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All Journal Jurnal Teknologi Perikanan dan Kelautan JURNAL ILMIAH PLATAX Jurnal Akuatika Jurnal Perikanan Kelautan Torani Journal of Fisheries and Marine Science Jurnal Akuatika Indonesia Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis JFMR (Journal of Fisheries and Marine Research) JURNAL GALUNG TROPIKA Jurnal Ilmiah Universitas Batanghari Jambi Acta Aquatica: Aquatic Sciences Journal Indonesian Fisheries Research Journal Jurnal Sosial Ekonomi Kelautan dan Perikanan Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Penyuluhan Perikanan dan Kelautan Al-Kharaj: Journal of Islamic Economic and Business ZIRAA'AH MAJALAH ILMIAH PERTANIAN PAPALELE : Jurnal Penelitian Sosial Ekonomi Perikanan dan Kelautan Juvenil: Jurnal Ilmiah Kelautan dan Perikanan International Journal of Research in Community Services Jurnal Penelitian Inovatif Barakuda 45 Journal of Fish Health Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Ruaya : Jurnal Penelitian dan Kajian Ilmu Perikanan dan Kelautan Jurnal Perikanan JARI : Jurnal Akuakultur Rawa Indonesia
Ine Maulina
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Public Health 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 Abun Abun Afriza, Azka Reyza Ahmad, Fadel Ogi Putra Aisyah Aisyah Alfina, Alfina Alim, Fauzan Syaiful Arief, Mochammad Candra Wirawan Asep Sahidin Atikah Nurhayati Aulia Andhikawati Aulia, Renita Binu, Marhadinda Auvira Chuzaimah, Syakirah Damayanti, Ami Danella, Amanda Puspa Danies Sadyarta Pratama Dewi Intan Permatasari Dewi, Annisa Permata Donny Juliandri Prihadi Emma Rochima Fadhlurrahman, Bintang Mahardika Fajar Ferdian Fajarwati, Mayapada Fajrianto, Fiqri Farhan, Andre Chandika Febriana, Nisrina Firmansyah, Maulana Dimas Fitriani, Devi Ghifari, Naufal Hasvi hadi, ihda abdul Hafel, Aulia Putri Kapsari Hakim, Amara Rohullah Balqish Hamdan, Muhamad Ari Handaka, Asep Agus Handaka, Asep Agus Hanuky, Galih Muhammad Hasna, Azalea Fathin Herman, Adam Herman, Roffi Grandiosa Hermansyah Hermansyah Hermawan, Astridya Syahada Putri Ibnu Dwi Buwono Iis Rostini Ira Septiara Irfy, Mochamad Zidane Fahrul Iskandar Iskandar Iwang Gumilar Izza Mahdiana Apriliani Juenti, Nelly Junianto Junianto - JUNIANTO JUNIANTO Junirahma, Nur Sakinah Kiki Haetami Kristiadhi, Fanny Lantun Paradhita Dewanti Laviona, Amah Millatina, Nabilah Sani Nababan, Leri Nasution, Anta Maulana Nurhayati , Atikah Nurhayati Nurhoirunisa, Kori Oktaviana, Lusi Pamungkas, Wahyuniar Permatasari, Dewi Intan Pratiwy, Fittrie M. Putri, Meli Mahfiroh Karisma Putri, Miftahul Agra Quran, Farhatunnida Hamalatul Rahidin, Umar Raja Dame, Rama Bergawa Rasyid, Raffael Muhammad Sabili Rasyiq, Arkan Naufal Raymond Marbun Lumban b Marbun Lumban Rita Rostika Rizal, Muhammad Rizal Alfiansyah Rizkia Aliyah Roffi Grandiosa Roffi Grandiosa Rosidah - Ruhaimah, Aliyah Zainur Rusky Intan Pratama Rusky Intan Pratama Ruzky Intan Pratama Sakira, Kekey Santi Rukminita Anggraeni, Santi Rukminita Saputra, Adjie Saputra, Muhammad Fajar Sari, Putri Dian Novita Shafa, Bellarisa Rahma Shafira Bilqis Annida Soraya Malika Putri Suryana, Asep A. H. Suryana, Asep Handaka Tarigan, Aginta Primana Titin Herawati Ujang Subhan Wildah, Halyda Aulia Yudi Nurul Ihsan Yuli Andriani Yuli Nisa Nuryanti Yuniar Mulyani Zahidah Zahidah, Zahidah Zidni, Irfan Zur'aida, Naurah Nazhifah Zuzy Anna