CD Skripsi

Pengaruh Fortifikasi Tepung Rumput Laut Cokelat (Sargassum Sp.) Terhadap Karakteristik Mutu Mie Basah

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Abstract
Brown seaweed can be a functional food, the addition of brown seaweed flour to wet noodles is expected to add nutrition to these wet noodles. The aim of the research was to study the effect of fortification of brown seaweed flour on the quality characteristics of wet noodles, to determine the best concentration of brown seaweed flour on the quality characteristics of wet noodles, to determine the chemical content of brown seaweed flour. Benefits to provide information to writers and readers. The method used was an experimental method, with a non-factorial completely randomized design (CRD) with concentrations of M0 (0%), M1 (5%), M2 (10%), M3 (15%). Then the treatment was repeated 3 times. Organoleptic test parameters (taste, texture, aroma, color). Proximate analysis is the content of water, ash, protein, crude fiber and water absorption. The results showed that the addition of brown seaweed to the quality of seaweed wet noodles had a significant effect on appearance value, aroma, taste, texture, moisture content, ash, crude fiber, elongation and had no effect on protein value and water absorption. The best treatment was handling M3 with a concentration of 15% (37.5 g) brown grass seaweed meal, organoleptic value of 7.99 (whole, attractive, rather dark brown) aroma 8.04 (very specific smell of seaweed), taste 7.69 (very tasty, tasty, specific taste of wet noodles), texture 8.09 (quite chewy, less elastic), with a moisture content value of 68.32% ash 0.69% protein 14.83%, and crude fiber 3 .57%, 87.17% water absorption and 15.56 cm elongation of wet noodles. The content of brown seaweed flour is 12.42% moisture, 28.78% ash and 4.85% crude fiber.
Keywords: Wet Noodles, Organoleptic, Fortification.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804110512

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

1804110512

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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