CD Skripsi

Pengaruh Fortifikasi Tepung Chlorella Sp Pada Pembuatan Selai Rumput Laut (Eucheuma Cottonii ) Terhadap Penerimaan Konsumen

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This study aims to determine the effect of fortification Chlorella sp flour on the manufacture of seaweed jam. The experimental method was conducted by experimental method by making seaweed jam with fortified Chlorella sp flour ie without addition of Chlorella sp flour, addition of 1 gr of Chlorella flour, addition of 2 gr of Chlorella flour, addition of 3 gr of Chlorella flour. The results showed that fortification of Chlorella sp flour in the best seaweed jam was the addition of Chlorella sp 1gr flour with the value of rupa as much as 78 panelists (97,50%), with the criteria of young green appearance. The scent of 78 panelists (97.50%) with the criteria of the smell of Chlorella began to smell. Tektur as much as 79 panelists (98.75%) with thick texture criteria. The taste of 77 panelists (96.25%) with Chlorella taste criteria slightly felt. With moisture content 33.38, reducing sugar content 57.02 and protein content 6.07.
Keywords: seaweed, Chlorella sp flour
1)Student at Faculty of Fisheries and Marine,Universitas Riau
2)Lecturerat Faculty of Fisheries and Marine,Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0027)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelutan - Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

iv, 78 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0027)

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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