield, rehydration, gel strength, syneresis) and sensory analysis (appearance, smell (aroma), texture and mold). The results showed a significant effect on water content (15-17.9%), ash (1.24-1.55%), yield (12.11- 13.47%), rehydration (25.48-78%), gel strength (302-781%), syneresis (4-17.5%). Sensory analysis showed that the treatment had no significant effect on ability, aroma (odor), texture and mold. Keywords : agar strip, (Gracilaria sp), (Sonneratia caseolaris) concentrate