PENGARUH PERBANDINGAN BUBUR RUMPUT LAUT (Eucheuma cottonii) DENGAN BUBUR SAWI (Brassica juncea) DAN KONSENTRASI EKSTRAK DAUN SUJI TERHADAP KARAKTERISTIK MIX VEGETABLE LEATHER PANGGANG

Dolfina Nanggiang, Alumni and Sumartini, DS and Thomas Gozali, DS (2016) PENGARUH PERBANDINGAN BUBUR RUMPUT LAUT (Eucheuma cottonii) DENGAN BUBUR SAWI (Brassica juncea) DAN KONSENTRASI EKSTRAK DAUN SUJI TERHADAP KARAKTERISTIK MIX VEGETABLE LEATHER PANGGANG. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

Mix vegetable leather is one of the seaweed in the form of a thin sheet made of pureed seaweed Eucheuma cottonii, green mustard porridge and suji extract. The purpose of this study was to determine the effect of seaweed porridge comparison with mustard slurry and extract concentration suji against chemical and organoleptic characteristics of the mix vegetable leather. While the purpose of this study was to produce a snack of local raw material so as to increase the added value in the development of green cabbage processed and able to support the efforts of diversification of products that can replace imported leather seaweed. The study was conducted in two stages, namely the preliminary research and primary research. The preliminary study included determination filtering seaweed porridge is best for use in primary research. In the main study, the method used in this study is a randomized block design (RAK) with 3 x 3 factorial in three replications. Variable comparison porridge seaweed porridge mustard and extract concentration suji, namely a1b1 (1: 1 and 9%), a1b2 (1: 1 and 12%), a1b3 (1: 1 and 15%), a2b1 (2: 1 and 9%), a2b2 (2: 1 and 12%), a2b3 (2: 1 and 15%), a3b1 (3: 1 and 9%), a3b2 (3: 1 and 12%) and a3b3 (3: 1 and 15%). Based on the results of comparative studies with pureed pulp seaweed extract concentration suji mustard and real impact on color, flavor, aroma, texture, crude fiber and ash content but had no significant effect on water content. Selected samples of the main research is a1b3 by comparison porridge seaweed porridge mustard (1: 1) and concentration of the extract suji 15% of the moisture content 7.09%, ash content 23.21%, crude fiber content 19.05%, dietary fiber 67.96% and activity antioxidants at 31.23 ppm. Keywords: Mix Vegetable Leather, Seaweed Leather, Eucheuma cottonii, Green Mustard, Suji Extracts

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2016
Depositing User:	Irwan Kustiawan
Date Deposited:	18 Feb 2017 02:44
Last Modified:	18 Feb 2017 02:44
URI:	http://repository.unpas.ac.id/id/eprint/26921

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