Mix vegetable leather is one of the seaweed in the form of a thin sheet made of pureed seaweed Eucheuma cottonii, green mustard porridge and suji extract. The purpose of this study was to determine the effect of seaweed porridge comparison with mustard slurry and extract concentration suji against chemical and organoleptic characteristics of the mix vegetable leather. While the purpose of this study was to produce a snack of local raw material so as to increase the added value in the development of green cabbage processed and able to support the efforts of diversification of products that can replace imported leather seaweed.udThe study was conducted in two stages, namely the preliminary research and primary research. The preliminary study included determination filtering seaweed porridge is best for use in primary research. In the main study, the method used in this study is a randomized block design (RAK) with 3 x 3 factorial in three replications. Variable comparison porridge seaweed porridge mustard and extract concentration suji, namely a1b1 (1: 1 and 9%), a1b2 (1: 1 and 12%), a1b3 (1: 1 and 15%), a2b1 (2: 1 and 9%), a2b2 (2: 1 and 12%), a2b3 (2: 1 and 15%), a3b1 (3: 1 and 9%), a3b2 (3: 1 and 12%) and a3b3 (3: 1 and 15%).udBased on the results of comparative studies with pureed pulp seaweed extract concentration suji mustard and real impact on color, flavor, aroma, texture, crude fiber and ash content but had no significant effect on water content. Selected samples of the main research is a1b3 by comparison porridge seaweed porridge mustard (1: 1) and concentration of the extract suji 15% of the moisture content 7.09%, ash content 23.21%, crude fiber content 19.05%, dietary fiber 67.96% and activity antioxidants at 31.23 ppm.udududKeywords: Mix Vegetable Leather, Seaweed Leather, Eucheuma cottonii, Green Mustard, Suji Extracts
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机译：混合植物皮是紫菜中的一种，其形式为薄片状，由海藻泥海藻，绿芥末粥和粟提取物制成。这项研究的目的是确定海藻粥与芥末浆和提取物浓度suji的比较对混合植物皮革化学和感官特性的影响。这项研究的目的是生产一种当地原材料的零食，以增加加工后的绿色白菜的开发附加值，并能够支持可以替代进口皮革海藻的产品多样化的努力。分两个阶段进行，即初步研究和基础研究。初步研究包括确定过滤海藻粥最适合在基础研究中使用。在主要研究中，本研究中使用的方法是在三个重复试验中使用3 x 3阶乘的随机区组设计（RAK）。可变比较粥紫菜粥芥末和提取物浓度suji，即a1b1（1：1和9％），a1b2（1：1和12％），a1b3（1：1和15％），a2b1（2：1和9％） ），a2b2（2：1和12％），a2b3（2：1和15％），a3b1（3：1和9％），a3b2（3：1和12％）和a3b3（3：1和15％） ） ud基于果浆海藻提取物浓度的芥末和对颜色，风味，香气，质地，粗纤维和灰分含量的实际影响而进行的比较研究结果，但对水分含量没有显着影响。选定的主要研究样品为a1b3，通过比较粥紫菜粥芥末（1：1）和15％的浓缩汁提取物suji的水分含量为7.09％，灰分含量为23.21％，粗纤维含量为19.05％，膳食纤维含量为67.96％和活性抗氧化剂，浓度为31.23 ppm。 ud ud ud关键字：混合植物皮革，海藻皮革，Eucheuma cottonii，绿芥末，Suji提取物
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