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Aditia Mursyid Muhede
Program Studi Ilmu Perikanan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Environmental Science

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Preference Level and Iron Content of Analog Rice Combination of Seaweed Flour (Sargassum sp.) and Commercial Beneng Taro Flour Aditia Mursyid Muhede; Sakinah Haryati; Rifki Prayoga Aditia
Jurnal Perikanan dan Kelautan Vol 14, No 1 (2024)
Publisher : JURNAL PERIKANAN DAN KELAUTAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jpk.v14i1.22350

Abstract

It is hoped that making analog rice from a combination of seaweed flour (Sargassum sp.) and commercial beneng taro can become an alternative food to overcome the problem of anemia in Indonesia. The aim of this research is to determine the best combination treatment for making analog rice based on the iron content and hedonic test. The experimental design used a completely randomized design with four combination treatments of seaweed flour (Sargassum sp.) and commercial taro beneng, namely: A (0%:100%), B (5%:95%), C (10%:90 %), and D (15%:85%). The results of the research showed that treatment C was the best treatment with the product hedonic level being preferred and had iron content of 4.13 mg/100 grams.
Co-Authors Rifki Prayoga Aditia Sakinah Haryati