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Land* is* a* necessity* that* is* needed* by* every* Indonesian* citizen.* The* purpose* of* this* study* is* to* find* out* and* analyze* the* resolution* of* legal* disputes* against* holders* of* certificates* of* ownership* (double* certificate).* A sense of wanting to have a subject that will eventually lead to land disputes. One of the problems is the emergence of multiple ownership certificate (overlapping). "Double Certificate" can lead to civil disputes between the parties, so to ensure legal certainty over the land it needs to be resolved through a judiciary. Based* on* the* results* of* the* study* indicate* that* the* occurrence* of* double* certificates* caused* by* several* factors,* namely* the* bad* intention* of* the* applicant* for* the* certificate,* an* error* from* the* Land* Office,* namely* in* terms* of* collecting* and* processing* physical* data* and* juridical* data* of* the* land,* and* the* unavailability* of* a* comprehensive* land* registration* map.* Double certificate occur because there are two certificates in one office issued officially by the Land Office. This* research* uses* normative* juridical,* data* sources* collected* from* library* data* and* then* the* data* collection* techniques* used* are* literature* study.* The* formulation* of* the* problem* in* this* research* skirpsi* is*what* are* the* factors* that* lead* to* the* submission* of* dual* certificates,* and* the* legal* protection* that* double* certificate.* Legal protection for holders of land rights is as regulated in Government Regulation No.24 of 1997 and Article 38 paragraph (2) UUPA, Article 32 paragraph (2), Article 23 paragraph (2) and Article 19 paragraph (2) letter c, that the certificates of proof of right act as a strong means of proof. The two rights owners who are the object of the dispute do not receive legal protection if the revocation of the land certificate has been decided. Because the publication system used in Indonesia is a negative publication system that contains positive elements. Settlement* of* land* disputes* can* be* resolved* by* deliberation* by* the* parties* or* mediation* and* through* justice.* On* the* other* hand* there* is* a* need* for* special* procedural* law* provisions* either* through* deliberation* or* mediation* at* Land* Office* and* the* court* if* dispute* resolution* occurs* through* litigation. The settlement of disputes through this court route s generally through several solutions, ths is : 1. Lawsuit to the land office 2. Civil suit in court 3. State admnstrative court 4. Kasasi in the menchanism for resolving land disputes with multiple certificate outside the court route includes the use of legal remedies by mediaton.   Keywords:* Settlement,* Land* Certificate,* Double

Flakes adalah salah satu jenis makanan yang berbentuk lembaran tipis atau serpihan. Penelitian ini menggunakan tepung wortel, tepung kimpul dan ekstrak bit sebagai bahan dasar pembuatan flakes.Wortel digunakan sebagai sumber serat, kimpul karbohidrat dan bit sumber antioksidan. Penelitian ini bertujuan untuk menentukan formulasi yang tepat untuk menghasilkan flakestepung wortel dan tepung kimpul yang memiliki kandungan serat, antioksidan tinggi dengan variasi penambahan esktrak bit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung wortel : tepung kimpul dan variasi penambahan esktrak bit. Faktor pertama perbandingan tepung wortel dan tepung kimpul (80:20, 70:30, dan 60:40), sedangkan faktor kedua variasi penambahan ekstrak bit (10, 15 dan 20%).Hasil penelitian ini menunjukkan rasio konsentrasi tepung wortel dan tepung kimpul 60% dan tepung kimpul 40% dengan variasi penambahan esktrak bit sebesar 20%merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu kadar air 7,73%, kadar abu 5,61%, aktivitas antioksidan33,92%, kadar lemak 4,20%, kadar serat kasar 16,49%, kadar protein 10,70%, total karbohidrat 58,78%, serta uji organoleptik terhadap warna 3,22 (ungu coklatan gelap); kekerasan 3,08 (keras); kerenyahan 3,72 (renyah) dan kesukaan keseluruhan 3,3280 (disukai). Kata kunci: Flakes, tepung wortel, tepung kimpul, ekstrak bit

Nata adalah sejenis jelly kenyal berwarna putih susu atau bening, yang umumnya berasal dari proses fermentasi air kelapa. Proses fermentasi nata dibantu oleh Acetobacter xylinum. Bakteri ini mempunyai sifat kemoorganotrof yaitu mampu mengubah gula dalam air kelapa menjadi lembaran-lembaran serat selulosa. Nata tidak hanya terbuat dari air kelapa saja. Penelitian ini menggunakan kulit buah jambu biji (Psidium guajava) untuk menggantikan air kelapa. Kulit jambu biji mengandung senyawa antioksidan yang jauh lebih tinggi dibandingkan fraksi buahnya. Penelitian ini menggunakan RAL faktorial, dengan 2 faktor yaitu faktor 1 adalah perbandingan ekstrak kulit jambu biji yaitu 50 gram/300 ml, 75 gram/300 ml dan100 gram/300 ml dan faktor 2 adalah lama fermentasi yaitu 5 hari, 10 hari dan 15 hari. Pengujian nata de guava peels meliputi uji kimia (aktivitas antioksidan, gula total, pH, kadar air, kadar abu dan serat kasar) dan uji organoleptik (warna dan tekstur). Hasil Formulasi perlakuan terbaik uji kimia pada pembuatan nata de guava peels ini adalah perbandingan ekstrak jambu biji 100/300ml dan lama fermentasi 10 hari, dimana aktivitas antioksidan 89,88%%, serat kasar 3,55%, gula total 5,636% kadar abu 0,407%, pH 4 dan kadar air sebesar 82,77%. Hasil organoleptik yaitu uji tekstur 3,48 dan uji warna 3,23.

Egg roll merupakan makanan ringan dengan rasa paduan manis, gurih, renyah, berbentuk gulungan panjang berlubang, beraroma khas yang berasal sesuai dengan perpaduan bahan yang digunakan. Produk ini diolah dengan metode pemanggangan. Kacang kedelai digunakan sebagai bahan baku karena cukup ekonomis, memiliki nilai gizi tinggi seperti, protein, vitamin, mineral, dan serat. Ubi jalar mengandung zat gizi yang berpengaruh positif pada kesehatan dan sumber karbohidrat, sehingga berpotensi untuk dimanfaatkan sebagai bahan olahan diversifikasi pangan. Tujuan penelitian ini adalah menentukan formulasi egg roll yang tepat, antara perbandingan tepung ubi jalar dan kacang kedelai sehingga dihasilkan produk yang tinggi protein dan memiliki nilai kesukaan tinggi; menentukan kandungan gizi serta sifat organoleptic egg roll ubi jalar yang meliputi wama cerah, flavor tampak dan tekstur renyah. Hasil penelitian menunjukan bahwa formulasi egg roll ubi ungu-kuning dan putih dengan substitusi kacang kedelai terbaik adalah perlakuan tepung ubi jalar 60% dengan kacang kedelai 40%, dengan karakteristik produk meliputi nilai kadar air 5,01%, kadar abu 2,62%, kadar protein 11,63%, kadar lemak 14,47%, dengan warna produk cerah dan bertekstur renyah.

Dry lips are caused by the effect of the epidermis tissue of the lips both in cold and hot temperatures. The lip scrub moisturizes and nourishes the lips, making them look fuller, healthier, and hydrated. This study aims 1) to determine and explain the process of making Sugar and Honey Scrub. 2) To find out how to use Sugar and Honey Scrub on dry lips. 3) To know the changes of dry lips after doing Sugar and Honey Scrub. The method used in this research is experimental research, literature, documentation and interviews. The experiment was carried out at the Laboratory of the Cosmetology Study Program of the Kartini Academy of Social Welfare, Jalan Sultan Agung, No.77, Gajahmungkur Village, Gajahmungkur District, Semarang City. The formula is 1) 17g sugar, 10g honey 2) 17g sugar, 7g honey 3) 11g sugar, 6g honey. Experimental research results show Sugar and Honey Scrub in the third experiment, 11g honey and 6g sugar produce pale yellow color, sugar aroma, soft texture. The public test was carried out to 30 Panelists. In the third experiment, the average color was 1.7, Aroma 2.4 and Texture 2.7. Changes After 1 time using the Sugar and Honey Scrub, the lips look moist, supple and healthier. Thus, it can be concluded that there is a new innovation opportunity, namely Sugar and Honey Scrub for treating dry lips.

The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times by making cream soup with 3 different thickeners, namely wheat flour with a roux system, pumpkin and potatoes. The experiment was carried out to obtain the best formula. The experimental results show how to make young jackfruit with fusion food processing techniques, starting with material selection, weighing ingredients, boiling young jackfruit, making spices, sauteing spices, boiling all ingredients, sorting bones, thickening with, wheat flour/ pumpkin/potatoes and blending. soup, filter soup. The right formula for young jackfruit cream soup is young jackfruit 120 g, pumpkin thickener 40 g(531)/roux flour 20 gr (351)/ potato 40 gr (253), 50 ml liquid milk, 2 g salt, 10 g onion, 4 g granulated sugar, 5 g margarine, 500 cc water and 140 g claws. The three experimental products were tested hedonic by 10 semi-trained people and code 531 was preferred because it has the characteristics of creamy soup with a creamy texture, savory taste, light brown color, and has the aroma of young jackfruit mixed with milk.

Transportation includes several things in relation to moving from one place to another such as road infrastructure, modes of transportation, to the management of its management. The existence of the terminal cannot be separated from the transportation component, especially the public transportation system. The existence of terminals is often accused of being the cause of congestion, this is due to incomplete planning for land use patterns, road network patterns, population distribution patterns, movement needs, operational systems and service levels that lead to a low level of terminal effectiveness.This study aims to determine the effect of the role of the department of transportation, infrastructure, and employee performance on the effectiveness of the Magersari type C terminal in Magelang City. Data was collected using a research instrument in the form of a questionnaire. The sample in this study were 75 respondents, namely public transport drivers at the Magersari type C terminal. The method of analysis used multiple linear regression analysis. The regression formulation in this study is as follows:Y = 2,048 + 0,314X1 + 0,198X2 + 0,258X3 + µ. The results of multiple linear regression showed that there was a partial positive effect on the role of the transportation agency on the effectiveness of the terminal (tcount 3.195 > ttable 1.99346), infrastructure to the effectiveness of the terminal (tcount 2.598 > ttable 1.99346) and employee performance on the effectiveness of the terminal (tcount 2.882 > ttable 1.99346). The influence of the three research variables is very strong with the correlation coefficient of determination (Adjusted R2) = 0.538 which means that the variables of the role of the transportation service (X1), infrastructure (X2), and employee performance (X3) have an effect of 53.8% on the effectiveness of the terminal (Y ) and 46.2% (100% - 53.8%) influenced by variables outside this study.

Mother’s breastfeeding coverage in Indonesia is still low at just 42% below the WHO target. Factors contributing are the mother's knowledge, the role of health workers, and working mothers. Those data is reinforced by the fact in the hospital, where there are many mothers who formula feed their babies on the first day of birth. The situation was caused by the mother during ante partum not get antenatal care properly. So that health education efforts to provide information about breastfeeding needs to be. Method of this research. Quasi experiment design with non randomized pretest-posttest control group without has used in this research. Samples are 10 maternal ante partum latent phase in the delivery room with specific inclusion criteria. Data collection methods. the type of questionnaires which were completed and returned by respondents. the form of a questionnaire. Data analysis was using the t test. Results showed effect of health education on breastfeeding to the implementation of the IMD, with difference in mean pre-posttest was 2,900, SD = 1,663 and p value = 0.000 (a< 0,005). Suggestion. Improving health promotion in the delivery room.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).

ABSTRAKKerupuk susu adalah kerupuk yang dibuat menggunakan susu yang tidak memenuhi standar kualitas (susu pecah). Pemanfaatan susu pecah bertujuan untuk meningkatkan kandungan protein kerupuk susu yang dibuat. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan susu dan air terhadap sifat kimia-fisik dan oganoleptik kerupuk susu. Parameter pengamatan penelitian ini meliputi sifat kimia-fisika dan organoleptik kerupuk susu. Pengamatan sifat kimia-fisika meliputi uji kadar air menggunakan metode Thermogravimetri, kadar protein menggunakan metode Kjeldahl, uji pengembangan menggunakan uji daya kembang, uji tekstur menggunakan alat Iloyd instrument. Sifat organoleptik kerupuk susu meliputi parameter rasa, kerenyahan, dan overall. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu itu perbandingan susu dan air (Formula). Formula 1= 200:0, Formula 2 = 185:15, Formula 3 = 170:30. Data yang diperoleh dianalasis secara statistik menggunakan Analysis Of Variance (Anova) dengan tingkat signifikansi 5%. Apabila terdapat beda nyata antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan susu dan air berpengaruh nyata terhadap sifat kimia-fisika yang meliputi protein, daya kembang, dan tekstur. Perbandingan susu dan air terhadap sifat organoleptik kerupuk susu berpengaruh nyata terhadap kerenyahan, namun tidak berbeda nyata terhadap rasa dan overall. Formula 1 berupa perbandingan susu dan air (200:0) merupakan formula terbaik. Formula tersebut  menghasilkan kerupuk susu dengan sifat kimia-fisik: kadar air 10,15%, kadar protein 9,94%, daya kembang 74,32%, dan tekstur 828,20 g/mm2, sedangkan skor uji organoleptik terhadap rasa 3,77, kerenyahan 4,10, dan overall 3,73 dari range skala skor (1-5).

Indonesia is an agricultural country that has great potential for the development of tropical fruits, horticultural crops and vegetables. Vegetables are important foods that are needed by the body because they contain nutrients needed by the body. However, some sweet potatoes that contain nutrients have not been adequately studied and utilized, including sweet potato (Ipomoea batatas L) from the Convulvulaceae family (Suparman, 2007). Sweet potato plants (Ipomoea batatas L) from 1968 until now have been widely produced, even Indonesia was the fourth largest country that produced sweet potato plants.The objectives of this study were: 1) Knowing the process of making purple sweet potato Gel candy; 2) Knowing consumer acceptance of purple sweet potato Gel candy products; 3) Knowing the nutritional content of purple sweet potato Gel candy. The methods used in this research include literary, documentation, experimental, organoleptic, hedonic and nutritional content methods. The resulting data is then processed and evaluated and then presented in tables and diagrams with in-depth explanations.The results showed that the best formula composition is found in code 472 The characteristics of the purple sweet potato gel candy produced are sweet and sour taste, candy aroma, solid chewy texture, light purple color. The panelists' acceptance of the making of purple sweet potato gel candy through the hedonic test results showed that the most favored by the Panelists were the product code 472 with a composition of 60 grams of sweet potato, 75 grams of gelatin, 75 grams of sugar, 1 gram of himalaya salt.

The addition of papaya with jasmine scent are hopefully become new innovation to candy product.The purpose of this study was to determine the percentage of added papaya and jasmine in candy making, and to determine the level of public preference for candy with jasmine as flavor. Experiments were carried out 3 times to get the best candy formula. The experimental results were tested by untrained panelists to determine the public's acceptance of papaya candy products with jasmine flavoring. The experimental and test results show that the formula and characteristics of the candy are correct and appropriate. The addition of sample 105 jasmine water is the result of 5% jasmine water from papaya juice and sample 115 is 15% jasmine water from papaya juice, preferably compared to sample 125 which is 25% jasmine water from papaya juice. The acceptance of papaya candy with jasmine flowers as aromas to people who prefer a non-pungent aroma. Based on texture and color, there is no difference in percentage. Suggestions during research are to obtain clear candy results at cooking temperature, cooking time, and stirring the dough. Cooking temperatures that are too high can cause caramelization, which is indicated by the appearance of a slightly brownish and unclear dough.

Multimedia learning software development requires design methods, development tools, examination models and proficiency in Information Technology systems. It is necessary to formulate a Holistic Method which considers all related aspects in order to guide the quality of good design in designing Multimedia Learning. Implementing the findings of the Holistic Method formulation to build multimedia learning with good design quality. This study formulates the stages of multimedia development which include: Creative Brief, Design, Material Preparation, Compiling, Testing, Distribution. The multimedia software development process will be guided by 15 guiding elements which are grouped into 5 elements, include : content, appearance, utility aspect, user caracter, and didactic. These guiding elements are used to produce good quality learning multimedia designs. The methodology is called Holistic Multimedia Development Model (HMDM).

Monitoring nutrition and health during the First 1000 Days of Life (HPK) in Pacellekang Village is very important to prevent stunting. However, during the pandemic, many posyandu were forced to stop their activities because they were in the red zone. The assistance program for malnourished pregnant women (KEK) aims to improve the health and nutritional status of KEK pregnant women in Makassar City. Community service activities are carried out online using Zoom meetings, WhatsApp groups and Google Forms. The results of the service show that most of the knowledge and attitudes of pregnant women regarding nutrition and health are classified as good. The majority (85.2%) of pregnant women had carried out pregnancy checks at least four times with a midwife or doctor during pregnancy. Apart from that, 88.9% of pregnant women regularly take blood supplement tablets. Around 85.2% of pregnant women follow the principles of balanced nutrition in their daily diet. However, 55.6% of pregnant women who frequently experience nausea and vomiting tend to lose their appetite and skip meals and snacks. Based on program monitoring in October, there were records that two pregnant women were unable to provide exclusive breastfeeding (IMD) due to premature birth (separation care), and young mothers (under 20 years) felt anxious when breast milk did not come immediately after delivery, so they gave Formula milk.    

The purpose of this research is to analyze the effect of hedonic value, utilitarian value and store atmosphere on impulse buying. The population in this study were consumers in Kendari City who had shopped and visited Minnisou Lippo Plaza Kendari. The population in this study is infinite which means unlimited. The number of samples in this study amounted to 96 respondents (based on the Lemeshow formula). Data analysis method in this research uses multiple linear regression. The results showed that hedonic shopping value has a positive effect on impulse buying, utilitarian value does not have a positive effect on impulse buying, store atmosphere has a positive effect on impulse buying, and hedonic shopping value, utilitarian value and store atmosphere together positively influence positive impulse buying. Keywords: Hedonic Shopping Value; Utilitarian Value; Store Atmosphere, Impulse Buying  

The shift in global paradigm and threat perspective has led to a wide variety of possible risks and uncertainties. This situation also occurs in the defense economy, so understanding the basic principles of risk and uncertainty is important, especially in a decision-making process. There are several elements and concepts that are usually used in all decision models. Almost all models, whether complex or simple, can be formulated using a standard structure and solved by using general evaluation procedures. For decisions involving a series of decisions and relating to various basic sequential conditions, the decision tree is an appropriate conceptual and schematic modeling tool. A decision tree is a schematic representation of a decision problem. A decision tree is a diagram made like a tree with branches and branches in a chronological order of events, with each having a choice and possibility of occurrence, as well as the results of each choice. The term decision tree is taken from the form of diagrams that have branches and twigs, just like a tree.

Permen jelly adalah produk pangan semi basah yang terbentuk dari cairan dengan bahan dasar gula dan bahan pemanis lainnya. Tekstur permen jelly terbentuk dengan menambahkan gel sebagai bahan yang pembentuk gel. Penelitian ini bertujuan untuk meciptakan inovasi produk permen jelly dari ekstrak daun kersen-pandan yang kaya akan aktivitas antiksidan dan rendah kalori. Penelitian ini diharapkan dapat memberikan informasi mengenai inovasi produk dan pengembangan bahan pangan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial 2 faktor. Faktor yang digunakan yaitu konsentrasi ekstrak daun kersen-pandan dan variasi jenis gula rendah kalori (sorbitol, stevia dan fruktosa). Perbandingan ekstrak daun kersen-pandan yang digunakan adalah 140:60, 160:40, dan 180:20. Formulasi perlakuan terbaik uji kimia pada pembuatan permen jelly ini adalah perbandingan ekstrak daun kersen-pandan 140:60 g dengan jenis gula stevia, dimana aktivitas antioksidan 40,39%, total fenol 2,194 mg GAE/g, gula total 6,711% kadar abu 0,066% dan kadar air sebesar 17,75%. Uji sensorik terbaik adalah perbandingan ekstrak daun kersen-daun pandan 140:60 g dengan jenis gula stevia, dimana warna 4,30 (hijau tua), flavor pandan 2,59 (agak kuat), rasa manis 1,72 (sedikit terasa manis), tekstur kenyal 2,02 (kenyal) dan kesukaan keseluruhan 1,87 (suka).

Kopi merupakan salah satu jenis tanamannperkebunan yang sudah lama dibudidayakan dannmemiliki nilai ekonomi yang tinggi. Biji kopi umumnya diolah menjadi kopi bubuk. Produk kopi ini ditambahhdengan rempah-rempah yaitu kapulaga dan kayu manis sehinggaaakan menghasilkan produk kopi yang kaya akan antioksidan. Tujuan dari penelitian ini yaitu menentukannpengaruh penambahan kapulaga dan kayu manis dalam kopi serta menentukan pengaruh variasi komposisi rempah terhadappkopi dan aktivitasSantioksidan kopi rempah. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor pertama perbandinganSkopi dan rempah (100:0, 99:1, dan 98:2) dengan perbandinganSkapulaga dan kayuumanis 1:3. Faktor kedua yaitu perbedaan suhu roasting kopi (205oC, 220oC, 235oC). Hasil penelitian ini menunjukan bahwa formulasi kopi dengannpenambahan rempah (kapulaga dan kayu manis) terbaik berdasarkan nilai kimia dan organoleptikSadalahhkopi 100 gram rempah 0 gram dengan suhu 220oC dengan kadar air sebesar 5,536%, kadar abu sebesar 4,705%, aktivitas antioksidan DPPH sebesar 67,886%, aktivitas antioksidan FRAP sebesar 11,396%, total fenol sebesar 2,851 mg GAE/g serta kadar kafein sebesar 18,290 mg/g.

Flakes adalah salah satu jenis makanan yang berbentuk lembaran tipis atau serpihan. Penelitian ini menggunakan tepung beras ketan hitam, tepung mocaf dan ampas kelapa sebagai bahan dasar pembuatan flakes. Penelitian ini bertujuan untuk menentukan formulasi yang tepat untuk menghasilkan  flakes ampas kelapa yang memiliki kandungan serat tinggi dengan variasi lama pemanggangan. Penelitian ini dilakukan dengan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor yaitu perbandingan tepung komposit ketan hitam : mocaf dan variasi lama pemanggangan. Faktor pertama perbandingan tepung beras ketan hitam dan tepung mocaf (60:40, 70:30, dan 80:20), sedangkan faktor kedua variasi lama pemanggangan flakes (20, 25 dan 30 menit). Hasil penelitian ini menunjukkan bahwa rasio konsentrasi tepung beras ketan hitam dan mocaf  80:20 dan lama pemanggangan selama 30 menit merupakan formulasi flakes yang terbaik karena memiliki sifat fungsional yang diharapkan yaitu kadar air 1,38%, kadar per berat keringnya yaitu antara lain: kadar abu 0,016%, kadar lemak 0,421%, kadar protein 0,122%, kadar serat kasar 0,184%, karbohidrat 0,268% serta uji organoleptik terhadap warna  3,54 (ungu tua kehitaman), flavor kelapa 2,84 (terasa), kerenyahan 2,82 (renyah), kekerasan 3,50 (keras), kesukaan keseluruhan 3,04 (paling disukai)

ABSTRAK Bakso ikan merupakan salah satu produk diversifikasi pangan yang disukai oleh semua kalangan masyarakat. Salah satu jenis ikan yang dapat digunakan sebagai bahan baku adalah ikan bandeng. Ikan bandeng memiliki rasa yang enak, gurih, harga yang terjangkau, serta mengandung protein tinggi dan rendah kolestrol. Guna menambah nilai gizi bakso ditambahkan suatu bahan tambahan yaitu rumput laut. Rumput laut mengandung mineral dan serat tinggi yang diperlukan oleh tubuh. Tujuan dari penelitian ini yaitu menentukan pengaruh penambahan rumput laut terhadap sifat organoleptik dan kimia serta menentukan formulasi terbaik bakso ikan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan factor pertama yaitu jenis rumput laut E cottoni, E Spinosum dan Spirulina. Faktor kedua yaitu penambahan tepung rumput laut konsentrasi 5, 10, 15%. Hasil penelitian menunjukkan bahwa penambahan tepung rumput laut berpengaruh nyata, dimana semakin banyak tepung rumput laut yang ditambahkan maka kadar air, abu, protein dan serat semakin tinggi sedangkan semakin banyak tepung rumput laut yang ditambahkan maka kadar lemak dan karbohidra tby different semakin menurun. Formulasi bakso ikan bandeng terpilih secara kimia dan organoleptik adalah penambahan E. cottoni 5%. Dalam penelitian ini masih perlu dilakukan penelitian lebih lanjut dalam penentuan presentase penambahan tepung rumput laut serta penelitian tentang penambahan rempah-rempah untuk mereduksi flavor rumput laut khususnya jenis spirulina.Kata Kunci : Bakso, ikan bandeng, rumput laut