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

This is the latest version of this item.

[img] Text

Download (154kB)
[img] Text
view - Published Version

Download (127kB)
Official URL:


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

Available Versions of this Item

Actions (login required)

View Item View Item