CD Skripsi

Pemanfaatan Tepung Rumput Laut (Eucheuma Cottonii) Pada Pembuatan Donat Terhadap Penerimaan Konsumen

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This study was aimed to determine the composition of wheat flour and seaweed which will be processed into high-fiber donuts. The method of this research is an experiment to make donuts with the addition of seaweed flour using a non-factorial Completely Randomized Design (RAL) with the addition of seaweed flour namely D1 (8%), D2 (12%) and D3 (16%)). The analysis parameters consisted of organoleptic test, water content, protein, carbohydrate, crude fiber, and swollen volume. The results showed that donuts with the addition of 8% seaweed were highly favored by the panelists for taste, appearance, texture, and aroma respectively 93.75, 96.25, 96.25 and 90%. Proximate analysis of donuts, water, protein, carbohydrates, crude fiber and swell volume are 23.129, 4.22, 41.310, 1.971% and 130 cm3, respectively.

Keyword : donuts, Eucheuma cottonii, seaweed flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0029)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

vi, 71 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0029)

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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