Jurnal Sains dan Teknologi Pangan
Vol 3, No 5 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN

SUBTITUSI TEPUNG RUMPUT LAUT (Eucheuma Cottonii) PADA PEMBUATAN COOKIES

Salman, Slamet Aprianto (Unknown)
hermanto, hermanto (Unknown)
Isamu, kobajashi Togo (Unknown)



Article Info

Publish Date
23 Dec 2018

Abstract

ABSTRACT The purpose of this study was to investigate the effect of addition of seaweed flour (Euchema cottonnii) to different concentrations of organoleptic assessment (color, aroma, taste, and texture) and physico-chemical properties of cookies. This study used a completely randomized design (CRD) with a non factorial pattern. The treatment consisted of five treatments with variations in the addition of seaweed namely 0% (RL0), 5% (RL1), 10% (RL2), 15% (RL3) and 20% (RL4). The results showed that the addition of different E. cottonnii seaweed flour in making of cookies had a very significant effect on organoleptic taste, texture, moisture, ash and crude fiber contents. Overall treatment of RL3 had the most preferred level of acceptance by panelists with an assessment of color, aroma, texture and taste ie. 3.85 (not brown), 4.33 (slightly scent of seaweed), 3.49 (slightly crispy) and 3.51 (like). Moisture, ash and crude fiber contents of selected sample were 4.81%, 3.30% and 1.39%, respectively. Based on organoleptic assessment, RL3 treatment can be accepted (preferred) by panelists. Keywords: Cookies, seaweed flour, organoleptic, nutritional value. ABSTRAK Tujuan penelitian ini untuk mempelajari pengaruh penambahan tepung rumput laut (Euchema cottonnii) terhadap penilaian organoleptik (warna, aroma, rasa, dan tekstur) dan sifat fisiko-kimia cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola non faktorial. Perlakuan terdiri dari lima perlakuan dengan variasi penambahan rumput laut , yaitu 0% (RL0), 5% (RL1), 10% (RL2), 15% (RL3) dan 20% (RL4). Hasil penelitian menunjukan bahwa perlakuan penambahan tepung rumput laut E. cottonnii yang berbeda pada pembuatan cookies berpengaruh sangat nyata pada organoleptik rasa, tekstur, nilai kadar air, kadar abu, dan kadar serat. Secara keseluruhan perlakuan RL3 memiliki tingkat penerimaan yg paling disukai oleh panelis dengan penilaian warna, aroma, tekstur dan rasa berturut-turut sebesar 3,85 (tidak coklat), 4,33 (agak sedikit aroma rumput laut), 3,49 (agak renyah) dan 3,51 (suka). Sampel terpilih mengandung kadar air, kadar abu kadar serat kasar berturutturut sebesar 4,81%, 3,30% dan 1,39%. Berdasarkan penilaian organoleptik, perlakuan RL3 dapat diterima (disukai) oleh panelis. Kata kunci: Cookies, tepung rumput laut, organoleptik, nilai gizi

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Journal Info

Abbrev

jstp

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

JURNAL SAINS DAN TEKNOLOGI PANGAN (JSTP) (e-ISSN: 2527-6271) merupakan "Open Acess Publications" yang diterbitkan oleh Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian Universitas Halu Oleo, dengan fokus dan ruang lingkup berupa: Teknologi Pengolahan pangan, bioteknologi pangan, keamanan ...