Nurainy, Fibra and Koesoemawardani, Dyah and Herdiana, Novita Alginate addition on Geblek. In: The 3 rd International conference on science, technology, and interdisciplinary research 2017, September 18th-20th 2017, Bandar Lampung. (In Press)

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ABSTRACT The objective of this research was to obtain the appropriate alginate addition to the best physical, chemical, and sensory characteristics of Geblek. The experiment was arranged in a non-factorial Random Complete Block Design (RCBD) in four replications. The treatment given on each replication was the alginate addition that consisted of six different levels, they were 0% (A0), 1% (A1), 2% (A2), 3% (A3), 4% (A4), dan 5% (A5) (w/w). The data were evaluated by using The Smallest Real Difference Test (SRD) of 5%. The results showed that the appropriate concentration of alginate addition was 1% with the following criteria texture was not tough; preferred by panelists based on texture, colour, and taste attributes; has a hardness value of 0.475 mm/g/dt; water content of 39.864%;oil absorption of 5.567%, fat contentof 3.905% protein of 5.849%, ash of 2.039%, and carbohydrate of 40.776%. Keywords: Alginate, Geblek, and quality of Geblek

Item Type: Conference or Workshop Item (Paper)
Subjects: S Agriculture > S Agriculture (General)
Depositing User: DYAH KOESO
Date Deposited: 06 Nov 2017 07:08
Last Modified: 06 Nov 2017 07:08

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