CD Skripsi

Fortifikasi Bubuk Chlorella Sp. Terhadap Karakteristik Mutu Waffle

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[email protected]
ABSTRACT
Waffles are a product of baking dough made from wheat flour in a
patterned iron mould. The purpose of this study was to determine the effect of
adding Chlorella sp. powder on waffle quality. The method used in this research
is the experimental method. The design used was a completely randomized design
with 4 treatment levels and 3 replications, namely the addition of Chlorella sp.
powder 0% (C0), 0.25% (C1), 0.5% (C2), 0.75% (C3). Parameters observed were
organoleptic, moisture content, ash, protein, fat, crude fiber, carbohydrates, and
TPC. Waffles with the addition of Chlorella sp. powder produced the best value
in the C3 treatment with an organoleptic value appearance 4.73, aroma 7.24, taste
7.53, texture 6.57 with bright green appearance characteristics, waffle
characteristic aroma, waffle sweet taste, slightly crunchy outside and soft inside.
Chemical values are 34.76% water content, 1.23% ash, 1.63% protein, 12.91%
fat, 2.73% crude fiber, 49.47% carbohydrates.
Keywords: Waffle; Chlorella sp., Organoleptic
1) Students of the Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer of the Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804111699

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

1804111699

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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