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Iwan Y. B. Lelana
Jurusan Perikanan, Fakultas Pertanian Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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PENGKAYAAN β-KAROTEN PADA COKELAT BATANG DENGAN PENAMBAHAN Spirulina platensis Himawasesa P. Negara; Iwan Y. B. Lelana; Nurfitri Ekantari
Jurnal Perikanan Universitas Gadjah Mada Vol 16, No 1 (2014)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.9134

Abstract

The aim of this research was to determined the level of acceptance of the panelists as well as β-carotene content of the chocolate bars which is enriched with Spirulina platensis. This research used Completely Randomized Design. Spirulina platensis was added at various concentrations  0, 5, 10, 15% (w/w). Each treatment was repeated 3 times. The results showed that chocolate bar was added 5% S. platensis is the most preferred treatment by panelists, with characteristics as follows: no fishy odor, no bitter taste and its texture when in the mouth like slightly sandy. The chemical content of this product were 1,63% moisture, 3,83% ash , 9,22% protein, 56,24% fat, and 29,08% carbohydrate. Besides that, its had 70,33 μg /g of β-carotene which is equivalent to 11,72 RE /g. Consuming 30 g chocolate bar enriched S.platensis 5 % ( w/w ) per day could provide for 60-70 % of the vitamin A, served an energy of 197,81 kcal intake and 351,6 RE provitamin A or supplied 9,65% of the energy needs and fulfi ll 50% -70% of vitamin A base on recommended daily intake.
Co-Authors Himawasesa P. Negara Nurfitri Ekantari