Analisis Mutu Dodol Rumput Laut Eucheuma cottonii Dengan Penambahan Tepung Maizena dan Sari Buah Nenas

  • Beni Setha Fakultas Perikanan dan Ilmu Kelautan, Universitas Pattimura, Jln. Mr. Chr. Soplanit, Kampus Poka Ambon 97233
  • Hairati Arfah Pusat Penelitian Laut Dalam, LIPI, Ambon, Jln. Syaranamual, Poka Teluk Ambon 97233
  • Ferdinand Pattipeilohy Pusat Penelitian Laut Dalam, LIPI, Ambon, Jln. Syaranamual, Poka Teluk Ambon 97233
Keywords: dodol, Eucheuma cottonii, maizena flour, pineapple extract

Abstract

Seaweed dodol is processed using basic ingredients such as Eucheuma cottonii seaweed and additives such as sugar, flour, coconut milk, salt, vanilla and other additives as well. This study was aimed to study the effect of both maizena flour and pineapple juice extract addition on the quality of seaweed dodol. Two factors of treatments were applied in this study, namely maizena flour with six levels of concentrations (0%, 10%, 20%, 30%, 40%, and 50%), and pineapple juice extract with six levels of concentrations (0%, 1%, 2%, 3%, 4%, and 5%). Sensory data of seaweed dodol were analyzed using the Friedman test, while crude fiber, protein, fat, moisture, carbohydrate and ash contents were analyzed using a descriptive statistic method. The results showed that the best sensory values (appearance, smell, taste and texture) were obtained by seaweed dodol with the treatment of 30% maizena flour and 1% pineapple juice extract. The average crude fiber, protein, fat, moisture, ash and carbohydrate contents of seaweed dodol with this treatment was 4.24%, 1.65%, 1.79%, 23.74%, 0.74% and 72.09%, respectively.

Keywords: dodol, Eucheuma cottonii, maizena flour, pineapple extract

 

ABSTRAK

Dodol rumput laut diolah dengan menggunakan bahan dasar berupa rumput laut jenis Eucheuma cottonii dan bahan tambahan seperti gula, tepung, santan kelapa, garam, vanili dan lainnya. Penelitian ini bertujuan untuk mempelajari pengaruh penambahan tepung maizena dan ekstrak buah nenas terhadap kualitas dodol rumput laut. Perlakuan yang diberikan dalam penelitian ini terdiri atas dua faktor, yaitu konsentrasi tepung maizena (0%, 10%, 20%, 30%, 40%, dan 50%), dan konsentrasi sari buah nenas (0%, 1%, 2%, 3%, 4%, dan 5%). Data organoleptik dodol rumput laut dianalisis menggunakan uji Friedman, sedangkan data kadar serat kasar, kadar protein, kadar lemak, kadar air, kadar karbohidrat dan kadar abu dianalisa menggunaka statistik deskriptif. Hasil penelitian menunjukkan bahwa nilai organoleptik (kenampakan, bau, rasa dan tekstur) dodol rumput laut yang terbaik adalah perlakuan konsentrasi tepung maizena 30% dan konsentrasi ekstrak nenas 1%. Rata-rata kadar serat kasar dodol rumput laut pada perlakuan tersebut sebesar 4,24%, sedangkan kadar protein sebesar 1,65%, kadar lemak sebesar 1,79%, kadar air sebesar 23,74%, kadar abu sebesar 0,74% dan kadar karbohidrat sebesar 72,09%.

Kata kunci: dodol, Eucheuma cottonii, sari buah nenas, tepung maizena

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Published
2019-04-01