Analisis Mutu Dodol Rumput Laut Eucheuma cottonii Dengan Penambahan Tepung Maizena dan Sari Buah Nenas

AGRITEKNO, Jurnal Teknologi Pertanian Pub Date : 2019-04-01 DOI:10.30598/jagritekno.2019.8.1.14

Beni Setha, Hairati Arfah, Ferdinand Pattipeilohy

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Abstract

Seaweed dodol is processed using basic ingredients such as Eucheuma cottonii seaweed and additives such as sugar, flour, coconut milk, salt, vanilla and other additives as well. This study was aimed to study the effect of both maizena flour and pineapple juice extract addition on the quality of seaweed dodol. Two factors of treatments were applied in this study, namely maizena flour with six levels of concentrations (0%, 10%, 20%, 30%, 40%, and 50%), and pineapple juice extract with six levels of concentrations (0%, 1%, 2%, 3%, 4%, and 5%). Sensory data of seaweed dodol were analyzed using the Friedman test, while crude fiber, protein, fat, moisture, carbohydrate and ash contents were analyzed using a descriptive statistic method. The results showed that the best sensory values (appearance, smell, taste and texture) were obtained by seaweed dodol with the treatment of 30% maizena flour and 1% pineapple juice extract. The average crude fiber, protein, fat, moisture, ash and carbohydrate contents of seaweed dodol with this treatment was 4.24%, 1.65%, 1.79%, 23.74%, 0.74% and 72.09%, respectively. Keywords: dodol, Eucheuma cottonii, maizena flour, pineapple extract ABSTRAK Dodol rumput laut diolah dengan menggunakan bahan dasar berupa rumput laut jenis Eucheuma cottonii dan bahan tambahan seperti gula, tepung, santan kelapa, garam, vanili dan lainnya. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung maizena dan ekstrak buah nenas terhadap kualitas dodol rumput laut. Perlakuan yang diberikan dalam penelitian ini terdiri atas dua faktor, yaitu konsentrasi tepung maizena (0%, 10%, 20%, 30%, 40%, dan 50%), dan konsentrasi sari buah nenas (0%, 1%, 2%, 3%, 4%, dan 5%). Data organoleptik dodol rumput laut dianalisis menggunakan uji Friedman, sedangkan data kadar serat kasar, kadar protein, kadar lemak, kadar air, kadar karbohidrat dan kadar abu dianalisa menggunaka statistik deskriptif. Hasil penelitian menunjukkan bahwa nilai organoleptik (kenampakan, bau, rasa dan tekstur) dodol rumput laut yang terbaik adalah perlakuan konsentrasi tepung maizena 30% dan konsentrasi ekstrak nenas 1%. Rata-rata kadar serat kasar dodol rumput laut pada perlakuan tersebut sebesar 4,24%, sedangkan kadar protein sebesar 1,65%, kadar lemak sebesar 1,79%, kadar air sebesar 23,74%, kadar abu sebesar 0,74% dan kadar karbohidrat sebesar 72,09%. Kata kunci: dodol, Eucheuma cottonii, sari buah nenas, tepung maizena

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海藻dodol是用真毛草(Eucheuma cottonii)等基本原料和糖、面粉、椰奶、盐、香草等添加剂加工而成的。本试验旨在研究添加玉米粉和菠萝汁提取物对海藻dodol品质的影响。本研究采用2个因子处理，即玉米粉6个浓度水平(0%、10%、20%、30%、40%和50%)和菠萝汁提取物6个浓度水平(0%、1%、2%、3%、4%和5%)。采用Friedman检验法分析海藻的感官数据，采用描述性统计方法分析粗纤维、蛋白质、脂肪、水分、碳水化合物和灰分含量。结果表明，在30%玉米粉和1%菠萝汁提取物的条件下，海藻粉的外观、气味、口感和质地等感官指标最佳。经该处理的海藻粗纤维、蛋白质、脂肪、水分、灰分和碳水化合物平均含量分别为4.24%、1.65%、1.79%、23.74%、0.74%和72.09%。【关键词】杜杜尔，真毛草，玉米粉，凤梨提取物;杜杜尔，真毛草，冬青草;杜杜尔，真毛草;Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung maizena danekstrak buah nehadap kualitas dodol rumput laut。Perlakuan yang diberikan dalam penelitian ini terdiri atas dua factor, yitu konsentrasi tepung maizena(0%、10%、20%、30%、40%、50%)，dan konsentrasi sari buah nenas(0%、1%、2%、3%、4%、5%)。数据有机感知，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出，数据输出。Hasil penelitian menunjukkan bahwa nilai organoleptik (kenampakan, bau, rasa dan tekstur) dodol rumput laut yang terbaik adalah perlakuan konsentrasi tepung maizena 30% dan konsentrasi ekstrak nenas 1%。Rata-rata kadar serat kasar dodol rumput laut parada perlakuan tersebut sebesar 4,24%， sedangkan kadar protein sebesar 1,65%， kadar lemak sebesar 1,79%， kadar air sebesar 23,74%， kadar abu sebesar 0,74%， kadar karbohidrat sebesar 72,09%。Kata kunci: dodol, Eucheuma cottonii, sari buah nenas, tepung maizena

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AGRITEKNO, Jurnal Teknologi Pertanian

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