CD Skripsi

Studi Penerimaan Konsumen Terhadap Cookies Dengan Fortifikasi Tepung Chlorella Sp.

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This study aimed to examine the effect of cookies fortified with Chlorella
sp. powder on consumer acceptability and determine concentration amount of
Chlorella sp. powder on cookies. This study used a Completely Randomized
Design (CRD) with four treatments and three replications. The treatments
performed were C0 (fortification of 0% Chlorella sp. powder/control); C1
(fortification of 1% Chlorella sp. powder); C2 (fortification of 2% Chlorella sp.
powder); C3 (fortification of 3% Chlorella sp. powder) with test parameters,
namely organoleptic and proximate. Data were statistically analyzed using
analysis of variance (ANOVA) and then continued with Honest Significantly
Difference (HSD) at 5% level. Results of the research showed that the fortification
of Chlorella sp. powder in cookies significantly affected appearance, texture,
odor, water, protein, ash, fat and carbohydrate content, but did not significantly
affect sensory test of cookies Chlorella sp. flavour. The best treatment was C2
(fortification of 2% Chlorella sp. powder) liked by 76 people (94,38%) which has
characteristics light green cookies, a slightly fragrance of cookies, crunchy texture
and sweet taste then water content of 3,13%, protein 9,78%, ash 1,56%, fat
25,27%, and carbohydrates 60,26%.
Keywords: Chlorella sp, cookies, consumer acceptability
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0058)

Penerbit

Pekanbaru : Universitas Riau –Fakultas Perikanan Dan Ilmu Kelautan -Teknologi Hasil Perikanan., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 121 (0058)

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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