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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal Akuatika Jurnal Perikanan Kelautan Jurnal AGROTEKNOLOGI Berkala Perikanan Terubuk Biota Jurnal Akuatika Indonesia JURNAL IPTEKS PEMANFAATAN SUMBERDAYA PERIKANAN Albacore : Jurnal Penelitian Perikanan Laut Techno-Fish Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Asian Journal of Aquatic Sciences ZIRAA'AH MAJALAH ILMIAH PERTANIAN Grouper: Jurnal Ilmiah Perikanan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Journal of Fish Health Farmers: Journal of Community Services Jurnal Perikanan Jurnal Natur Indonesia
Iis Rostini
Fakultas Perikanan Dan Ilmu Kelautan Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Social Sciences Veterinary Other

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Journal : Journal of Fish Health

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Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
Effect of Seaweed (Eucheuma cottonii) Flour Addition on the Level of Preference of Choux Pastry Fajrianto, Fiqri; Junianto; Maulina, Ine; Rostini, Iis
Journal of Fish Health Vol. 5 No. 3 (2025): Journal of Fish Health
Publisher : Aquaculture Department, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jfh.v5i3.6360

Abstract

Choux pastry is a baked product that generally has low fiber content due to its primary ingredient, wheat flour, which contains minimal dietary fiber. Incorporating alternative ingredients rich in fiber can enhance its nutritional value. One such ingredient is Eucheuma cottonii seaweed flour, which is high in dietary fiber and offers potential for innovation in the utilization of fishery-based products. Dietary fiber plays an important role in binding water, improving digestion, and reducing the risk of certain diseases such as cancer. This research aimed to determine the optimal level of Eucheuma cottonii seaweed flour addition to choux pastry based on consumer preference. The study was conducted in December 2024 at the Fishery Product Technology Laboratory, Faculty of Fisheries and Marine Sciences, and at the Chemistry Application Laboratory and PPBS Service Building, Faculty of Mathematics and Natural Sciences, Padjadjaran University. An experimental method was used with four treatments: 0% (control), 7.5%, 10%, and 12.5% seaweed flour. Organoleptic tests (appearance, aroma, taste, and texture) were performed by 25 semi-trained panelists, and proximate analysis was conducted. The results showed that the choux pastry with 10% seaweed flour was the most preferred, with organoleptic scores of 7.8 for appearance, 7.6 for aroma, 7.5 for texture, and 7.7 for taste. Proximate analysis indicated that the 10% seaweed flour choux pastry contained 0.3% crude fiber, 2.9% moisture, 2.28% ash, 27.43% fat, 11.27% protein, and 56.09% carbohydrates.
Co-Authors Achmad Rizal Affandy, Faried Alexander M. A. Khan Anggreini, Diyah Ayu Arief, R. Mochamad Candra Wirawan Asep Agus Handaka Atikah Nurhayati Aulia Andhikawati Ayi Yustiati Azka Iqbal Beni Guswanto Danella, Amanda Puspa Dede Supriatna Dhita Hapsari Anggraeni Dini Maliha Dwi Oktarahdiana Dwiky Prabowo Eddy Afrianto Eddy Afrianto Eddy Afrianto Emma Rochima Evi Liviawaty Fajrianto, Fiqri Febriana, Nisrina Filardi, Tara Firanida, Sinta Firdaus, Nur Aini Azhar Fitrianto, Nur Gabriela, Lisa Giwangkara, Muhammad Qobul Raja Dirgantara Hana Siti Maharani Handaka, Asep Agus Hanun, Inas Maya Tamimah Hasani, Fiza Jasmine Hasibuan, Linda Naomi Hendra Nopandi Herman - Hamdani Herman, Roffi Grandiosa Heti Herawati Ibnu Dwi Buwono Ickman Santi Kusumawardani Indah Nurwulan Ine Maulina Ine Maulina Intan Pratama IRPAN IRPAN, IRPAN Iskandar Iskandar Isni Nurruhwati Iwang Gumilar Izza Mahdiana Apriliani Junianto Junianto - Junianto Junianto Junianto Junianto JUNIANTO JUNIANTO Kiki Haetami Laily Hikmawati Lantun Paradhita Dewanti Lina Karlina M. Firhandy Dwipayana Meida Maulida Mochamad Untung Kurnia Agung Muhammad Yusuf Awaluddin Mutiara Insani Nasrunnisa, Ayuni Nia Kurniawati Nia Kurniawati Nia Kurniawati Nielam Vioni Nur Annisa Diva Rizki Utami Nur Latifah, Atik Oktarahdiana, Dwi Parliamentary, Fazira Pramesti, Adriana Putri Prasetya, Muhamad Diva Pratama , Rusky Intan Pratama, Rusky Pratiwy, Fittrie Meylianawaty Putri, Dinda Lestari Putri, Zaky Yoana Rahayu, Wanda Sri Rahmi Amanah Ratih Wulandari Reni Rahmi Afriani Rita Rostika Riyadi, Reihan Slamet Rohmah, Tuhpatur Rusky I. Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Intan Pratama Rusky Pratama Salsabila, Lulu Santi Amelia Saputra, Fachrul Sari, Elviana Dian Mustika Solihah, Rif'atus sunarto sunarto Syamsuddin, Mega Laksmini Syarifudin Sahlan Syauqibik, Achmad Tiaraningsih, Thania Vadhilah Savetri Wildah, Halyda Aulia Yeni Mulyani Yuli Andriani Yuli Andriani Yuniar Mulyani Zain, Balqis Aliya