Formulasi Nori-Like Berbasis Rumput Laut Ulva lactuca dan Gracilaria verrucosa dengan Penambahan Tepung Ikan Teri
Date
2023Author
Muzayyanah, Alief Laily
Nurjanah
Ramadhan, Wahyu
Sihono
Metadata
Show full item recordAbstract
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%.