The Use of Seaweed Flour (Kappaphycus alvarezii) as an Innovation in the Manufacture of High Fiber Fettucine Paste Products

Abstract

Abstract Fettucine is one type of pasta that is generally made from wheat flour with a mixture of eggs and water. Wheat flour is rich in carbohydrates and low in fiber can cause obesity. One of the alternatives to overcome this problem is to increase fiber consumption by utilizing fishery commodities such as seaweed to be the main ingredient in making fettucine, namely Kappaphycus alvarezii seaweed flour. This study used experimental laboratory research methods to determine the effect of adding Kappaphycus alvarezii seaweed flour as a source of fiber to the nutritional value and organoleptic characteristics of fettucine. The design used was a completely randomized design (CRD) with one factor, consisting of 4 concentration treatments and 3 replications. The results showed that there was a significant difference between treatments (P<0.05). The highest nutritional value is obtained from the addition of 50% containing water (26,18%), ash (3,58%), protein (3,04%), fat (5,83%), fiber (3,29%), and carbohydrate (58,08%). Meanwhile, organoleptic test results with hedonic parameters showed the best treatment at the addition of 20% with an average color value (6,50%), aroma (6,77%), texture (7,17%), and taste (6,87%).