Abstract:
The research was conducted at the Laboratory of Fish Proccesing Technology and
Laboratory of Food Chemistry, Faculty of Fisheris and Marine Science, University of Riau in June
2012. The purpose of the research was to evaluate the effect of ginger extract on consumer
acceptance of seaweed jam. About 3 kg dry seaweed were taken from a fish market in Pekanbaru.
The seaweed was ground and made for jam. Four formulations were prepared by using of 250 gr
seaweed with ginger extract 0 ml (control), 40 ml, 50 ml, and 60 ml. All jam weresensorically
evaluated on consumer acceptance by 80 panelist. The jams were also analyzed for mouisture and
reduced sugar. The result showed that the seaweed jam added with 60 ml ginger extract was the
most acceptance product. Mouisture and reduced sugar of the product was 33,80% and 56,47%
respectively.
