CD Skripsi

Studi Penerimaan Konsumen Terhadap Permen Jelly Rumput Laut (Gracilaria Sp) Dengan Penambahan Ekstrak Buah Bit (Beta Vulgaris L.) Sebagai Bahan Pewarna Alami

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This study aimed to determine the consumer acceptance of seaweed jelly candy (Gracilaria sp) with the addition of beet extract as a natural dye, and to know the optimum concentration of the extract of the beet in the best jelly candy preferred by consumers. The research method used is experimental by using non factorial complete random design. The treatment conducted was the addition of beet extract at different concentrations (0, 20, 40, and 60 %) The results showed that the addition of beet extracts affected significantly on the organoleptic value of seaweed jelly candy. It was indicated that the addition of beet extract 40% is the best treatment in producing seaweed jelly candy. The characteristics of the best seaweed jelly candy were red colored, fine fibrous and chewy textured, had the beet and seaweed aroma, and the typical sweet taste of beets. This seaweed jelly candy added with beet extract 40% cantained 19.68% water, 3.30% protein, and 7.85% sugar reduction.
Keywords: Beta vulgaris L, Extract, Gracilaria sp, Jelly candy.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 118 (0009)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Kelautan – Teknologi Hasil Perikanan., 2018

Deskripsi Fisik

v, 72 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 118 (0009)

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

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