Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal FishtecH
Vhedila Carina Geraldine
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Karakteristik Kimia dan Organoleptik Rumput Laut (Eucheuma cottonii) Fermentasi dengan Perbedaan Lama Waktu Fermentasi dan Jenis Gula Vhedila Carina Geraldine; Herpandi Herpandi; Rodiana Nopianti
Jurnal FishtecH Vol 4, No 1 (2015)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v4i1.3502

Abstract

The purpose of this research was to determine the effect of different fermentation time and the type of sugar to the chemical, organoleptic characteristics of fermented seaweed and consumer acceptance level by looking at the level of preference for the product. The research method in this study used a factorial randomized block design (RAKF) with two treatments factor and repeated twice. The first factor was time ot the fermentation (W0 (zero hour), W1 (24 hours), W2 (48 hours) and W3 (72 hours)) and the second factor was the type sugar (G0 (without sugar), GP (sugar), GA (palm sugar) and GK (coconut sugar)). The parameters of observation were ash content, lactic acid, pH range, dietary fiber and organoleptic (appearance, color, odor, texture and taste). The results showed that the treatments difference of fermentation time dan sugar on the fermented seaweed product was significant for all the treatments. The best treatment based on chemical and sensory analysis were product with addition of sugar and 48 hours fermentation time.
Co-Authors Herpandi . Rodiana Nopianti