Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)

I. R. Firdarini; A. Manan

doi:10.1088/1755-1315/236/1/012126

Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)

I. R. Firdarini, Kismiyati, A. Manan

Research output: Contribution to journal › Conference article › peer-review

2 Citations (Scopus)

Abstract

Nowdays, food consumption pattern has change and demands practicality without compromising nutritional fulfillment. Therefore flakes are produced, which can support today's consumption pattern and take advantage of Indonesia's marine product. Seaweeds that are high dietary food can be combined with protein from soybean. This study aims to find out the effect of seaweed and soy flour concentration toward chemical and sensoric properties of flakes. The experimental design used is Completely Randomized Design. The data were analyzed using ANNOVA and proceeded with Duncan's Multiple Range Test. The best flake was found in the treatment with seaweed and soybean concentration of 2:1.

Original language	English
Article number	012126
Journal	IOP Conference Series: Earth and Environmental Science
Volume	236
Issue number	1
DOIs	https://doi.org/10.1088/1755-1315/236/1/012126
Publication status	Published - 1 Mar 2019
Event	1st International Conference on Fisheries and Marine Science, InCoFiMS 2018 - East Java, Indonesia Duration: 6 Oct 2018 → …

Keywords

Flakes
Seaweed
Soybean

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1088/1755-1315/236/1/012126

Cite this

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title = "Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)",

abstract = "Nowdays, food consumption pattern has change and demands practicality without compromising nutritional fulfillment. Therefore flakes are produced, which can support today's consumption pattern and take advantage of Indonesia's marine product. Seaweeds that are high dietary food can be combined with protein from soybean. This study aims to find out the effect of seaweed and soy flour concentration toward chemical and sensoric properties of flakes. The experimental design used is Completely Randomized Design. The data were analyzed using ANNOVA and proceeded with Duncan's Multiple Range Test. The best flake was found in the treatment with seaweed and soybean concentration of 2:1.",

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T1 - Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)

AU - Firdarini, I. R.

AU - Kismiyati,

AU - Manan, A.

N1 - Publisher Copyright: © Published under licence by IOP Publishing Ltd.

PY - 2019/3/1

Y1 - 2019/3/1

N2 - Nowdays, food consumption pattern has change and demands practicality without compromising nutritional fulfillment. Therefore flakes are produced, which can support today's consumption pattern and take advantage of Indonesia's marine product. Seaweeds that are high dietary food can be combined with protein from soybean. This study aims to find out the effect of seaweed and soy flour concentration toward chemical and sensoric properties of flakes. The experimental design used is Completely Randomized Design. The data were analyzed using ANNOVA and proceeded with Duncan's Multiple Range Test. The best flake was found in the treatment with seaweed and soybean concentration of 2:1.

AB - Nowdays, food consumption pattern has change and demands practicality without compromising nutritional fulfillment. Therefore flakes are produced, which can support today's consumption pattern and take advantage of Indonesia's marine product. Seaweeds that are high dietary food can be combined with protein from soybean. This study aims to find out the effect of seaweed and soy flour concentration toward chemical and sensoric properties of flakes. The experimental design used is Completely Randomized Design. The data were analyzed using ANNOVA and proceeded with Duncan's Multiple Range Test. The best flake was found in the treatment with seaweed and soybean concentration of 2:1.

KW - Flakes

KW - Seaweed

KW - Soybean

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DO - 10.1088/1755-1315/236/1/012126

M3 - Conference article

AN - SCOPUS:85063405988

SN - 1755-1307

VL - 236

JO - IOP Conference Series: Earth and Environmental Science

JF - IOP Conference Series: Earth and Environmental Science

IS - 1

M1 - 012126

T2 - 1st International Conference on Fisheries and Marine Science, InCoFiMS 2018

Y2 - 6 October 2018

ER -

Chemical and Sensory Characteristics of Flakes Made from Seaweed (Eucheuma cottonii) and Soybean (Glycine max (L.) Merill)

Abstract

Keywords

UN SDGs

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