Kurniawati, E. C. and Husamah, H. and Latifa, R. and Zaenab, S. and Permana, Tutut Indria and Fauzi, Ahmad (2019) Making Eucheuma cottonii Doty Jam with Various Palm Sugar Concentrations. In: IOP Conference Series: Earth and Environmental Science. IOP Publishing, pp. 1-10.
Kurniawati Husamah Latifa Zaenab Permana Fauzi - Eucheuma cottonii Doty jam quality palm sugar.pdf
Download (776kB) | Preview
Similiarity - Kurniawati Husamah Latifa Zaenab Permana Fauzi - Eucheuma cottonii Doty jam quality palm sugar.pdf
Download (2MB) | Preview
Cover Preface.pdf
Download (567kB) | Preview
Kata Pengantar.pdf
Download (461kB) | Preview
Abstract
Seaweed is a biological resource abundantly available in Indonesia, yet it has been hardly used or consumed. This study aimed to analyze the influence of palm sugar [Arenga pinnata (Wumb) Merr.] concentration on the quality of Eucheuma cottonii Doty seaweed jam using true experimental research design. The concentrations of palm sugar were 0%, 30%, 40%, 50%, 60%, and 70%. The results showed that there was an effect of palm sugar concentration on the quality of Eucheuma cottonii Doty seaweed jam. The best treatment in this study was palm sugar concentration of 70%. In this treatment, water content, total sugar, and total soluble solids of seaweed jam were 33.60%, 64.89%, and 54.15%, respectively. In
general, the addition of palm sugar improves seaweed jam quality
| Item Type: | Book Section / Proceedings |
|---|---|
| Keywords: | Eucheuma cottonii Doty, jam quality, palm sugar |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Faculty of Teacher Training and Education > Department of Biology Education (84205) |
| Depositing User: | usya_bio Husamah, S.Pd |
| Date Deposited: | 23 Jan 2024 01:17 |
| Last Modified: | 23 Jan 2024 01:17 |
| URI: | https://eprints.umm.ac.id/id/eprint/2849 |
Actions (login required)
- View Item