Seaweed as a source of nutrition contains carbohydrates, protein, lipid and ash. Ones of ingredients that works for healthy were dietary fiber. Eucheuma cottonii seaweed contains carrageenan, which can act as a stabilizer, a material thickening, gelling agent, and emulsifiers. This research is aim to know the level of resilience Dodol with the proportion of seaweed and cooking time. The study was conducted using a randomized block design consisting of two factors. The first factor is proportions seaweed thickener composition, glutinous rice flour, rice flour (30:35:30, 40:25:20, 50:15:10), the second factor is cooking time (20, 30, 40 minutes) repeated three times. The observations parameter includes moisture content, ash content, protein, lipid, crude fiber, and texture.The research results showed that has interaction between the proportion of seaweed and cooking time. The proportion of seaweed and cooking time gives effect to the moisture content and the texture of dodol seaweed. The proportions give effect to the moisture content, ash, lipid, crude fibre, and texture while treatment cooking time gives effect to the moisture content, ash, protein, lipid, and texture of dodol seaweed. The best treatment is produced by treatment of 50 g of seaweed: 15 g of glutinous rice: 10 g of rice flour and 40 minutes cooking time with the result 62.10% moisture content, 3.32% ash content, 2.42% protein, 3.25% lipid, 5.20% crude fibre, 76.70 N texture.

No abstract

The assessment was based on interviews result and experiment laboratory assay with the three organic kyuri farmers in Saga City focus prevention activities of microbiological contamination. Each farm the 21 samples (soil, kyuri seedlings, natural fertilizer, and water resource) were taken during six times visited or one cultivation production cycle. The object was a focus on hygiene attribute (coliforms) and safety (Salmonella spp and E. coli O157: H7), the evaluation activities of farmers' food safety practice used GAP standard as an indicator. The laboratory results in both of three kyuri farmers, coliforms ranging from 3.0 to 4.7 log 10 cfu/g, E.coli O157: H7 was detected only at the farm 3 and Salmonella spp was not detected. The evaluating activities through self-assessment tool describe all three farms have two major hazards focus, one is chemical control such as synthetic substances uses, pesticide residue and chemical contaminations, two is a microbial hazard due to contact with raw material, and natural characteristics. The overall study, the farmers in the middle level of application food safety practice.