Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan
Rinaldi Panjaitan, Rinaldi
Unknown Affiliation
Earth & Planetary Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
THE EFFECT OF VARIED CONCENTRATION OF GARLIC (Allium sativum) ON THE CONSUMER ACCEPTANCE TO THE SPIRULINANODDLE Panjaitan, Rinaldi; Sari, N. Ira; Buchari, Dewita
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 2, No 2 (2015): Wisuda Oktober Tahun 2015
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research was aimmed to determine the effect of garlic addition at different concentration on the consumer acceptance to the wet Spirulina noddle. The method used was experimental using a completely randomized design that consisting of 4 level concentration of garlic added in the noddle, namely: M0 (0%), M1(3%), M2(6%) and M3 (9%). The results showed that the highest consumer acceptance to the noddle was addition of garlic 6% (M2) in the noddle produced that was the most preferred by 93,75%. The wet Spirulina noddle produced showed the appearance good with dark green color, tasted a little bit of garlic, chewy textureand the garlicflavor was quite strong. Its proximate composition was the of content moisture 61,37%, protein 6,82%, fat 2,71%, ash 1,11% and carbohydrate 27,88% content. It was also detected the total of microbe 4,3 103cell/ g.keywords: wet noddle of Spirulina,garlic, Consumer acceptance
Co-Authors Dewita Buchari N. Ira Sari