CD Skripsi

Karakteristik Mutu Dodol Kentang Dengan Penambahan Rumput Laut (Eucheuma Spinosum)

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Abstract
This study aimed to determine the quality characteristics of potato dodol
quality with the added seaweed (Eucheuma spinosum). The research method used
was a non-factorial completely randomized design (CRD) with 4 levels of
treatment, namely D0 (0% Eucheuma spinosum), D1 (5% Eucheuma spinosum),
D2 (10% Eucheuma spinosum), D3 (15% Eucheuma spinosum). The test
parameters carried out were organoleptic quality analysis of appearance, aroma,
taste, and texture. The results showed potato dodol quality with the added
seaweed (Eucheuma spinosum) had a significant effect on organoleptic quality
characteristics at the 95% confidence level. The value of organoleptic quality of
appearance, aroma, taste and texture of the best treatment was D3 (15%
Eucheuma spinoum) with organoleptic value of appearance 4.32, aroma 4.16, taste
3.21, and texture value 4.24. The characteristic appearance of the potato dodol
being slightly dark brown; specific aroma typical of seaweed; dodol flavor,
slightly sweet; and the texture of the dodol chewy.
Keywords: Characteristics, Dodol, Eucheuma spinosum, Potato.
1) Student of the Fisheries and Marine Science Faculty, Universitas Riau
2) Lecturer of Fisheries and Marine Science Faculty, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804113338

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

1804113338

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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