CHLOROPHYLL-A ANALYSIS OF EUCHEUMA COTTONII THAT ADDED TO THE BROWNIESLUTHFIAH, NURLAELI FATTAH, RAHMAWATI SALEH AND NURLAYLAH
This research aimed to know the content of chlorophyll-α of Euchema cottonii naturally and those steamed with brownies and hedonic test to know the desirability of panelists to brownies with adding Euchema cottonii. Euceuma cottonii that analyzed the amount of chlorophyll-a with and without steaming process. Eucheuma cottonii with steaming process consist of 5%, 10% and 15% of brownies weight, for hedonic analysis and scoring, brownies stored during 0, 3 and 6 days at a temperature of 5 oC. Data about the chlorophyll-a and scores of panelists analyzed by ANOVA followed by honest real difference test at significance level of 5%. The results showed that the concentrations of Eucheuma cottonii influential difference significantly on the texture, color, aroma and flavor of brownies. The chlorophyll-a content of natural Eucheuma cottonii of 63.570 mg/g and 38.625 mg/g of the steaming process. Proportion 10% of Eucheuma cottonii and 3 days of storage time is the best formula.
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