Ernawati2013-01-092013-01-092013-01-09sumarnihttp://repository.unri.ac.id:80/handle/123456789/1296The 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.otherSeaweedjamgingerconsumer acceptanceArticle