PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KARAKTERISTIK FISIK, SENSORI DAN KANDUNGAN SERAT PANGAN PADA BOLA BOBA

BAROKAH, DEAMI and Herpandi, Herpandi (2022) PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT MERAH (EUCHEUMA COTTONII) TERHADAP KARAKTERISTIK FISIK, SENSORI DAN KANDUNGAN SERAT PANGAN PADA BOLA BOBA. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of different concentrations of red seaweed flour on the sensory, physical and dietary fiber content of boba bubble. This research method used a Randomized Block Design (RBD) with different treatment concentrations of seaweed flour with 4 levels (F0 100% tapioca flour and 0% seaweed flour, F1 100% tapioca flour and 10% seaweed flour, F2 100% tapioca flour and 20% seaweed flour, and F3 100% tapioca flour and 30% seaweed flour) and repeated 3 times. Parameters of this treatment include physical test (elasticity), sensory analysis (color, aroma, texture and taste) and analysis of dietary fiber. The results of the physical analysis showed a significant effect on the elasticity of the boba bubble. The elasticity value of boba bubble ranged from 74.30 gF to 132.13 gF. The results of sensory analysis have a significant effect on aroma, texture and taste but have no significant effect on color. The results of the analysis of dietary fiber showed a significant effect on the fiber content of the boba bubble. The best treatment was obtained based on the value of dietary fiber found in the F3 treatment with a dietary fiber value of 4.47%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	konsentrasi, tepung tapioka, tepung rumput laut, bola boba
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Deami Barokah
Date Deposited:	22 Sep 2022 08:10
Last Modified:	22 Sep 2022 08:10
URI:	http://repository.unsri.ac.id/id/eprint/79522

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