Pengolahan Camilan Stick Rumput Laut Hijau (Eucheuma) Berdasarkan Uji Organoleptik pada Murid Sekolah Dasar (SD) Negeri 29 Kendari

Stick snack products are foods that still rarely found in the community. Green seaweed plants contain carbohydrates, protein, fat, most of which salt, sodium, and potassium compounds. beta-carotene minerals. This study aims to determine acceptability color, texture, aroma taste green stick snacks with addition wheat flour school children at SDN 29 Kendari. The type research used is descriptive. panelists were 53 students SD Negeri sampling technique saturated survey. data obtained using observation sheets analyzed descriptively. result color preference for products, namely R4 has best acceptance rate 90.6%. From aspect as much 89.2%. aroma, 92.5%. Meanwhile, from aspect, conclusion this based on attributes taste. preferred product more than other products.