The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol

This study used a factorial randomized block design. The first factor is the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice (P): (P1) 75%:25%, (P2) 50%:50%, and (P3)25%:75%, second concentration CMC (K): (K1) 2%, (K2) 4%, (K3) 6%. data were analyzed using analysis variance, followed by BNJ test (Honest Significant Difference) at 5% level, organoleptic was Friedman test. best treatment obtained in P3K3 (proportion 75%: 25% 6%) color L (lightness) 43.1; *a (redness) 4.9; *b (yellowness) 10.6; 1.66N texture; water content 37.40%; free fatty acid 0.28%; reducing sugar 0.4%; antioxidant activity 368.6 μg/ml.