CD Skripsi

Pengaruh Substitusi Gula Sagu Terhadap Mutu Selai Rumput Laut (Eucheuma Cottonii)

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ABSTRACT
This study aimed to determine the effect of sago sugar substitution on the
organoleptic quality of seaweed (Eucheuma cottonii) jam. The research method
used was experimental with non-factorial completely randomized design (CRD)
using the addition of sago sugar with different amounts consisting of G0 (0 g), G1
(100 g), G2 (200 g), G3 (300 g). Parameter analysis was an organoleptic test
(taste, texture, color, aroma). The results of the organoleptic analysis showed that
the seaweed jam with the addition of 300 g sago sugar had the highest value
(taste, texture, color, and aroma) than the addition of 100 g sago sugar and 200 g
sago sugar. The addition of sago sugar affected the quality of seaweed jam.
Seaweed jam with the addition of 300 g sago sugar produced a jam with the
characteristics of a sweet taste, thick texture, clean and shiny color, and a specific
aroma of seaweed jam.
Keywords: characteristics, organoletics, sagu sugar, seaweed jam
1)Student of the Faculty of Fisheries and Marine Sciene, Universitas Riau
2)Lecturer at the Faculty of Fisheries and Marine Sciene, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 122 (0021)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2022

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 122 (0021)

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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