Skripsi

PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT (Eucheuma cottonii) TERHADAP KARAKTERISTIK FISIK BOBA INSTAN

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This study aims to determine the effect of the addition of seaweed flour (Eucheuma cottonii) on the physical characteristics of instant boba in the manufacture of instant boba as a source of dietary fiber as well as its influence on the sensory, physical and chemical properties of instant boba. This study used a Group Random Design (GRD) with 4 treatment factors with 3 replicates. The treatment used different concentrations of seaweed flour, namely P0 (100% tapioca flour, as a control), P1 (30% seaweed flour), P2 (40% seaweed flour) and P3 (50% seaweed flour). The parameters observed were development volume, hardness, water absorption, elasticity, moisture content, and ash content. The results showed that the difference in the concentration of sea ruput flour used showed a real difference in moisture content, ash content, development volume, water absorption, hardness texture and chewiness texture. The results of the instant boba test with moisture content values ranging from 2.41% - 10.8%, ash content ranging from 1.1% - 4.4%, development volume ranging from 92.0% - 116.8%, water absorption 21.2% - 37.3, hardness 767.67 - 183.6 g.f., elasticity ranging from 326.7 - 472.8 g.f.

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Detail Information

Series Title

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Call Number

T1933122026

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2026

Collation

xiv, 33 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.070 7

Content Type

Text

Media Type

unmediated

Carrier Type

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Edition

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Subject(s)

Tepung rumput laut
Prodi Teknologi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

KA

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