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Journal > JURNAL PANGAN DAN GIZI > Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii)

 

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JURNAL PANGAN DAN GIZI
Vol 2, No 3 (2011): Kajian Pangan dan Gizi
Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma cottonii)
Article Info   ABSTRACT
Published date:
19 May 2014
 
Seaweed can be applied as an added ingredient in cake because that is contains a dietary the fiber. Cake is baked with the dough ingredients flour, sugar, eggs and margarine. Research Design with the independent variables substitution seaweed 0%, 10%, 20%, 30%, and the dependent variable dietary fiber and organoleptic value with 5 replications. There is a significant effect on the added of seaweed on dietary fiber at the cake, whereas not significant on organoleptic value. The dietary fiber highest at 30% substitution (4.05%) and the lowest at 0% substitution (2.27%). Cake seaweed most preferred is 30% with an average assessment score highest at 3.8 (like). The most preferred organoleptic value from seaweed cake is brownish yellow, fragrant, soft texture and sweet taste.
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