subeki, subeki and Indriyani, Reni (2020) STUDY OF THE ADDITION OF ANCHOVY ON SENSORY AND CHEMICAL PROPERTIES OF NORI FROM SPINACH AND SEAWEED (Eucheuma Cottonii). ICSC proceeding, 1 (1). Poltekes Lampung, ICSC proceeding. ISBN 2747 - 2086

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Abstract

ABSTRACT Anchovies are a type of fish that can be used as a source of calcium for body growth. However, the processing of anchovy is still limited. Therefore, it is necessary to diversify the product. This study aims to determine the addition of anchovy to spinach + seaweed (Eucheuma cottonii) on the best sensory and chemical properties of nori. This study used a non-factorial completely randomized block design with 4 replications. The study was conducted with 6 levels of treatment, namely the addition of anchovies to the composition of spinach + seaweed (90:10) which consisted of 0, 10, 20, 30, 40, and 50%. The data were further analyzed by using the LSD (Least Significant Difference) test at the 5% level. The results showed that the addition of anchovy to spinach + seaweed affected the organoleptic properties of the texture, color, aroma, and elasticity of the nori produced. The addition of anchovies 20% to spinach + seaweed produced the best nori with a texture score of 3.81 (compact), 2.52 (green) color, 3.46 aroma (tended not to smell anchovies), 3.81 elasticity (elastic), water content 13.94%, ash 13.26%, 10.30% protein, 1.05% fat, 20.43% crude fiber, 41.03% carbohydrates. Keywords: anchovy, Eucheuma cottonii, nori, seaweed

Item Type:	Book
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User:	Dr Dewi Sartika Syukur
Date Deposited:	04 Jun 2021 07:14
Last Modified:	04 Jun 2021 07:14
URI:	http://repository.lppm.unila.ac.id/id/eprint/32048

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