PEMBUATAN CIWEED (CILOK-SEAWEED) SEBAGAI ALTERNATIF PANGAN SEHAT DAN BERGIZI
ABSTRACT: Cilok is one of
local food from West Java which is favoured by all community. Originally, cilok
made from “aci” (tapioca starch), meat, and spices. The proportion of “aci” is
greater than meat, usualycilok production use 10% of meat by raw material.
Problem that usually found in cilok manufacturing in Indonesia is the used of
non-permitted food additive, such as borax. The use of borax in cilok
manufacture is to improve the texture (chewy) and as preservative.
Cilokconsumers generally prefercilok that has a chewy texture. One alternative
that can be used to improve the chewy texture oncilok is the use of seaweed.
The addition seaweed on cilok manufacturing also improves nutrition and
functional properties of cilok. In this research, the cilok that produce by
additiof of seaweed we call “ciweed”. The results of the proximate analysis on
ciweed showed that moisture, ash, fat, proteinand carbohydrate content
respectively by 55.76%; 2.3%; 0.24%; 3.33% and 38.37%. In 100 gof Ciweedcontain
energy as much as 306.7 kcal. Based on the economic analysis, ciweed
manufacture is highly prospective for further development into a business
because the B/C ratio is 1, 56.
Penulis: Rizka Rian Fauziah
Kode Jurnal: jppertaniandd160730
