UMM Institutional Repository

Study of Proportions Seaweed Eucheuma cottonii L. and Cooking Time on Quality of Functional of Seaweed Dodol

Hermawan, David and Warkoyo, Warkoyo and Jasmine, Claudia and Pakpahan, Okta Pringga (2018) Study of Proportions Seaweed Eucheuma cottonii L. and Cooking Time on Quality of Functional of Seaweed Dodol. Omni-Akuatika, 14 (2). pp. 37-42. ISSN 2476-9347

[img]
Preview
Text (Peer Review Penulis Keempat)
Peer Review - Pakpahan - The proportion of seaweed cooking time dodol seaweed.pdf

Download (3MB) | Preview
[img]
Preview
Text
Similarity - Hermawan Warkoyo Jasmine Pakpahan - The proportion of seaweed cooking time dodol seaweed.pdf

Download (2MB) | Preview
[img]
Preview
Text
Hermawan Warkoyo Jasmine Pakpahan - The proportion of seaweed cooking time dodol seaweed.pdf

Download (235kB) | Preview

Abstract

Seaweed as a source of nutrition contains carbohydrates, protein, lipid and ash. Ones of ingredients that works for healthy were dietary fiber. Eucheuma cottonii seaweed contains carrageenan, which can act as a stabilizer, a material thickening, gelling agent, and emulsifiers. This research is aim to know the level of resilience Dodol with the proportion of seaweed and cooking time. The study was conducted using a randomized block design consisting of two factors. The first factor is proportions seaweed thickener composition, glutinous rice flour, rice flour (30:35:30, 40:25:20, 50:15:10), the second factor is cooking time (20, 30, 40 minutes) repeated three times. The observations parameter includes moisture content, ash content, protein, lipid, crude fiber, and texture.The research results showed that has interaction between the proportion of seaweed and cooking time. The proportion of seaweed and cooking time gives effect to the moisture content and the texture of dodol seaweed. The proportions give effect to the moisture content, ash, lipid, crude fibre, and texture while treatment cooking time gives effect to the moisture content, ash, protein, lipid, and texture of dodol seaweed. The best treatment is produced by treatment of 50 g of seaweed: 15 g of glutinous rice: 10 g of rice flour and 40 minutes cooking time with the result 62.10% moisture content, 3.32% ash content, 2.42% protein, 3.25% lipid, 5.20% crude fibre, 76.70 N texture.

Item Type: Article
Uncontrolled Keywords: The proportion of seaweed, cooking time, dodol seaweed
Subjects: A General Works > AC Collections. Series. Collected works
S Agriculture > SB Plant culture
S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Okta Pringga Pakpahan
Date Deposited: 09 Feb 2019 01:51
Last Modified: 09 Feb 2019 02:17
URI : http://eprints.umm.ac.id/id/eprint/44134

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo