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All Journal NIKe Jurnal Ilmiah Perikanan dan Kelautan | Fisheries and Marine Scientific Journal
Jakaria Kasim
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Agriculture, Biological Sciences & Forestry Environmental Science Social Sciences

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Pengaruh Fortifikasi Rumput Laut terhadap Nilai Organoleptik Kerupuk Berbahan Dasar Ubi Jalar Jakaria Kasim; Asri Silvana Naiu; Rita Marsuci Harmain
The NIKe Journal VOLUME 11 ISSUE 3 | SEPTEMBER 2023
Publisher : Faculty of Fishery and Marine Sciences - Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/nj.v11i3.21982

Abstract

This research aims to determine the effect of K. alvarezii seaweed fortification on the organoleptic characteristics of crackers made from sweet potato (Ipomea batatas). The treatment in this research was a cracker formulation with fortified K. alvarezii seaweed pulp of 50gr, 75gr and 100gr. The parameters tested were organoleptic characteristics through hedonic tests, namely texture, taste, color, appearance and aroma which were analyzed using Kruskall Walis. The results of the Kurskal Walis test show that fortification has no effect on hedonic value. The hedonic quality characteristics of crackers made from sweet potato (Ipomea batatas) were selected, namely having a texture value of 7.08 with the criteria dry and brittle, taste 6.88 with the criteria of a slight seaweed taste, appearance 7.76 with the criteria intact, neat, clean, homogeneous. , uneven thickness, cream color and looks bright white, aroma 7.36 with the criteria for a slight seaweed aroma.
Co-Authors Asri Silvana Naiu Rita Marsuci Harmain