Caulerpa racemosa is one of the potential biodiversity of Indonesian waters that has functional compounds including antioxidants and vitamin C. The aim of this study was to determine the effect of the drying method on chemical composition, phytochemical content and antioxidant activity and vitamin C. racemosa which was dried by sun-drying method and drying at 40°C and 50°C. The results obtained showed that the lowest water content was found in C1 treatment,15,85%, the lowest fat content of 0,39% in C3 treatment, the lowest ash content in C1 treatment was 38,27%, and the highest carbohydrate was in C1 treatment is 19,66%. Phytochemical testing showed the presence of alkaloids, flavonoids, steroids, and saponins and there is no hydroquinone compound, while the highest antioxidant and vitamin C activity were found in C2, 652,41 ppm and 13,1 mg / g, respectively.KeyWords: Caulerpa racemosa, drying, phytochemicals, vitamin C, antioxidants ABSTRAKCaulerpa  racemosa merupakan salah satu potensi keanekaragaman hayati perairan Indonesia  yang memiliki senyawa fungsional diantaranya antioksidan dan vitamin C. Tujuan penelitian ini adalah untuk mengetahui pengaruh metode pengeringan terhadap komposisi kimia, kandungan fitokimia dan aktivitas antioksidan serta vitamin C. racemosa yang dikeringkan dengan metode pengeringan sinar matahari serta pengeringan pada suhu 40°C dan suhu 50°C. Hasil yang diperoleh menunjukan bahwa nilai kadar air terendah terdapat pada perlakuan C1 yaitu 15,85%, kadar lemak terendah yaitu 0,39% pada perlakuan C3, kadar abu yang terendah ada pada perlakuan C1 yaitu 38,27%, dan karbohidrat tertinggi terdapat pada perlakuan C1 yaitu sebesar 19,66%. Pengujian fitokimia menunjukan adanya kandungan alkaloid, flavonoid, steroid dan saponin dan tidak terdapat senyawa hidroquinon, sementara pada pengujian aktivitas antioksidan dan vitamin C tertinggi terdapat pada C2 masing-masing  652,41 ppm dan 13,1 mg/g.Kata Kunci: Caulerpa  racemosa, pengeringan, fitokimia, vitamin C, antioksidan

The aim of this study was to determine the effect of fish meat substitution on organoleptic and chemical compound of stick product. This study used a Randomized Complete Design (RCD) consist of four treatments such as P0 as control (0% fish meat : 100% wheat flour);  P1 (30% fish meat : 70% wheat flour); P2 (40% fish meat : 60% wheat flour); P3 (50% fish meat : 50% wheat flour). Result showed that  the highest value on sensory analysis was P3 with rather good category. The highest value of sensory analysis was P3, including colour (yellow-brownish), aroma (fishy), chrunciness (crunchy) and juiciness (very juicy). The highest value of protein and carbohydrate compound was P3 39.13% and 71.56% respectively. Keywords: Crackers, mackerel scad fish (Decapterus spp.), seaweed (E. cottoni), organoleptic test, chemical testABSTRAKPenelitian ini bertujuan untuk mempelajari pengaruh substitusi daging ikan terhadap nilai organoleptik dan komposisi kimia produk stik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan yaitu P0 (kontrol) (0% daging ikan: tepung terigu 100%), P1 (daging ikan 30% : tepung terigu 70%), P2 (daging ikan 40% : tepung terigu 60%) dan P3 (daging ikan 50% : tepung terigu 50%). Berdasarkan hasil penelitian produk stik yang disubstitusikan dengan daging ikan gabus diperoleh perlakuan tertinggi uji sensorik diperoleh pada perlakuan P3 dengan penilain panelis yang cukup baik. Rerata uji sensorik tertinggi terdapat pada perlakuan P3 meliputi warna (kuning kecoklatan), aroma (beraroma ikan), rasa (terasa ikan), kerenyahan (renyah), dan rasa gurih (sangat gurih).  Komposisi kimia protein dan karbohidrat tertinggi pada produk stik ditemukan pada perlakuan P3 masing-masing sebesar 39,13 dan 71,56%.Kata kunci: Eucheuma cottonii, Ikan layang (Decapterus spp), Kerupuk, uji organoleptik, uji kimia

<em>This work deals with the effect of banana (sweet plaintain or ‘kepok’ variety) hump flour substituted to wheat flour in the making of noodle, on physical, chemical, and sensory characteristics of noodle.  A completely randomized was employed, with three replicates. Sensory analysis was conducted according to randomized group design. Four proportions of banana hump to wheat flour (10:90, 20:80, 30:70, and 40:60, weight basis) was studied. Results showed that the best physical and chemical characteristics was shown by noodle made from 10:90 proportion of banana hump to wheat flour, with 4.59% water absorption, 0.57% cooking loss, 10.37% water content, 34.21% starch content. However, result of sensory analysis suggested that the most liked noodle was that made from flour proportion of 20:80 with ‘like’ for colour, ‘like very much’ for aroma, ‘like’ for texture, ‘like’ for taste, and ‘like’ for overall preference</em>

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