Nurainy, Fibra and Koesoemawardani, Dyah and Herdiana, Novita and Saragih, Ivana Regina ALGINATE ADDITION ON GEBLEK. In: IC STAR 2017, 18 September, Bandar Lampung. (Submitted)

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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)
Divisions:	Fakultas Pertanian (FP) > Prodi Magister Teknologi Pangan
Depositing User:	Fibra Nurainy
Date Deposited:	08 Nov 2017 06:32
Last Modified:	08 Nov 2017 06:32
URI:	http://repository.lppm.unila.ac.id/id/eprint/4660

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  • ALGINATE ADDITION ON GEBLEK. (deposited 21 Jun 2018 02:29)

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