Pengaruh Penambahan Rumput Laut terhadap Nilai Hedonik Produk Roti Manis Berbahan Dasar Tepung Ubi Jalar

Abstract

This study aims to make a sweet bread formula based on sweet potato flour with the addition of Kappaphycus alvarezii seaweed. This research consists of two stages, namely preliminary research and main research. Preliminary research is the manufacture of sweet potato flour and seaweed porridge. The main research is the formulation stage. Organoleptic data analysis used was Kruskall-wallis with test parameters namely taste, texture, aroma, color and appearance. Further tests were carried out with Duncan. The results showed that the addition of seaweed porridge had a significant effect on the hedonic value of appearance, texture, aroma, color and taste with an average value of 5.27-7.37 with criteria from 'neutral' to 'like'.