This study aims to find the characteristics of jelly powder made by the
substitution of seaweed with sugar palm fruit. This study used a completely
randomized design (CRD) with 5 treatments and 3 replications, the ratio of
substitution of seaweed with sugar palm fruit as follows: A (100%: 0%), B (95%:
5%), C (90%: 10 %), D (85%: 15%) and E (80%: 20%). Parameters observed was the
water content, ash content, crude fiber content, calcium level, water
absorption, and organoleptic tests. The results showed that substitution of seaweed
with sugar palm fruit gives significant effect on water content and water
absorption, but no significant effect on ash content, crude fiber content,
calcium level. The results of organoleptic tests showed treatment B as the most
preferred products with a range of scores for color of 3.9, aroma of 3.8,
flavor of 4.3 and texture of 4.0, where the rattio of substitution of seaweed
with sugar palm fruit 95%: 5%.The average results of the analysis on the
chemical content of products: water content (8.08%), ash content (0.27%), crude
fiber (11.77%), calcium level(0.26%). As for the physical analysis: water
absorption (10.57%). - See more at:
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