Quality Enhancement in Seaweed Dodol Using Edible Film Carrageenan Packaging

• Main Authors: N A Savitri, Endang Dewi Masithah, W Tjahjaningsih
• Format: Article PeerReviewed
• Language: English; English; English; English
• Published: 2021
• Subjects: SH201-399 Fisheries
• Online Access: https://repository.unair.ac.id/125728/1/Paper%20_%20Quality%20Enhancement%20in%20Seaweed.pdf; https://repository.unair.ac.id/125728/2/Turnitin%20_%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging-1.pdf; https://repository.unair.ac.id/125728/5/Quality.pdf; https://repository.unair.ac.id/125728/6/30.%20Quality%20Enhancement%20in%20Seaweed%20Dodol%20Using%20Edible%20Film%20Carrageenan%20Packaging.pdf; https://repository.unair.ac.id/125728/
• Institution: Universitas Airlangga

The addition of seaweed raw materials to produce a varied taste of dodol, the texture of dodol is softer and rich in fiber, especially soluble fiber. To maintain the quality of dodol with edible film packaging materials, it can reduce packaging waste, maintain aroma and appearance, and prevent conta...