DAYA TERIMA KERUPUK BANTAL DENGAN PENAMBAHAN FLAKES SELADA LAUT (ULVA. LACTUCCA) SEBAGAI ALTERNATIF SNACK SEHAT

Anisa Rusliana, Susi Susi, Lia Handayani, Rulita Maulidya

Abstract


Sea lettuce chips (Ulva lactuca) are a type of snack enriched with green algae, which is potential as a functional food source. This study aims to determine the level of consumer preference for "pillow" chips (kerupuk bantal) with different percentages of sea lettuce flakes addition. The experimental method used four treatments: P1 (0%), P2 (3%), P3 (5%), and P4 (7%). Organoleptic tests were conducted by 30 untrained panelists using a 9-point hedonic scale to assess parameters of taste, aroma, color, texture, and appearance. Data were analyzed using the Kruskal-Wallis test, followed by the Mann-Whitney U test at a 95% confidence level, and the Bayes method to determine the best treatment. The results showed that treatment B (3% sea lettuce) obtained the highest scores across all parameters: taste (8.04), aroma (7.84), color (7.52), texture (88.36), and appearance (6.88). Based on the Bayes method, treatment B was ranked as the best formulation and most preferred by panelists. Further research is recommended to evaluate the physical and chemical properties of the product.

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References


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