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Indah Puji Rahmani
Poltekkes Kemenkes Mataram
Public Health

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Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas Indah Puji Rahmani; Igde Narda Widiada; Made Darawati; Iketut Swirya Jaya
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.436 KB) | DOI: 10.32807/jgp.v4i1.127

Abstract

The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.
Co-Authors Igde Narda Widiada IKetut Swirya Jaya Made Darawati