Inovasi Rengginang Sebagai Pangan Sumber Serat dengan Penambahan Rumput Laut Undari pinnatifida

Inovation of Rengginang as Food Source of Fiber with The Addition of Undaria pinnatifida Seaweed

  • Istiqomaturrosyidah Istiqomaturrosyidah Universitas Brawijaya

Abstract

Rengginang is a traditional Indonesian food that made from steamed glutinous rice, formed into round plates, dried and then fried. Rengginang can be modern food as a source of fiber with the adding of seaweed. The purpose of this study was to determine the effect of the subtitution of seaweed on the physical, chemical, and organoleptic quality of rengginang and to determine the concentration of seaweed which can make rengginang as a source of fiber. This research was conducted by using Randomized Block Design (RAK) with single factor that is subtitution of seaweeds with concentration 0, 5, 10, 15, 20, and 25%. The best treatment of rengginang was obtained from the subtitution of 15% seaweed with water content 10.94% (bk), evaporation of water 4.38%, and volume development 112.73%, and hedonic value which includes color 5.50; aroma 6,10; taste 6.00; and texture 5,7

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Published
2021-07-30
How to Cite
ISTIQOMATURROSYIDAH, Istiqomaturrosyidah. Inovasi Rengginang Sebagai Pangan Sumber Serat dengan Penambahan Rumput Laut Undari pinnatifida. Pro Food, [S.l.], v. 7, n. 1, p. 812-820, july 2021. ISSN 2443-3446. Available at: <https://profood.unram.ac.id/index.php/profood/article/view/169>. Date accessed: 30 nov. 2021. doi: https://doi.org/10.29303/profood.v7i1.169.

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