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Studi Penerimaan Konsumen Terhadap Nata De Seaweed (Eucheuma Cotonii) Dengan Penambahan Ekstrak Umbi Bit (Beta Vulgaris L.)

Abstract
The study aims to determine the effect of beetroot extract (Beta vulgaris L) to nata de seaweed (eucheuma cotonii) on consumer acceptance. The research method used was a Completely Randomized Design (CRD) non factorial consisting of 4 treatment levels namely NR0 (added 200 g sugar), NR1 (added 200 g beetroot) NR2 (the additional of 40 g beetroot and 160 sugar) NR3 (the additional of 50 g beetroot and 150 sugar). Parameters used were organoleptic (appearance, taste, texture and aroma), physical properties (thickness and elasticity), proximate analysis (moisture, fiber, and sugar). The results showed that the addition of beetroot extract to the acceptance of nata de seaweed was significantly different among treatments at the 95% confidence level. The best treatment was NR2 (the additional of 40 g beetroot and 160 g sugar) is nata de seaweed with the characteristics appearance was very bright white, slightly smelling of beets and sweet sugar, slightly tasting beets and sweet, having a chewy texture. The physical properties of NR2 treatment was 1,22 cm thick and the toughness is 804,27 gf. Meanwhile, for proximate content of NR1 water is 62,90%, the NR2 fiber is 5,66%, and the sugar is 21,41%.
Keyword : Beetroot, sugar, seaweed, nata, consumer acceptance.
1) Student at Faculty of Fisheries and Marine Science, University of Riau
2) Lecturer at Faculty of Fisheries and Marine Science, University of Riau

Ketersediaan
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Perpustakaan Universitas Riau 1804111347
1804111347
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Informasi Detail
Judul Seri
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No. Panggil
1804111347
Penerbit
Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
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Klasifikasi
1804111347
Tipe Isi
-
Tipe Media
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Tipe Pembawa
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Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
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Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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