Abstract
Seaweed as a source of nutrition contains carbohydrates, protein, lipid and ash. Ones of ingredients that works for healthy were dietary fiber. Eucheuma cottonii seaweed contains carrageenan, which can act as a stabilizer, a material thickening, gelling agent, and emulsifiers. This research is aim to know the level of resilience Dodol with the proportion of seaweed and cooking time. The study was conducted using a randomized block design consisting of two factors. The first factor is proportions seaweed thickener composition, glutinous rice flour, rice flour (30:35:30, 40:25:20, 50:15:10), the second factor is cooking time (20, 30, 40 minutes) repeated three times. The observations parameter includes moisture content, ash content, protein, lipid, crude fiber, and texture.The research results showed that has interaction between the proportion of seaweed and cooking time. The proportion of seaweed and cooking time gives effect to the moisture content and the texture of dodol seaweed. The proportions give effect to the moisture content, ash, lipid, crude fibre, and texture while treatment cooking time gives effect to the moisture content, ash, protein, lipid, and texture of dodol seaweed. The best treatment is produced by treatment of 50 g of seaweed: 15 g of glutinous rice: 10 g of rice flour and 40 minutes cooking time with the result 62.10% moisture content, 3.32% ash content, 2.42% protein, 3.25% lipid, 5.20% crude fibre, 76.70 N texture.
Highlights
Seaweed can be developed into various types of derivative products with high health value
The ideal water content of dodol seaweed ranges from 46.20 - 63.57%, the complete results are presented in Table 1 and Figure 1 & 2
The proportion of seaweed and cooking time have an effect on quality of dodol seaweed
Summary
Seaweed can be developed into various types of derivative products with high health value. Seaweed type Euchema cottonii L. as producer of carrageen have high fiber content. The dietary fiber content of seaweed Eucheuma cottonii reached 67.5% consisting of 39.47% insoluble food fiber and 26.03% water soluble (Kasim, 2004 in Tamaheang et al, 2017). We used seaweed powder as carrageen made from seaweed species Eucheuma cottonii has the potential to serve as a healthful food provides a chewy texture. The composition of 1 kg dodol consists of 1 kg of glutinous rice flour, 1 to 1.3 kg of sugar, 0.8 kg of brown sugar, 1.5 kg of coconut milk, 3.5 litre of filtered water and including rice flour 1 kg brown sugar 0.5 kg to 0.8 kg, coconut milk 1⁄2 ltr, and half of the filtered water (Nasaruddin et al, 2012)
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