Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)

1st International Conference on Fisheries and Marine Science

Firdarini, I.R.^1 ; Kismiyati^2 ; Manan, A.^3

Aquaculture Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

60115, Indonesia^1

Department of Fish Health Management, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

60115, Indonesia^2

Department of Marine, Faculty of Fisheries and Marine, Universitas Airlangga, Surabaya

60115, Indonesia^3

关键词: Completely randomized designs;    Consumption patterns;    Eucheuma cottonii;    Flakes;    Food consumption;    Sensoric properties;    Sensory characteristics;    Soybean;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/236/1/012126/pdf
DOI  :  10.1088/1755-1315/236/1/012126

来源: IOP

【 摘 要 】

Nowdays, food consumption pattern has change and demands practicality without compromising nutritional fulfillment. Therefore flakes are produced, which can support today's consumption pattern and take advantage of Indonesia's marine product. Seaweeds that are high dietary food can be combined with protein from soybean. This study aims to find out the effect of seaweed and soy flour concentration toward chemical and sensoric properties of flakes. The experimental design used is Completely Randomized Design. The data were analyzed using ANNOVA and proceeded with Duncan's Multiple Range Test. The best flake was found in the treatment with seaweed and soybean concentration of 2:1.