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

eaweed 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.