CD Skripsi

Pengaruh Penambahan Tepung Rumput Laut (Eucheuma Cottonii) Terhadap Karakteristik Mutu Pancake

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Pancakes are semi-wet foods that have a sweet and savory taste from batter baked in a frying pan and are round and flat. The purpose of this study was to determine the quality of seaweed flour addition to pancakes and determine the best amount of seaweed flour for addition to pancake formulations. This study used a non-factorial experimental method with a completely randomized design with 4 treatment levels, namely P0 (without the addition of seaweed flour), P1 (addition of 10% seaweed flour), P2 (addition of 20% seaweed flour), and P3 (addition of 30% seaweed flour), with testing parameters namely organoleptic and proximate tests. The results of this study show pancakes with the addition of seaweed flour significantly affect their appearance, aroma, taste, and texture. The best treatment is P3 with the addition of 30% seaweed flour on organoleptic values with a visual value of 5.77, an aroma value of 8.92, a taste value of 8.79, and a texture value of 8.44, with the characteristics of pancakes having a rather bright yellow-brown color, a very distinctive aroma of seaweed, a very distinctive savory taste of seaweed, and a solid, slightly soft texture. Proximate results on the values of water content 25.83%, ash content 2.94%, protein content 4.84%, fat content 6.95%, carbohydrate content 53.62%, and crude fiber content 6.04%
Key words: seaweed flour, pancakes, organoleptic.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1904113942

Penerbit

Pekanbaru : Universitas Riau - FAPERIKA – Teknologi Hasil Perikanan., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1904113942

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

Jaka

Versi lain/terkait

Lampiran Berkas

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