<![CDATA[AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh perbandingan konsentrasi anggur laut terhadap kandungan kimia, sensori danaktivitas antioksidan cendol anggur laut. Penelitian ini menggunakan Rancangan Acak lengkap (RAL)yang terdiri dari tiga perlakuan yaitu penggunaan anggur laut, tepung beras dan tepung kanji (1:1) dengan variasi konsentrasi berturut-turut 10:90% (AT1),20:80% (AT2)dan 30:70% (AT3). Kandungan kimia kadar air dan kadar abu, kadar karbohidrat dan aktivitas antioksidan (metode DPPH).Nilai kadar air (89,87%) dan kadar abu (0,13%) tertinggi terdapat pada perlakuan AT3 dan merupakan perlakuan yang paling disukai secara uji sensori, sedangkan nilai kadar karbohidrat (24,59%) tertinggi terdapat pada perlakuan AT1. Nilai aktivitas antioksidan diperoleh (585,558 µg/mL) terdapat pada perlakuan AT3. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh kandungan kimia dan aktivitas antioksidan yang ada pada cendol pada setiap perlakuan.  Kata kunci: Caulerpa racemosa, cendol, kandungan kimia, antioksidan   AbstractThe purpose of this study was to determine the effect of the ratio of concentration of sea grapes to the chemical content, sensory and antioxidant activity of sea grapes cendol. This study uses a completely randomized design (CRD) which consists of three treatments, namely the use of sea grapes, rice flour and starch (1:1) with variations in concentrations of 10: 90% (AT1), 20:80% (AT2) and 30:70% (AT3). Chemical content of water content and ash content, carbohydrate content and antioxidant activity (DPPH method). The highest moisture content (89.87%) and ash content (0.13%) was found in the AT3 treatment and was the most preferred treatment by sensory test, while the highest carbohydrate value (24.59%) was found in the AT1 treatment. The value of antioxidant activity obtained (585,558 µg / mL) was found in the AT3 treatment. The results of this study indicate that there are effects of chemical content and antioxidant activity on cendol in each treatment. Key words: Caulerpa racemosa, cendol, chemical content, antioxidants]]>
Copyrights © 2019
