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MUTU PERMEN RUMPUT LAUT (Eucheuma cottonii)

Sanger, Grace (2009) MUTU PERMEN RUMPUT LAUT (Eucheuma cottonii). Pasific Journal, 2 (3). pp. 374-376. ISSN 1907-9672

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    Abstract

    Abstract. The main natural gelling polysacharides that is extracted from seaweed are the commercial product that are a!o frequently dilited with sugar for obtaining gelling or thickening characteristic of food product, such as candy. The purpose of the research is to determine tha amount of seaweed that is diluted with sugar to obtain the good quality of candy. The quality is measured by organoleptic test using hedonic scale. The result shows that the beat method in making candy is diluting 50 g of seaweed with 300 g sugar and mixing in water 200 ml after being cooked. The amount of seaweed influences significantly the texture and flavor value.

    Item Type: Article
    Uncontrolled Keywords: seaweed Euchema cottonii, candy, organoleptic test
    Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling
    Divisions: Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
    Depositing User: Steven Kaunang
    Date Deposited: 08 Mar 2012 16:24
    Last Modified: 08 Mar 2012 16:24
    URI: http://repo.unsrat.ac.id/id/eprint/35

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