CD Skripsi

Karakteristik Mutu Kulit Dim Sum Hakau Yang Difortifikasi Dengan Tepung Rumput Laut (Eucheuma Cottnii)

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ABSTRACT
This study aimed to determine the texture characteristics of hakao dim sum wrappers fortified with seaweed flour (Eucheuma cottonii). The research method used was a non-factorial Completely Randomized Design (CRD) with 4 levels of treatment, namely K0 (0% seaweed flour), K1 (60% seaweed flour) K2 (70% seaweed flour) K3 (80% seaweed flour). The test parameters were organoleptic quality analysis of appearance, flavour, taste, and texture. The results showed that dim sum hakao wrappers fortified with 80% seaweed flour (Eucheuma cottonii) (K3) had a significant effect on organoleptic quality characteristics (appearance, flavor, and texture) at the 95% confidence level. The organoleptic quality value of the best treatment was K3 (80% seaweed flour), with organoleptic value of yellowish white appearance (8.15), slightly seaweed flavour (5.45), chewy and pliable texture (7.99), while the taste had sidnificant effect on K0 treatment, namely neutral taste, without seaweed flour (7.51). The water content value was 30.55%, ash content is 0.89%, crude fiber content is 1.93%; carbohydrate content was 39.97% and the folding test was 5.00.
Keywords: Characteristics, Eucheuma cottonii, hakao dim sum wrappers.
1) Student at Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine, Universitas

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111559

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111559

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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