The Effect of Additional Spirulina Flour on Organoleptic Characteristics and Level of Liked on Donuts

Fisheries

This study aims to determine the best level of addition of spirulina flour to the most preferred donuts based on organoleptic characteristics. The research method was carried out experimentally consisting of 4 treatments with the addition of spirulina flour of 0%, 8%, 10%, and 12% with 15 semi-trained panelists as replicates. Parameters observed were organoleptic characteristics which included appearance, smell, taste and texture and proximate analysis. Analysis of the preference test using the test Friedman and to determine the most important characteristics using the test Bayes. Hedonic test and proximate test were analyzed descriptively. Based on the results of the study, the most preferred product by the panelists was spirulina donuts with the addition of 10% spirulina flour which had a good appearance, had a distinctive smell but not too strong, a sweet and savory taste, and a dense and crunchy texture, with a median value. the appearance, smell, taste, texture of each 7. The results of the proximate test showed that the most preferred donut with the addition of 10% spirulina had a water content of 23.21%, an ash content of 0.93%, a carbohydrate content of 72.15%, a protein content of 18, 36%, and 6.95% fat content.

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