Mushollaeni, Wahyu and Rusdiana, Supardi Peer Review Optimizing The Use of Alginate from Sargassum and Padina as Natural Emulsifier and Stabilizer in Cake. Journal of Agriculture and Food Technology.
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Peer Review Artikel_Optimizing The Use of Alginate-Wahyu.pdf - Peer Review Download (3MB) | Preview |
Abstract
Optimizing the use of alginate as a natural emulsifier and stabilizer in cake, using alginate of 6 types alginofit. Alginofit used were S. crassifolium (C), S. polycystum (O), Padina (N), S. echinocarpum (H), S. duplicatum (D) and S. binderi (B), which came from the rocky beach of Yogyakarta. This study used a randomized block design with 18 formulations with the treatment of 3 levels alginate: 0.5% (1), 0.75% (2) and 1% (3). Based on the experiment, to obtain good quality of cake, especially chocolate cake, should be added with 0,75% alginate from S. duplicatum. The cake of these experiment had composition of fat, water content, ash content and protein content were 18,98%; 19,67%; 2% and 63,1%. The content of Na and Ca were 51,04 ppm and 914,90 ppm.
| Item Type: | Other |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Dr.T. Wahyu Mushollaeni |
| Date Deposited: | 29 Aug 2020 23:32 |
| Last Modified: | 29 Aug 2020 23:32 |
| URI: | http://repository.unitri.ac.id/id/eprint/1454 |
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