TERHADAP KUALITAS  ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii)

Rosalita, Rosalita; Syam, Husain; Fadilah, Ratnawaty

doi:10.26858/jptp.v4i0.6917

Cited by 11 publications

(9 citation statements)

References 1 publication

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“…Intriguingly, alterations in seaweed drying temperatures did not yield concomitant changes in the aromatic profi le exhibited by the butterfl y pea fl ower agar (Gatela). This resilience in aroma consistency is attributed to the mitigating influence of a lime-infused soaking process, as elucidated by Rosalita et al (2018), the amalgamation of acidic compounds resulting from lime soaking serves to neutralize the inherently fi shy aroma, eff ecting a diminution or even complete elimination thereof.…”

Section: Aromamentioning

confidence: 99%

Analysis Of Water Content, Fiber, Anthocianin and Organoleptic Acceptance of Butterfly Pea Jelly Powder (Gatela) at Various Drying Temperatures Of Seaweed

Sukmawati,

Simanjuntak,

Wahyudi

2024

MGI

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Jelly is a kind of food that consumers typically of all ages like. Food additive ingredients can increase the nutritional content while providing an attractive color to the food. Butterfly pea flowers have the potential to be developed as a local natural food colorant while providing antioxidant effects. This research aims to determine the organoleptic profile, water content, fiber and anthocyanin content of butterfly pea flower (Gatela) gelatin powder at various seaweed drying temperatures, carried out in February-March 2023. The treatments in the research were seaweed drying temperatures which were divided into 3, namely temperature 50°C, 60°C and 70°C. The initial stage is the preparation of the ingredients, then continued with making butterfly pea flower (Gatela) agar powder, as well as organoleptic testing. The best formulation is followed by analysis of water, fiber and anthocyanin content. This research involved 30 students as panelists with the parameters tested, namely color, aroma, texture and taste. The results of the organoleptic test showed that the selected butterfly pea flower (Gatela) agar powder was the most preferred, namely with a drying temperature of 50ºC in terms of aroma and texture. The results of the analysis on butterfly pea flower agar powder (Gatela) with a drying temperature of 50ºC were a water content of 12.18%, a fiber content of 4.93% and anthocyanin content of 154.84 ppm.

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Section: Aromamentioning

confidence: 99%

Analysis Of Water Content, Fiber, Anthocianin and Organoleptic Acceptance of Butterfly Pea Jelly Powder (Gatela) at Various Drying Temperatures Of Seaweed

Sukmawati,

Simanjuntak,

Wahyudi

2024

MGI

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“…Perairan di Kabupaten Takalar cocok untuk budidaya rumput laut karena berada di sekitar perairan Luat Flores (laut lepas), Teluk Laikang, dan Teluk Puntondo. Jika ditinjau dari parameter suhu, konsentrasi klorofil dan salinitas maka perairan Kabupaten Takalar sesuai sebagai lokasu budidaya rumput laut Eucheuma cottonii (Rivai et al 2020). Kondisi lahan budidaya yang berlokasi di Teluk Puntondo dan Teluk Laikang memiliki waktu tertentu yang optimum untuk kegiatan budidaya karena dipengaruhi oleh kondisi lingkungan yang fluktuatif disebabkan karena perubahan arus, ombak, atau salinitas perairan yang meningkat.…”

Section: Subsistem Huluunclassified

Analisis Sistem Agribisnis Rumput Laut di Kabupaten Takalar Provinsi Sulawesi Selatan

Fatonny¹,

Nurmalina

Fariyanti

2023

Forum Agribisnis

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Seaweed is one of the most potential commodities in Indonesia which demand tends to increase overtime. Takalar Regency is the main producer of seaweed in South Sulawesi Province and has considerable resource potential in the fisheries sector. This study attempts analyzes portrait of the seaweed agribusiness system strarting from: the upstream subsystem, on-farm subsystem, processing subsystem, marketing subsystem, and supporting subsystem. The analysis used is descriptive, farming analysis, and analysis of the added value of the Hayami method. Determination of respondents using simple random sampling consisting of 33 seaweed cultivators and marketing actors consisting of seven collectors, two wholesalers, one exporter and one processing industry. The results showed that the seaweed agribusiness system still faces problems in both the upstream and downstream subsystems in cultivation equipment that is not environmentally friendly, seed quality, decreased production volume, capital, and institutional roles. Seaweed cultivation is profitable to cultivate with an R /C ratio 2,3. The added value ratio of dodol seaweed is 62.1%, seaweed jam 44,9% and Semi-Refined Carrageenan (SRC) 30,8%. There are five patterns of marketing channels formed from seaweed marketing activities. Seaweed business institutions consist of cultivator groups and cooperatives, and there is a Badan Usaha Milik Desa located in Laikang Village.

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“…This is due to tapioca flour tends to have no odor, carrageenan has the smell of seaweed which panelists don't like but can be minimized by immersion before extraction. carrageenan raw material [21,22] Taste is a benchmark in testing food related to consumer tastes. The best taste category organoleptic test results were found in formulation P1, namely 60% tapioca flour and 40% carrageenan which underwent a immersion process with a total of 6.42.…”

Section: Organoleptic Testmentioning

confidence: 99%

Formulation of carrageenan with different treatments on the chemical and sensory qualities of seaweed boba

Nur

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Boba is the main ingredient derived from tapioca flour for boba drinks. One effort to increase fiber nutrition and antioxidants in boba drinks is to substitute carrageenan flour. This study aims to determine the effect of adding carrageenan to bubble pearls on the chemical and organoleptic qualities of bubble pearls. The research design used RAK (Randomized Block Design) with two factor, namely variations of carrageenan and tapioca flour. The results showed that the chemical and organoleptic analysis of bubble pearl with the best formulation was treatment P1 (Tapioca flour: 60% and carrageenan with immersion method 40%) with a moisture content of 25.01%, ash content 6.73%, fat content 0.21%, protein content is 1.28%, carbohydrate content is 66.77%, and fiber content is 5.61% by organoleptic test, taste 6.42, aroma 5.92, texture 6.23 and color 5.08.

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TERHADAP KUALITAS ORGANOLEPTIK PUDING RUMPUT LAUT (Eucheuma cottonii)

Cited by 11 publications

References 1 publication

Analysis Of Water Content, Fiber, Anthocianin and Organoleptic Acceptance of Butterfly Pea Jelly Powder (Gatela) at Various Drying Temperatures Of Seaweed

Analysis Of Water Content, Fiber, Anthocianin and Organoleptic Acceptance of Butterfly Pea Jelly Powder (Gatela) at Various Drying Temperatures Of Seaweed

Analisis Sistem Agribisnis Rumput Laut di Kabupaten Takalar Provinsi Sulawesi Selatan

Formulation of carrageenan with different treatments on the chemical and sensory qualities of seaweed boba

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