Seaweed -Enriched Cucuk Gigi: Effects on Dietary Fiber and Sensory Properties | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 52, Volume 29, Issue 4, July and August 2025, Page 941-956 PDF (492.14 K) | ||||
| DOI: 10.21608/ejabf.2025.442610 | ||||
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| Author | ||||
| Darwis et al. | ||||
| Abstract | ||||
| Cucuk Gigi is a traditional Indonesian snack widely favored by the public. In recent years, there has been a growing interest in enhancing the nutritional value of local foods by incorporating functional ingredients. This study aimed to evaluate the effect of seaweed (Eucheuma cottonii) addition on the sensory properties and dietary fiber content of Cucuk Gigi. A completely randomized design (CRD) was employed, consisting of four treatment groups: F0 (control), F1 (40g seaweed), F2 (50g), and F4 (60g). Sensory evaluation was conducted by 25 semi-trained panelists using a hedonic scale ranging from 1 (dislike very much) to 4 (like very much) for color, aroma, taste, and texture. Dietary fiber content was assessed using the gravimetric method. The results indicated that the addition of seaweed did not significantly affect the sensory attributes of color, aroma, or taste (P> 0.05), although a significant difference was observed in texture (P< 0.05). Among the formulations, F4 (60g seaweed) received the highest overall sensory acceptance and exhibited the greatest fiber content at 5.32%, compared to 3.85% in the control group. In conclusion, the incorporation of seaweed into Cucuk Gigi effectively enhances its dietary fiber content without compromising sensory acceptability. These findings suggest that seaweed can serve as a functional ingredient in traditional Indonesian snacks, contributing to the development of healthier, fiber-rich local food products. | ||||
| Keywords | ||||
| Cucuk Gigi; Dietary fiber; Functional food; Seaweed; Eucheuma cottonii | ||||
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