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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Desrizal
Universitas Nahdlatul Ulama Sumatera Barat, Padang, Sumatera Barat
Agriculture, Biological Sciences & Forestry

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Evaluasi mutu dodol dengan penambahan rumput laut cokelat (Sargassum sp.) sebagai makanan olahan sehat Indira Karina; Desrizal

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2465

Abstract

Dodol is an ingredient of traditional food which is already known by the Indonesian people, because it is tasty and the high nutritional content. One of a combination of refined products healthy with dodol in supporting the fulfillment of food and nutrition is seaweed, therefore the processing dodol with the addition of seaweed can be categorized as a product of processed food which is healthy and safe to be consumed by the consumer. The purpose of this research was to know the quality of dodol with the addition of brown seaweed through organoleptic/ teshedonic test (taste, color, and aroma) and proximate test (water content and ash content). The method used in this research was experimental method that was doing the experiment of making dodol by adding seaweed. Furthermore, the organoleptic test and proximate test are done. The research design used in this study was Completely Randomized Design (RAL) with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test and Duncan's New Multiple Range Test (DNMRT) advanced test at 5% real level. The results showed the lowest water content found in treatment E (addition of 50% brown seaweed). The results of organoleptic assessment, dodol with the addition of brown seaweed most favored by panelists in terms of taste, color, and aroma is the C treatment (addition of 30% brown seaweed). The quality of Dodol rumput laut coklat most liked is with the addition of brown seaweed by 30%. The addition of brown seaweed can be a solution in improving the nutritional value and quality on the food like on the dodol also can reduce the water content in the dodol.
Pengaruh perbandingan penggunaan karagenan dan kitosan terhadap analisis proksimat dodol rumput laut cokelat (Sargassum sp) Desrizal; Indira Karina; Indri Noviani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2737

Abstract

Dodol is one of a traditional food in Indonesia, One of the combinations of healthy products with dodol in supporting for nutritous food ingredients with addtitions of seaweed, can be categorized as a healthy and safe food product for consumpsion by consumers. Chocolate seaweed Dodol is processed using basic ingredients such as Sargassum sp seaweed and additives such as sugar, flour, coconut milk, salt, and other additives as well. This study was aimed to study the effect of different ratios of carrageenan to citosan for edible coating on proximate analysis of chocolate seaweed Dodol. The method used in this research is to use a simple complete random design with 5 level treatment of different ratio of carrageenan to chitosan, that; A (100%:0%), B (75%:25), C (50%:50%), D (25%:75%) dan E (0%:100%). The proximate analysis showed that no significant difference for moisture content. The moisture content ranges 17.62 - 18.67%, protein content 4.68 - 12.35%, fat content 0.41 - 0.53%, ash content 1.13 - 1.41% and carbohydrate composition ranges 68.41-74.94%.
Co-Authors Indira Karina Indri Noviani