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Maulani, Aghitia
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Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Formulasi Kue Pukis Berbahan Baku Tepung Gracilaria sp. Dengan Penambahan Tepung Rumput Laut Eucheuma cottonii Maulani, Aghitia; Handoko, Yudi Prasetyo; Lisnayanti, Dwi Astrik
Jambura Fish Processing Journal Vol 8, No 1 (2026): VOLUME 8 NOMOR 1, JANUARY 2026
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v8i1.35926

Abstract

Pukis cake is one of the moist cakes that is favored by the community. The utilization of seaweed as a functional food ingredient continues to grow in line with increasing public awareness of the importance of dietary fiber intake. This study aimed to analyze the effect of adding E. cottoniii flour on the quality of pukis cake that has been modified with Gracilaria. sp flour, as well as to determine the best formulation based on chemical, physical, microbiological, and hedonic test parameters. The research employed a Completely Randomized Design (CRD) with four treatments (F0, F1, F2, F3), involving the substitution of wheat flour with E. cottoniii flour at levels of 0%, 4%, 5%, and 6%, while the concentration of Gracilaria sp. flour was maintained at 3%. Parameters observed included proximate analysis, crude fiber, dietary fiber, viscosity, physical analysis (texture), microbiological testing (Total Plate Count), and hedonic testing by 30 panelists. The results showed that the best formulation was F2 (3% Gracilaria sp. and 5% E. cottoniii), with a protein content of 5.42%, dietary fiber of 4.18%, and highest scores of hedonic test including appearance, aroma, texture, taste, and overall preference. The addition of seaweed flour increased fiber content of 0.98% and improved the product’s texture without reducing consumer acceptability. These findings demonstrate the potential of utilizing local seaweed in diversifying functional food products based on traditional cakes.
Co-Authors Achmad Poernomo Achmad Poernomo Aef Permadi Aef Permadi Afifah, Rufnia Ayu Alghany, Albar Alvina, Zahriani Aminnuloh, Faisal Anugerah Anugerah Anugrah Bertiantono Aprilia Ardiningtyas Armadani, Novi Arrahmi, Nafa Ya’la Asriani Asriani Asriani Asriani Asriani, Asriani Bertiantono, Anugrah Cindy Tiara Veronica Deanisa Accella Defi, An Naim Dharmayanti, Niken Feri Kusnandar Handoko, Yudi Prasetyo Hendri Kurniawan, Hendri Heny Budi Purnamasari Ita Junita Puspa Dewi Jaulim Sirait Latifa, Dian Lisnayanti, Dwi Astrik Lisyana, Heni M. Chotim M.Si, Niken Dharmayanti Martosuyono, Pujoyuwono Maryuni, Narila Masengi, Simson Mulyono, Mugi Nanda Anggiani Putri Napitupulu, Andrian Agung Niken Dharmayanti Nirmala Efri Hasibuan, Nirmala Efri Nur Hidayah Nur Hidayah Nurbani, Siti Zachro Ori Resti Fauzi Pujoyuwono Martosuyono Purnamasari, Henny Budi Randi B.S. Salampessy Randi Bokhi S. Salampessy Raudhatul Jannah Resmi Rumenta Siregar Resmi Rumenta Siregar Resti Nurmala Dewi Rufnia Ayu Afifah Safaruddin, Chotim Salampessy, Randi B.S Salampessy, Randi Bokhy S. Salampessy, Randi Bokhy Syuliana Sayuti, Mohammad Simson Masengi Simson Masengi Sipahutar, Yuliati H. Sipahutar, Yuliati Hotmauli Siregar, Fikri Al Khair Siregar, Resmi Ruminta Siswahyuningsih, Sri Siti Zachro Nurbani Sri Siswahyuningsih Sri Sugiwati Sugiwati, Sri Sugiyono . Sumandiarsa, I Ketut Sumandiarsha, I Ketut Sumartini Sumartini Taufik Hidayat Thysan Putri Arum Nur Wahyuda Wahyu P Ariyadi Yuliandri, Rahmat Yuliati H Sipahutar Yuliati H Sipahutar Yuliati H. Sipahutar Yuliati H. Sipahutar Yuniarti, Tatty