Mutu Kimia Dan Organoleptik Snack Pilus Rumput Laut Eucheuma cottonii Dengan Lama Penyimpanan Yang Berbeda

  • sekolah Tinggi Perikanan dan Kelautan Palu
  • sekolah Tinggi Perikanan dan Kelautan Palu
  • sekolah Tinggi Perikanan dan Kelautan Palu
Keywords: Pilus, Snack, Seaweed

Abstract

Pilus is a snack made from flour in general, Pilus is made by cutting small pieces of flour and then frying it. This food is suitable as a complement when eating meatballs or noodles, can also be just for snacks.The purpose of this study was to determine the effect of storage time on the chemical and organoleptic quality of pilus seaweed. The benefit of this research is to provide information about diversification of fishery products, especially seaweed. The experimental design used in this study was a Completely Randomized Design (CRD) with a different storage duration as a treatment consisting of: Storage of 30 days, 45 days, P 60 days, 75 days, Each treatment was repeated four (4) times so as to get the number of experimental units as much as 4x4 = 16 experimental units.The best results for the water content test were at 60 days storage at 1.36%, while the best ash content was at 30 days storage at 2.44%. for organoleptic test at 75 days storage, each flavor is 3.86, texture is 3.72, and color is 3.75, while for odor at 30 days storage is 3.71.

Published
2019-10-01
Section
Articles