CD Skripsi

Studi Penerimaan Konsumen Terhadap Cup Cake Rumput Laut (Eucheuma Cottonii)

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ABSTRACT
This study aims to determine the study of consumer acceptance of seaweed cup cake.
Eucheuma cottonii seaweed is obtained from the Kodim market, Pekanbaru. This research was
conducted using a one-factor completely randomized design (CRD) method with 4 treatment levels of
0%, 10%, 20% and 30%. The results of the study had a very significant effect on the organoleptic
values including appearance, taste, aroma, while the texture was not significantly different and the
chemical values included ash content, protein content and crude fiber content, while moisture content
and fat content were not significantly different. Based on the test parameters of the best cupcake
treatment with the addition of 20% seaweed flour with a form of 6.72 brownish green color, a slightly
sweet taste of 6.69, an aroma of 7.00, the aroma of seaweed flour, a texture of 6.73 dense a little soft
and 18 moisture content, 13%, protein content 14.88%, fat content 0.26%, ash content 1.00%, crude
fiber 4.49%.
Keywords: Cupcake, consumer acceptance, Seaweed (Eucheuma cottonii).

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0055)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan - Teknologi Hasil Perikanan., 2020

Deskripsi Fisik

xii, 29 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0055)

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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