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.