Karakteristik Mutu Sensori Bakso Nabati Rumput Laut

Authors

  • Silvia Oktavia Nur Yudiastuti Politeknik Negeri Jember
  • Agung Wahyono Politeknik Negeri Jember
  • Titik Budiati Politeknik Negeri Jember
  • Maudiadwi Arsiwi Politeknik Negeri Jember

DOI:

10.25047/jofe.v1i1.3024

Keywords:

Eucheuma cottonii, functional food, Gluten free, new product, vegetarian

Abstract

Meatballs are a food favored by the community, with the number of buyers classified as frequent at +30% even though the calories are high, reaching 68 calories per piece with a fat content of 60%. The purpose of this study was to produce vegetable meatballs with lower fat but high fiber content. The vegetable meatballs in this study were produced using Eucheuma cottonii seaweed gel without meat and wheat flour as its raw materials. The vegetable meatballs can be intended for consumers with certain conditions. The research method used was experimental using a randomized block design (RAK). The treatment in this study was the concentration of E.cottonii seaweed gel in the product formulation which was 0.5%, 1%, 1.5%, 2%, and 2.5%. Each treatment was repeated three times. The observed response was consumers' acceptance using hedonic and hedonic quality tests and the fat content of meatballs. The results showed that vegetable meatballs with 1.5% gel content were the most preferred by panelists which contain 3.5% crude fiber and 14% fat.

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Published

23-01-2022

How to Cite

Yudiastuti, S. O. N., Wahyono, A., Budiati, T., & Arsiwi, M. (2022). Karakteristik Mutu Sensori Bakso Nabati Rumput Laut. JOFE : Journal of Food Engineering, 1(1), 33–39. https://doi.org/10.25047/jofe.v1i1.3024

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