CD Skripsi

Pengaruh Substitusi Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Mutu Sensori Dan Mikrobiologi Brownies Kukus Selama Penyimpanan Suhu Ruang

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ABSTRACT
This research aimed to determine the effect of substitution of seaweed flour
(Eucheuma cottonii) on the sensory and microbial quality of steamed brownies
and to find out the best composition of seaweed flour substituted in steamed
brownies during room temperature storage. The treatments conducted were the
different composition of seaweed flour substituted to wheat flour in the dough (0,
25, 30, and 35%) to make the steamed brownies and then stored at room
temperature for 0, 2, 4, and 6 days. The parameters observed were the sensory
value and the number of total bacteria. The results showed that the optimum
composition of seaweed flour to substitute the wheat flour was 30%. The highest
quality of the steamed brownies produced was characterized with whole and
brilliant brown appearance, specific aroma of steamed brownies and a little smell
of seaweed, sweet tasted, and soft and dense texture. These steamed brownies
could be stored for 4 days at room temperature because the total number of
bacteria was 8.5 x 104 CFU/g which does not exceed the quality threshold as
specified in SNI.
Keywords: Eucheuma cottonii, steamed brownies, subtitution
1) Student of the Faculty of Fisheries and Marine Sciene, Universitas Riau.
2) Lecturer at the Faculty of Fisheries and Marine Sciene, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 121 (0059)

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 (0059)

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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