CHLOROPHYLL-a ANALYSIS OF Eucheuma cottonii THAT ADDED TOTHE BROWNIES

摘要

This research aimed to know the content of chlorophyll-a of Euchema cottonii naturally and those steamed with brownies and hedonic test to know the desirability of panelists to brownies with adding Euchema cottonii. Euceuma cottonii that analyzed theamount of chlorophyll-a with and without steaming process. Eucheuma cottonii with steaming process consist of 5%, 10% and 15% of brownies weight, for hedonic analysis and scoring, brownies stored during 0, 3 and 6 days at a temperature of 5°C. Data about the chlorophyll-a and scores of panelists analyzed by ANOVA followed by honest real difference test at significance level of 5%. The results showed that the concentrations of Eucheuma cottonii influential difference significantly on the texture, color,aroma and flavor of brownies. The chlorophyll-a content of natural Eucheuma cottonii of 63.570 mg/g and 38.625 mg/g of the steaming process. Proportion 10% of Eucheuma cottonii and 3 days of storage time is the best formula.