Pengaruh Penambahan Rumput Laut (Eucheuma Cottoni) Terhadap Sifat Organoleptik Dan Daya Terima Chiffon Cake Maco Pada Remaja Obesitas

Indah Puji Rahmani (Poltekkes Kemenkes Mataram)
Igde Narda Widiada (Poltekkes Kemenkes Mataram)
Made Darawati (Poltekkes Kemenkes Mataram)
Iketut Swirya Jaya (Poltekkes Kemenkes Mataram)

Jurnal Gizi Prima
Vol 4, No 1 (2019): Jurnal Gizi Prima (Prime Nutrition Journal)

The purpose of this study is to determine the effect of adding seaweed to the organoleptic test and the acceptance of maco cake chiffon in obese adolescents. This study used a Completely Randomized Design (CRD), with 5 treatments of adding seaweed consisting of t1 (10%), t2 (20%), t3 (30%), t4 (40%), t5 (50%). The results showed that t2 (20%) was the most preferred sample of panelists, the results of analyzing food fiber in the most preferred products were 13.64%, product acceptance was good at 24 people (80%) and marketing of maco cake chiffon in the category loss.