SUBTITUSI TEPUNG KETAN DENGAN RUMPUT LAUT (Eucheuma cottonii) PADA PEMBUATAN ENGKAK KETAN
Abstract: The objective of
this research was to determine the effect of substitution of glutinous rice
flour with seaweed for proximate, physic, sensory and microbiology. The
research was conducted in March and April 2014 in Laboratory of Fisheries
Technology and Laboratory of Bioprocess, Chemical Engineering Department,
Sriwijaya University, Indralaya. This research used non factorial complete
randomized design with four treatments and repeated twice. Glutinous rice flour
was substituted with different concentration of seaweed A1 (12.5%), A2 (25%),
A3 (37.5%), A4 (50%). The parameters observed were proximate analysis (water
content), texture analysis, sensory (colour, texture and taste) and
microbiology test. The results showed that substitution of glutinous rice flour
with seaweed was not significant on hardness and water content. Based on
analysis, the composition of the value obtained around 23.83-29.83% water content
and 184.6-349.34 gf hardness analysis. Hedonic test was significant on colour
and taste but not significant on texture. Microbiology test showed that engkak
ketan is safe for eat on H0.
Penulis: Eka Ardiansyah, Susi
Lestari, Siti Hanggita
Kode Jurnal: jpperikanandd140231
