Image of Pengaruh Fortifikasi Bubuk Chlorella Sp Pada Es Krim Rumput Laut (Eucheuma Cottoni) Terhadap Penerimaan Konsumen
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Pengaruh Fortifikasi Bubuk Chlorella Sp Pada Es Krim Rumput Laut (Eucheuma Cottoni) Terhadap Penerimaan Konsumen

Abstract
Ice cream is a food that is soft and frozen, made from milk. Currently there are many types of ice cream, one of which is seaweed ice cream, but has a look that is less liked by consumers. So with that it is necessary to fortify with natural ingredients that contain high nutritional value and are good for health, namely Chlorella sp. The purpose of this study is to determine the different concentration of the Chlorella sp powder on organoleptic and proximate analysis in the manufacturing of ice cream towards consumer acceptance. This study used an experimental method with a completely randomized design (CRD) and carried out 2 stages namely; 1. manufacturing of seaweed flour; 2. Making ice cream with different concentration of Chlorella sp powder. The treatments were 0% (0 grams), 0.1% (1 gram), 0.2% (2 grams), and 0.3% (3 grams). Result of fortification of Chlorella sp powder with different concentrations had a significant effect on organoleptic (appearance, texture, aroma, taste) and proximate values (moisture content, ash, protein, fat, fiber), melting time. Then treatment with oil of Chlorella sp powder was the bes treatment with value of appearance 7.20, texture 6.66, flavor 7.45 and taste 7.31. Meanwhile the proximate value of ice cream with 0.1% of Chlorella sp powder moisture content 79.38%, ash 0.33%, protein 0.98%, fat 1.79%, fiber 1.30%, and melting time 10.58 minutes.
Keywords: Chlorella sp, Ice Cream, Seaweed
1) Student of the Fisheries and Marine Science Faculty, University of Riau
2) Lecturer of the Fisheries and Marine Science Faculty, University of Riau

Ketersediaan
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Perpustakaan Universitas Riau 1804125145
1804125145
Tersedia
Informasi Detail
Judul Seri
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No. Panggil
1804125145
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
1804125145
Tipe Isi
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Tipe Media
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Tipe Pembawa
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Edisi
-
Subjek
TEKNOLOGI HASIL PERIKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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