Pengaruh substitusi tepung Gracilaria verrucosa terhadap kualitas dan kandungan yodium dodol
The impact of Gracilaria verrucosa flour substitution on the quality and iodine content of dodol
DOI:
https://doi.org/10.17844/axzb6p50Keywords:
gel strength, hedonic, proximate, seaweed flour, total plate countAbstract
Dodol is a food product made from glutinous rice flour, coconut milk, and sugar, and cooked until it reaches the desired texture. The addition of seaweed is expected to increase the consumption of nutrients, for example micronutrients, one of which is iodine. This study aimed to determine the best Gracilaria verrucosa seaweed flour based on its physical, chemical, and microbiological qualities, as well as its iodine content. This research was conducted experimentally using a completely randomized design (CRD), with G. verrucosa flour treatments, namely K (0%), T1 (1%), T2 (2%), and T3 (3%), with three replications. The results showed that the higher the concentration of G. verrucosa flour substituted into dodol, the hedonic value would decrease, but the texture and iodine content would increase. In addition, G. verrucosa flour substitution can also affect the value of water content, ash content, and total plate count (TPC). The best treatment was obtained from treatment T2 (2% seaweed flour), with product characteristics of slightly dark brown color, ginger aroma, light seaweed smell, light ginger sweet taste, seaweed aftertaste and chewy texture, as well as water content of (37.90%), ash content (0.86%), gel strength (311.50 gf), iodine content (592.81 μ/100 g) and TPC value (3.05×102 cfu/g). G. verrucosa flour has the potential to improve the quality and iodine content of dodol.
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