The Effect of Seaweed ( Eucheuma cottonii ) on Consumer Acceptance of Dried Noodles
No Thumbnail Available
Date
2013-01-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
The research was conducted at the Laboratory of Fish Processing Technology and Food
Chemistry Faculty of Fisheries and Marine Science, University of Riau in Mei 2012. The research
was intended to determine the effect of seaweed on consumer acceptance of dried noodles. About 6
kg dry seaweed were taken from a fish market in Pekanbaru. The seaweed was ground and made
for seaweed flour. Four formulations of dried noodle were prepared by addition of different
percentage of seaweed flour: 0% (control), 10%, 20% and 30%. The final products were estimated
for consumers acceptance, moisture, protein and crude fiber. The result indicated that the dried
noodles fortified with 100 g seaweed flour was the best quality product. Proximat compotition of
the product was moisture: 3.974%, protein: 12.652% and crude fiber: 0.741%.
Description
Keywords
seaweed, dried noodle, consumer acceptance