Ikhsan, Nur Muhamad (2022) KARAKTERISTIK OLAHAN KOPYOR RUMPUT LAUT Kappaphycus alvarezii DENGAN TEPUNG RUMPUT LAUT Gracilaria sp. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Kopyor is a product of kopyor coconut. The size of the kopyor coconut is a determine factor in the price of fruit, fruit with a larger size has a higher selling price. It is necessary to innovate synthetic kopyor with seaweed flour substitution Gracilaria sp. become one way to be able to enjoy kopyor at an affordable price.The advantage of making synthetic kopyor is that the added value produced from seaweed raw materials is very high. Kopyor with seaweed flour as raw material Gracilaria sp. is expected to be one of the soft drinks with high nutritional value. This reasearch purpose to find the optimum formulation to make seaweed kopyor based on Gracilaria sp. and Kappaphycus alvarezii seaweed. The main research is the manufacture of processed kopyor with seaweed flour substitution Gracilaria sp. organoleptic tests include (color, scent, taste), chemical (moisture, ash, protein and fat content). Bacterial contamination was also tested in this study. The results of the best treatment were color 3.93 (slightly white), scent 4.5 (slightly fragrant kopyor) and taste 4.2 (slightly sweet). The water content is 82.75%, the ash content is 0.4%, the protein content is 2.22% and the fat content is 4.65%. The amount of microbiological contamination is 49 x 103 cfu/g. Based on the organoleptic, chemical and bacterial contamination of processed kopyor with grass flour substitution Gracilaria sp. the best treatment was seaweed flour as much as 7 grams.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Kopyor merupakan salah satu hasil produk dari kelapa kopyor. Ukuran kelapa kopyor menjadi faktor penentu harga buah, buah dengan ukuran lebih besar memiliki harga harga jual yang lebih tinggi. Perlu dilakukannya inovasi kopyor sintetis dengan substitusi tepung rumput laut Gracilaria sp. menjadi salah satu cara agar dapat menikmati kopyor dengan harga yang terjangkau. Keunggulan pembuatan kopyor sintetis memiliki nilai tambah yang dihasilkan dari bahan baku rumput laut sangat tinggi. Kopyor dengan bahan baku tepung rumput laut Gracilaria sp. diharapkan menjadi salah satu minuman ringan yang bernilai gizi tinggi Penelitian ini bertujuan untuk mencari formulasi optimum pada pembuatan kopyor sintetis dengan menggunakan tepung agar dari rumput laut Gracilaria sp. Penelitian utama meliputi pembuatan olahan kopyor dengan substitusi tepung rumput laut Gracilaria sp. berdasarkan organoleptik (warna, aroma, rasa), kimia (kadar air, abu, protein dan lemak) dan cemaran bakteri. Penelitian ini meliputi warna 3,93 (agak putih), aroma 4,5 (harum khas kopyor) dan rasa 4,2 (agak manis). Kadar air 82,75%, kadar abu 0,4%, kadar protein 2,22%, kadar lemak 4,65% dan kadar karbohidrat 8,47%. Jumlah cemaran mikrobiologi sebesar 49 x 103 cfu/g. Berdasarkan organoleptik, kimia dan cemaran bakteri olahan kopyor dengan substitusi tepung rumput Gracilaria sp. direkomendasikan pada penggunaan tepung rumput laut sebanyak 7 gram. | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Mr Ikhsan Nur Muhamad | |||||||||
| Date Deposited: | 15 Feb 2023 15:38 | |||||||||
| Last Modified: | 15 Feb 2023 15:38 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/16646 |
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