CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottoni) Pada Cookies Sagon Terhadap Penerimaan Konsumen

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ABSTRACT
Cookies are one type of crispy pastries are also practical and can be eaten anytime and healthy. Type of cookies are tasty and healthy cookies sagon with the addition of seaweed flour. This study aims to determine the effect of the addition of seaweed flour as an additional ingredient in the manufacture of cookies sagon seaweed (Eucheuma cottoni), and a good concentration with the addition of seaweed flour on cookies sagon on consumer acceptance. The research method used is a complete randomized design (RAL) non-factorial with four levels of treatment, namely, P0 (control), P1 (45 g seaweed flour), P2 (75 g seaweed flour) and P3 (105 g seaweed flour). The parameters used in this study are organoleptic assessment. The results showed that in the treatment of P1 really like 28.75% (23 people), like 48.75% (41 people) and rather like 22.50% (18 people) with characteristic brownish white, typical sagon, tasty and crispy solid.
Keywords: cookies, sagon, seaweed flour
1) Student at Faculty of Fisheries and Marine, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111426

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804111426

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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