UNIVERSITAS AIRLANGGA



Detail Article

Media Gizi Indonesia

ISSN 1693-7228

Vol. 1 / No. 3 / Published : 2006-01

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Original Article :

Influence of sugar addition and types of drying method towards products of sweetened seaweed

Author :

  1. Rita Ismawati*1
  2. Nurul Qamariyah Tualeka*2
  1. State University of Surabaya
  2. State University of Surabaya

Abstract :

Sweetened fruit is a kind of food product, which generally made from fruit and high concentrate of sugar melt. Nowadays, food diversification grows well to provide more variation of food. Sweetened seaweed is one of the examples. Seaweed contains various kind of nutrition, i.e. carbohydrate, vitamins, protein, fat, sodium, calcium, magnesium, and iodine which are essentials for human health. This research was using four (4) composition of seaweed and sugar, i.e. (1:1:1), (1:1,5:1), (1:2:1) and (1:2,5:1), with two (2) kind of drying methods (natural drying using solar dryer for 5 hour and artificial drying using electrical oven for 3 hours). This research was aimed to know the influence of sugar addition and drying method towards color, texture, aroma, taste and panelist’s acceptance rate towards the products; to know the favorable essence added to the products; and to know the nutrition content of the most favorite sweetened seaweed. Double Varian Classification Technique was used to analyze color, texture, aroma, taste and panelist’s acceptance rate towards the products. While to know the favorable essence, Single Varian Classification Technique was used. And nutrition content was test in Balai Laboratorium Kesehatan Daerah Surabaya. Research results showed that the addition of sugar in specific amount give significant effect on color, taste and panelist’s acceptance rate towards the products. While the drying methods was not give a significant effect. And so was the interaction of sugar amount and drying methods. Mocca essence sweetened seaweed was the most favorite product, and its nutrition content test showed that this product contain 0,39% protein, 16,23% fat, 9,98% powder, 23,07% water, and 0,031% iodine.

Keyword :

Sugar, drying method, sweetened seaweed,


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Archive Article

Cover Media Content

Volume : 1 / No. : 3 / Pub. : 2008-01
  1. Food consumption pattern of mother, length of exclusive breastfeeding, and the development of baby/ child weight
  2. The role of biotechnology in foodsafey
  3. Influence of sugar addition and types of drying method towards products of sweetened seaweed
  4. The scarcity of food availability and food consumption pattern of under welfare families in food insecurity period
  5. The diagnosis of malnutrition
  6. Difference of anemia prevalence and finess between female adolescent of islamic boardings school in coastal area and non coastal area
  7. The correlation of iodine and tiosianat level, and food consumption pattern to the incidence of goitre among school age children in endemic and non-endemic area
  8. Correlation of food consumption to anemia status among elementary school students in endemic area of malaria

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