Seaweed Dodol (Eucheuma Cottoni) Processing in UKM. Cahaya Madina Nunukan and Characteristics Products Produced in Nunukan Area

Authors

  • Basran Department of Fisheries Technology, Politeknik Negeri Nunukan, Nunukan, Kalimantan Utara, Indonesia
  • Lisa Harun Department of Fisheries Technology, Politeknik Negeri Nunukan, Nunukan, Kalimantan Utara, Indonesia
  • Andi Juli Rosnita Department of Fisheries Technology, Politeknik Negeri Nunukan, Nunukan, Kalimantan Utara, Indonesia
  • Juliana Department of Fisheries Technology, Politeknik Negeri Nunukan, Nunukan, Kalimantan Utara, Indonesia
  • Herlina Department of Fisheries Technology, Politeknik Negeri Nunukan, Nunukan, Kalimantan Utara, Indonesia

Keywords:

Dodol seaweed, processing

Abstract

From a biological point of view, seaweed is a primary producer producing organic matter and oxygen in the aquatic environment. From an economic standpoint, it is a potential commodity for development, given its nutritional value. Seaweed Dodol is a diversification of processed seaweed. Seaweed dodol is a type of food that belongs to the category of semi-wet food, which has low activity. The research method used is the direct practice of data collection and the results of observations carried out at UKM Cahaya Madina. In conclusion, the process of making dodol starts with preparing tools and materials, then washing the seaweed, cutting, blending, cooking, printing, dodol, drying and packaging. Seaweed dodol is a processed product that is very popular because of its soft texture, attractive colour, sweet taste and distinctive aroma.

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Published

29-09-2023

How to Cite

Seaweed Dodol (Eucheuma Cottoni) Processing in UKM. Cahaya Madina Nunukan and Characteristics Products Produced in Nunukan Area. (2023). Borneo Engineering & Advanced Multidisciplinary International Journal, 2(Special Issue (TECHON 2023), 128-133. https://beam.pmu.edu.my/index.php/beam/article/view/131

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