Nurainy, Fibra and Koesoemawardani, Dyah and Herdiana, Novita and Saragih, Ivana Regina (2017) ALGINATE ADDITION ON GEBLEK. In: Integrated Sci- tech. -, 3 (-). Research Institute and Community Services University of lampung, Bandar lampung, pp. 336-346. ISBN 978-602-70050-4-4

	Text ALGINATE ADDITION ON GEBLEK.pdf Download (154kB)
	Text view - Published Version Download (127kB)

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:	Book Section
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Magister Teknologi Pangan
Depositing User:	Fibra Nurainy
Date Deposited:	21 Jun 2018 02:29
Last Modified:	21 Jun 2018 02:29
URI:	http://repository.lppm.unila.ac.id/id/eprint/7149

Available Versions of this Item

• ALGINATE ADDITION ON GEBLEK. (deposited 08 Nov 2017 06:32)
  • ALGINATE ADDITION ON GEBLEK. (deposited 21 Jun 2018 02:29) [Currently Displayed]

Actions (login required)

View Item