PENGARUH PENAMBAHAN EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS ES KRIM

Abstract

This research was based on the utilization of brown seaweed in food processing
does not yet exist. Brown seaweed contains a high enough nutrient that is useful
for thickening and stabilizer. This study aims to analyze the effect of the addition
of chocolate seaweed extract as much as 5%; 10% and 15% of the quality of ice
cream in terms of color, smell, texture and flavor. The type of this study was pure
experiments using a complete randomized design method of one factor, namely
the addition of brown seaweed extract (0%, 5%, 10% and 15%) for three
repetitions. Types of data used are primary data sourced from 30 semi-trained
panelists who provide answers to the questionnaire (organoleptic test format). The
data that has been obtained is tabulated and analyzed by variant (ANAVA). If
different then proceed with Duncan's advanced test. The result of the research
shows that there is significant influence between 0%; 5%; 10% and 15% to the
quality of chocolate seaweed ice. It can be concluded that the best percentage is
found in the addition of brown seaweed extract as much as 15% to the quality of
color, smell, texture and flavor.
Keywords: Seaweed Extract Chocolate, Ice Cream, Quality.