PENGARUH PENAMBAHAN BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KAPASITAS ANTIOKSIDAN DAN SIFAT SENSORI NORI RUMPUT LAUT (Eucheuma spinosum)

Authors

  • Sri Novalina Amrizal Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanungpinang
  • Endah Putri Apriliani Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanjungpinang
  • Desi Ramadhani Jurusan Teknologi Hasil Perikanan, Fakultas Ilmu Kelautan dan Perikanan, Universitas Maritim Raja Ali Haji, Tanungpinang

DOI:

https://doi.org/10.31629/marinade.v3i02.3398

Keywords:

nori, red spinach, seaweed

Abstract

This study aims to determine the antioxidant capacity and sensory properties of the produced seaweed Eucheuma Spinosum and red spinach Amaranthus tricolor L. The observations made included the antioxidant activity test, hedonic test and water content. The results showed that the moisture content of nori seaweed and red spinach ranged from 15.83-17.66%. The best water content was found in treatment A which had the lowest water content value of 15.83%. In the hedonic test the formulations of the two samples of seaweed and red spinach had no significant effect on the hedonic test on the appearance, color, taste, aroma and texture values with overall acceptance, namely like. The antioxidant capacity of nori Eucheuma Spinosum and red spinach is very weak because the IC50 value is greater than 200 ppm with nori IC50 nori A 38309 ppm, while nori B has an IC50 of 534.36 ppm.

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Published

2020-10-31

Issue

Vol. 3 No. 02 (2020): Marinade

Section

Articles

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How to Cite

Amrizal, S. N., Apriliani, E. P., & Ramadhani, D. (2020). PENGARUH PENAMBAHAN BAYAM MERAH (Amaranthus tricolor L.) TERHADAP KAPASITAS ANTIOKSIDAN DAN SIFAT SENSORI NORI RUMPUT LAUT (Eucheuma spinosum). Marinade, 3(02), 121-127. https://doi.org/10.31629/marinade.v3i02.3398