EFFECT OF SPIRULINA (Arthrospira platensis) ADDITION ON LEVEL OF PREFERENCE IN CEREAL BAR

Fisheries and Marine Science

This study aims to determine the best level of addition of spirulina flour to the most favorable cereal bars based on organoleptic characteristics. The research method was carried out experimentally, consist of 4 treatments with 0%, 9%, 12%, and 15% addition of spirulina flour with 20 semi-trained panelists as repetitions. Parameters observed were organoleptic characteristics which included appearance, aroma, taste and texture and proximate analysis. The analysis of favorability uses Friedman test while the determination of the most important characteristic using Bayesian method. Hedonic test and proximate test were analyzed descriptively. Based on the results of the study, the most favorable product by the panelists was spirulina cereal bars with the addition of 12% spirulina flour which had a good appearance, had a distinctive but not too strong aroma, a sweet and savory taste, and a dense and chewy texture, with a median value of appearance, aroma, taste, texture of 7 each. The results of the proximate test showed that the most preferred cereal bar with the addition of 12% spirulina had a water content of 12. 68%, 2.14% of ash, 66.07% of carbohydrates content content,13.09% of protein content and 6. 02% of fat content.

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