<![CDATA[AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan jumlah anggur laut dan tepung beras ketan yang digunakan terhadap nilai sensori, komposisi proksimat, dan aktivitas antioksidan dodol anggur laut. Penelitian ini menggunakan variasi konsentrasi anggur laut dan tepung beras ketan berturut-turut A (AL 40 : TK 60%), B (AL 20 : TK 80%), C (AL 0 : TK100%). Analisis uji sensori, komposisi proksimat dan aktivitas antioksidan (metode DPPH). Nilai sensori berturut-turut tertinggi (kenampakan, aroma, tekstur dan rasa) terdapat pada perlakuan A dengan nilai 4,20, 4,10, 4,40, dan 4,20. Nilai komposisi proksimat berturut-turut tertinggi (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat) terdapat pada perlakuan A dengan nilai 36,12, 0,25, 12,41,16,61, dan 50,35%. Nilaiaktivitas antioksidan tertinggi terdapat pada perlakuan A dengan nilai 619,206µg/mL. Dari statistik uji beda nyata (DMRT) menunjukkan bahwa terdapat perbedaan nyata pada kenampakan, tekstur, rasa, kadar air, kadar protein, dan kadar karbohidrat pada dodol anggur laut. Kata kunci : Anggur laut, tepung beras ketan, dodol, uji sensori, aktivitas antioksidan AbstractThis aims to determine the effect of the ratio of the amount of Caulerpa racemosa and sticky rice flour used to sensory values, proximate composition, and antioxidant activity of Caulerpa racemosa dodol. This study used variations in the concentration of Caulerpa racemosaand sticky rice flour in successive A (AL 40: TK 60%), B (AL 20: TK 80%), C (AL 0: TK 100%). Analysis of sensory test, proximate composition and antioxidant activity (DPPH method). The highest sensory values (appearance, odour, texture and taste) were found in treatment A with values of 4,20, 4,10, 4.40, and 4,20. The highest proximate composition test results (moisture content, ash content, fat content, protein content and carbohydrate content) were found in treatment A with values of 36,12, 0,25, 12,41, 16,61, and 50,35 %. The highest test results of antioxidant activity were found in treatment A with a value of 619,206 µg / mL. From the real difference test statistics (DMRT) shows that there are significant differences in appearance, texture, taste, moisture content, protein content, and carbohydrate content in Caulerpa racemosa dodol. Key words: Caulerpa racemosa, sticky rice flour, dodol, sensory test,                         antioxidant activity]]>
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