KUALITAS SELAI YANG DIOLAH DARI RUMPUT LAUT, Gracilaria verrucosa, Eucheuma cottonii, SERTA CAMPURAN KEDUANYA

https://doi.org/10.22146/jfs.2904

Eko N. Dewi(1*), Titi Surti(2), Ulfatun Ulfatun(3)

(1) Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
(2) Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
(3) Jurusan Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro
(*) Corresponding Author

Abstract


The aims of this research were to investigate the physical, chemical and organoleptic quality of jam that processed from 3 different seaweeds raw material. Materials that used in this research were Gracilaria verrucosa, Eucheuma cottonii and its combination. Seaweeds were boiled, blended, mixed with sugar and stirred for 20 minutes and jams are packaged. The experimental design applied was Completely Randomized Design with 3 treatments and each treatments were triplicates. Data on moisture content, sugar content, crude fi ber, pH, water activity, viscosity and sensory evaluation were tested with analyzes of variance. The HSD test was conducted in order to determine the differences among treatments. While sensory evaluation data were analyzed by using Kruskall Wallis test.

Based on the results, moisture content of combination jam were significantly different (P<0.05) from E. cottonii jam, but it did not significantly different (P>0.05) to G. verrucosa jam. Water activity of combination jam showed there were significantly different (P<0.05) from E. cottonii jam, but it did not significantly different (P>0.05) to G. verrucosa jam. While, between G. verrucosa and E. cottonii showed did not significantly different (P>0.05). For pH value, sugar content, and crude fi ber content showed did not significantly different (P>0.05). There were highly signifi cant different (P<0.01) on the viscosity of E. cottonii jam from G. verrucosa jam, and it was significantly different (P<0.05) to its combination jam. While, viscosity of its combination jam did not significantly different (P>0.05) from G. verrucosa jam. The sensory evaluation (color, texture, taste and odor) results indicated that there were signifi cant differences (P<0.05) among treatments. However the spreads characteristic showed did not significantly different (P>0.05).


Keywords


jam, quality, seaweeds

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DOI: https://doi.org/10.22146/jfs.2904

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