Nurainy, Fibra and Koesoemawardani, Dyah (2007) EFEK PENAMBAHAN RUMPUT LAUT TERHADAP KARAKTERSTIK LEATHER SIRSAK. In: Seminar Hasil Penelitian & Pengabdian Kepada Masyarakat, September 207, Universitas Lampung.

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The objective of this research was toknow the most appropriate concentration of seaweed to produce soursoup leather with the best character on physicachemical and organoleptic. The experimental designed used in this research was Completely Block Randomized Design by employing 5 treatment and 3 replication. The treatment applied were 5 concentration of adding seaweed : 0% (b/b) (R1), 0,4 % (b/b) (R2),0,8 % (b/b) (R3), 1,6 % (b/b) (R4) dan 3,2 % (b/b) (R5) from 300 g soursoup weight. The best result was soursoup leather by adding 0,8 % seaweed. The analysis of physicochemical parameter were moisture content 18,547 %, adsorbance point of browning nonezymatis 0,515, texture hardness 0,887 kg/12 Ǿ x 10 mm and organoleptic character were white colour, very plastic texture, sorsoup flavour and like category of overall acceptance.

Item Type: Conference or Workshop Item (Lecture)
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: DYAH KOESO
Date Deposited: 20 Jul 2017 08:51
Last Modified: 20 Jul 2017 08:51

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