Formulasi Nori-Like Berbasis Rumput Laut Ulva lactuca dan Gracilaria verrucosa dengan Penambahan Tepung Ikan Teri

Abstract

Produk nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa yang diformulasikan dengan penambahan tepung ikan teri merupakan salah satu fortifikasi untuk meningkatkan kandungan protein nori-like. Penelitian ini bertujuan menentukan pengaruh penambahan tepung ikan teri pada nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria verrucosa terhadap karakteristik sensori, fisik, dan kimia. Rancangan percobaan menggunakan rancangan acak lengkap, jika hasil uji menunjukkan pengaruh nyata, dilanjutkan dengan uji lanjut Duncan sedangkan uji lanjut Dunn untuk analisis sensori. Perlakuan konsentrasi tepung ikan teri yang digunakan, yaitu 0% (FT0), 1% (FT1), 2% (FT2), dan 3% (FT3) (b/v). Nori-like dengan penambahan tepung ikan teri memberikan pengaruh nyata terhadap karakteristik sensori, fisik, dan kimia. Karakteristik sensori menunjukkan bahwa penambahan konsentrasi tepung ikan teri semakin meningkatkan kesukaan panelis terhadap parameter aroma, rasa, dan keseluruhan. Nori-like dengan perlakuan terbaik diperoleh pada FT3, yaitu 3% tepung ikan teri. Karakteristik nori like dari perlakuan terbaik memiliki nilai L, a, dan b berturut-turut 34,09; -4,00; dan 9,36; kerenyahan 81,86 gf; aw 0,33; kalsium 2,02%; dan serat kasar 4,61%; serta nilai proksimat pada kadar air, abu, lemak, protein, dan karbohidrat berturut-turut 10,75%; 21,25%; 21,45%; 26,62%; dan 30,68%.

Nori-like products made from Ulva lactuca and Gracilaria verrucosa seaweed formulated with the addition of anchovy powder were one of the fortifications to increase the protein content of nori-like. This study aimed to determine the effect of adding anchovy powder to nori-like from Ulva lactuca and Gracilaria verrucosa seaweed on sensory, physical, and chemical characteristics. The experimental design used a completely randomized design if the test results indicated a significant effect, continued with Duncan's post hoc test while Dunn's post hoc test was for sensory analysis. The concentrations of anchovy powder used were 0% (FT0), 1% (FT1), 2% (FT2), and 3% (FT3) (w/v). Nori-like with the addition of anchovy powder had a significant effect on sensory, physical, and chemical characteristics. Sensory characteristics indicated that the addition of anchovy powder concentration increased the panelist's preference for aroma, taste, and overall parameters. The best treatment nori-like obtained in FT3, was 3% anchovy powder. The nori-like characteristics of the best treatment had L, a, and b values of 34.09; -4.00; and 9.36; crispiness 81.86 of gf; aw of 0.33; calcium of 2.02%; and crude fiber of 4.61%, and then proximate values for moisture, ash, fat, protein and carbohydrate content of 10,75%; 21.25%; 21.45%; 26.62%; and 30.68%.