The Influence of Roselle extract (Hibiscus sabdariffa) on Quality Acceptance of Seawed Jam Prepared from Eucheumma cottoni

Dewanti, Amalia

dc.contributor.author	Dewanti, Amalia
dc.date.accessioned	2013-01-09T08:25:13Z
dc.date.available	2013-01-09T08:25:13Z
dc.date.issued	2013-01-09
dc.identifier.other	sumarni
dc.identifier.uri	http://repository.unri.ac.id:80/handle/123456789/1294
dc.description.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.	en_US
dc.description.provenance	Submitted by Sumarni Kastari (marnisumarni988@ymail.com) on 2013-01-09T08:25:13Z No. of bitstreams: 1 Amalia Dewanti - 0804114020.pdf: 33463 bytes, checksum: 52f1f4a9dc80ae9e9868bc273db8ccea (MD5)	en
dc.description.provenance	Made available in DSpace on 2013-01-09T08:25:13Z (GMT). No. of bitstreams: 1 Amalia Dewanti - 0804114020.pdf: 33463 bytes, checksum: 52f1f4a9dc80ae9e9868bc273db8ccea (MD5)	en
dc.description.sponsorship	SukirnoMus; N.Ira Sari	en_US
dc.language.iso	other	en_US
dc.subject	Seaweed	en_US
dc.subject	roselle	en_US
dc.subject	Jam	en_US
dc.subject	Quality acceptance	en_US
dc.subject	Water content	en_US
dc.subject	Reduced Sugar	en_US
dc.title	The Influence of Roselle extract (Hibiscus sabdariffa) on Quality Acceptance of Seawed Jam Prepared from Eucheumma cottoni	en_US
dc.type	Article	en_US