Abstract:
The research was conducted at the Laboratory of Fish Processing Technology and
Laboratory of Food Chemistry, Faculty of Fisheries and Marine Science University of Riau in July
2012. The purpose of the research was to evaluated the effect of rosela extract on quality acceptance
of seaweed jam. Dry seaweed was taken from a fish market in Pekanbaru. The seaweed was ground
and added with Rosela extract ; 5%. 10% and 15% of the seaweed weight and was cooked for jam.
The product was analyzed for sensory quality, moisture and reduced sugar. The result indicated
that the seaweed jam added 15% Rosela extract was the superior product. Water content and
reduced sugar of the product was 48,74% and 30,99% respectively.
