Effect of seaweed powder (Euchema cottonii) as a source of fiber on preference level of puff pastry
Mohammad Farizan Riadi, Emma Rochima, Iis Rostini, Rusky Intan Pratama
This research aims to determine the effect of ratio of Euchuema cottoonii and wheat flour for making Puff Pastry to the level of preference of panelists. This research was held at the Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in December 2019- February 2020. The method used in the research was the experimental method with the treatment of four ratio of Eucheuma cottonii powder and wheat flour use, that are 100 % wheat flour, 5% Euchema cottonii powder: 95% wheat flour, 10% Euchema cottonii powder: 90% wheat flour, 15% Euchema cottonii powder: 85% wheat flour. Data processing using Friedman Test and Bayes Test. The observations made are the hedonic test which includes appearance, aroma, texture and flavor. chemical tests that is crude fibre content test. The results showed Puff Pastry with ratio of 5% Euchema cottonii powder: 95% wheat flour use. which was most preferred by panelists with an average score of appearance was 7.60, aroma was 7.70, texture was 8.30 and flavor was 7,80. Chemical test results of fibre content was 27,12%.