Open AccessQuality “crispy enbal”, fortified with seaweed
Author(s) -
Fien Sudirjo,
Ismael Marasabessy
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/517/1/012022
Subject(s) - food science , beta carotene , fiber , dietary fiber , algae , carotene , biology , mathematics , botany , chemistry , carotenoid , organic chemistry
Enbal is the local name of cassava which is popular in the Kei Islands. The purpose of this research is to improve the competitiveness of crispy “Enbal” made from 2 types of enbal ( Manihot utilisima ) enriched with seaweed ( Eucheuma cottonii ) to increase fiber content. This research is conducted in two steps. The first stage is the production of “enbal” flour from two types of enbal namely white and yellow enbal then analyzed with antioxidants (beta carotene) and fiber. The second stage is the production of crispy seaweed by adding 10, 20 and 30% seaweed. Then analyzed water content, protein, fat, fiber and beta-carotene. The results of the first phase of the study showed that the white fibers (2.02%) and yellow (2.47%) were not significantly different, while the beta-carotene content of yellow enbal (4.27mg / kg) was higher than the white (<0.02mg / kg). The results of the second stage of the study showed that the yield of crispy seaweed Enbal enriched with 30% seaweed was higher than the other treatments, while the other parameters did not differ.