摘要：Ledok is a traditional food like porridge originally from Nusa Penida, Klungkung Regency, Bali Province, Indonesia. Ledok main ingredient is white corn and cassava tubers and coupled with vegetables and seasoning obtained locally. Ledok is potentially developed into functional food because it contains bioactive components such as dietary fiber, minerals and antioxidants. The purpose of the research was to determine the type of seaweed that produces ledok with the best characteristics in terms of sensory aspects, nutrient content, minerals, dietary fiber and antioxidant activity. The experiment used a randomized block design with the treatments of the types of seaweed, i.e.: R0 (without seaweed addition), R1 (added with E.cottoni seaweed, R2 (added with E.spinosum seaweed) and R3 (added with Gracilaria sp.seaweed). The treatments were repeated six times. Addition of seaweed was as much as 10 percent of the total weight of the ledok materials except water. The characteristics of ledok observed were the sensory properties (color, aroma, texture, flavor and overall acceptability), the content of nutrients (water, ash, fat, protein and carbohydrates), antioxidant capacity, IC-50, dietary fiber and minerals. The results showed that the types of seaweed effect on aroma, protein content, antioxidant capacity, Ca and Mn minerals. The addition of Gracilaria seaweed produces ledok with the best characteristics of acceptability of moderately favored sensory, 0.11% of fat content, 2.54% of protein, 15.28% of carbohydrate, antioxidant capacity of 66.24 ppm GAEAC, IC-50 of 155.32 mg/ml, total dietary fiber of 18,40% db (dry basis), Ca of 2,620.72 ppm and Mn of 17.18 ppm.
其他摘要：Ledok is a traditional food like porridge originally from Nusa Penida, Klungkung Regency, Bali Province, Indonesia. Ledok main ingredient is white corn and cassava tubers and coupled with vegetables and seasoning obtained locally. Ledok is potentially developed into functional food because it contains bioactive components such as dietary fiber, minerals and antioxidants. The purpose of the research was to determine the type of seaweed that produces ledok with the best characteristics in terms of sensory aspects, nutrient content, minerals, dietary fiber and antioxidant activity. The experiment used a randomized block design with the treatments of the types of seaweed, i.e.: R0 (without seaweed addition), R1 (added with E.cottoni seaweed, R2 (added with E.spinosum seaweed) and R3 (added with Gracilaria sp.seaweed). The treatments were repeated six times. Addition of seaweed was as much as 10 percent of the total weight of the ledok materials except water. The characteristics of ledok observed were the sensory properties (color, aroma, texture, flavor and overall acceptability), the content of nutrients (water, ash, fat, protein and carbohydrates), antioxidant capacity, IC-50, dietary fiber and minerals. The results showed that the types of seaweed effect on aroma, protein content, antioxidant capacity, Ca and Mn minerals. The addition of Gracilaria seaweed produces ledok with the best characteristics of acceptability of moderately favored sensory, 0.11% of fat content, 2.54% of protein, 15.28% of carbohydrate, antioxidant capacity of 66.24 ppm GAEAC, IC-50 of 155.32 mg/ml, total dietary fiber of 18,40% db (dry basis), Ca of 2,620.72 ppm and Mn of 17.18 ppm. Keywords: ledok , seaweed, sensory properties, antioxidant capacity, dietary fiber.
