CD Skripsi

Studi Penerimaan Konsumen Pada Lava Cake Dengan Substitusi Tepung Rumput Laut (Eucheuma Cottonii)

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This study aims to determine consumer acceptance of lava cake with seaweed flour
substitution (Eucheuma Cottonii), and can increase the nutritional value of lava cake
products. The research method was experimental, namely processing the lava cake with
direct substitution of seaweed flour. The design used in this study was a Completely
Randomized Design (CRD) non factorial, consists of 5 levels of treatment, there are L0
(100% wheat flour), L1 (70% wheat flour : 30% seaweed flour), L2 (50% wheat flour : 50%
seaweed flour), L3 (30% wheat flour : 70% seaweed flour)), L4 (100% seaweed flour).
Analysis parameters of organoleptic, moisture content, ash, fat, protein, carbohydrates and
crude fiber. The results showed that the substitution of seaweed flour had a significant effect
on the 95% confidence level. Treatment on L2 (50% wheat flour : 50% seaweed flour) is the
best treatment with dark brown color, product specific chocolate aroma, soft and firm
texture, has a chocolate flavor. Lava cake substitution of seaweed flour has a moisture
content of 35.41%, an ash content of 1,58%, a protein content of 8,16%, a fat content of
2,68%, and a fiber content of 13,22%.
Keywords: eucheuma cottonii, lava cake, seaweed flour
1 Student of the Faculty of Fisheries and Marine, Universitas Riau
2 Lecturer of the Faculty of Fisheries and Marine, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 120 (0047)

Penerbit

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

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 120 (0047)

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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