Melola Discovery

← Melola Discovery

Journal

PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP KUALITAS SENSORIK DAN PROKSIMAT PUDING

Jurnal Fish Protech · Vol. 2 No. 2 (2019) · pp. 244–250

DOI
10.33772/jfp.v2i2.9475
ISSN
2621-1475
Published
2019-10-31
Publisher
Universitas Halu Oleo
Language
eng

Abstract

ABSTRACT The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatments P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10%: S 15%: TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P 0.05) then further testing was carried out by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%. Keywords: Chemical test, Puding, Sea weed (Eucheuma cottonii), sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap uji sensorik dan uji kimia puding rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu: P1 = rumput laut 100g, P2= rumput laut 125g, P3= rumput laut 150g, P4= rumput laut 200g dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat berpengaruh nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian menunjukkan pengaruh sangat nyata terhadap nilai sensori meliputi warna dan tekstur sedangkan rasa berpengaruh sangat nyata namun diperoleh pengaruh tidak nyata pada aroma. Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu dimana memiliki nilai rasa 4,26, tekstur 5,49, aroma 4,4, dan rasa 4,5. Hasil penelitian menunjukkan kadar air antara 74,24%-68,49%, kadar abu 3,44%-3,30%, dan kadar protein 0,108%-0,133%.Kata kunci: Puding, Rumput laut (Eucheuma cottonii), sensori, Uji kimia

Collaboration network of the authors

40 authors · 113 co-authorship links · 2 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinAffiliation unknown21
Ansharullah AnsharullahUniversitas Halu Oleo16
Suwarjoyowirayatno SuwarjoyowirayatnoUniversitas Halu Oleo10
SRI WAHYUNIAffiliation unknown6
La KarimunaAffiliation unknown5
Abdu Rahman BacoAffiliation unknown4
Asnani AsnaniUniversitas Halu Oleo4
SRI REJEKIUniversitas Halu Oleo4
Hermanto HermantoAffiliation unknown3
La Ode HuliUniversitas Halu Oleo3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Alfreski Sangri SesaAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Arifi JaldinUniversitas Halu Oleo2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Djukrana WahabAffiliation unknown1
Windriani Citra Lestari LolopayungUniversitas Halu Oleo1
Jusman JusmanUniversitas Halu Oleo1
Arsad ArsadUniversitas Halu Oleo1
Mohamad Nuh IbrahimUniversitas Halu Oleo1
Ashar SuhadarUniversitas Halu Oleo1
Feti FeraUniversitas Halu Oleo1
Sitti Muthmaina AbdjanurUniversitas Halu Oleo1
Astri RahayuUniversitas Halu Oleo1
La TandaUniversitas Halu Oleo1
Lia MitraUniversitas Halu Oleo1
Andi Besse PatadjaiUniversitas Halu Oleo1
Syahrul SyahrulHasanuddin University1
Muhammad Ihsan DikiUniversitas Halu Oleo1
Fazirul MaulanaUniversitas Halu Oleo1
Muhammad Javid IqbalUniversitas Halu Oleo1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Oct 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma cottonii) TERHADAP KUALITAS SENSORIK DAN PROKSIMAT PUDING</dc:title>
	<dc:creator>Syafar, Ahmad</dc:creator>
	<dc:creator>Haslianti, Haslianti</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aims of this study are to determine the effect of seaweed (Eucheuma cottonii) and mackerel scad fish (Decapterus spp.) ratio for the organoleptic, physical and chemical test of crackers. This study used a Completely Randomized Design (CRD) which four treatments  P1 (FM 20%: S 5%: TF 75%), P2 (FM 15%: S 10%: TF 75%), P3 (FM 10% : S 15% : TF 75%) and P4 (FM 5%: S 20%: TF 75%) with three times replications. Observation data were analyzed using ANOVA (Analysis of Variance) at the level of 95%, if there were significant differences (P 0.05) then further testing was carried out by DMRT (Duncan Multiple Range Test) at 95% significance level. The result showed that seaweed and mackerel scad meat ratio had a significant effect on sensory values (aroma, taste, and crispness). The best results for the sensory test were found in P1 where the taste and aroma value was 7.8 and 7.7, while the best result for texture, crispness, and appearance are 7.2, 4.3 and 7.3 was found in P4. The chemical test on crackers for protein, water content and crude fibre was 6,97% - 11,50%, 3,80% - 4,96% and 1,81-4,44% respectively. The physical test of the rising volume shows that P4 had the highest value with 92%. Keywords: Chemical test, Puding, Sea weed (Eucheuma cottonii), sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan rumput laut terhadap uji sensorik dan uji kimia puding rumput laut (E. cottonii). Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan yaitu : P1 = rumput laut 100g, P2= rumput laut 125g, P3=  rumput laut 150g, P4= rumput laut 200g dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf  95%, apabila terdapat berpengaruh nyata (P0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf nyata 95%. Hasil penelitian menunjukkan pengaruh sangat nyata terhadap nilai sensori meliputi warna dan tekstur sedangkan rasa berpengaruh sangat nyata namun diperoleh pengaruh tidak nyata pada aroma.  Hasil terbaik untuk penilaian sensori terdapat pada perlakuan P4 yaitu dimana memiliki nilai rasa 4,26, tekstur 5,49, aroma 4,4, dan rasa 4,5. Hasil penelitian menunjukkan kadar air antara 74,24%-68,49%, kadar abu 3,44%-3,30%, dan kadar protein 0,108%-0,133%.Kata kunci: Puding, Rumput laut (Eucheuma cottonii), sensori, Uji kimia</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-10-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/9475</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i2.9475</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019; 244-250</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/9475/6691</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
</oai_dc:dc>