CD Skripsi

Pengaruh Substitusi Tepung Terigu Dengan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Kulit Pie Selama Penyimpanan Dingin (50c)

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ABSTRACT
This study aimed to determine the effect of substitution of wheat flour to seaweed
flour (Eucheuma cottonii) with various concentrations on the quality of pie cup
during cold storage. The research method used was a non factorial randomized block
design (RBD) with 6 levels, namely: seaweed flour F0 (0%), F20 (20%), F40 (40%),
F60 (60%), F80 (80%), and F100 (100%). Meanwhile, as a block was the storage
time, namely 0, 7, 14, and 21 days. The results showed that the substitution of
seaweed flour 20% (F20) gave the best results with the characteristics of intact
appearance, neat, bright brown color (8.0), specific aroma of pie cup (6.9), savory
taste (7.8), and crunchy texture (7.8) with a moisture content value of 1.84%, fiber
content 0.12%, and a total plate number of 2.95 x 103 cfu/g for 14 days of storage.
Keywords: Seaweed, Flour, Pie skin
1 Faculty of Fisheries and Marine Science, Riau University
2Lecturer of Fisheries and Marine Science, Riau University

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0061)

Penerbit

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

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0061)

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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