Pengaruh Suhu Pengeringan Vacuum Drying Terhadap Karakteristik Nori Analog Dari Rumput Laut Ulva Lactuca

Abstract

Nori merupakan bahan makanan berupa lembaran dari rumput laut yang dikeringkan. Bahan baku nori berasal dari Porphyra sp., namun tidak tumbuh di Indonesia. Bahan baku yang berpotensi dalam pembuatan nori adalah Ulva lactuca. Pengeringan nori umumnya dengan oven, namun oven kurang efektif dalam mempertahankan gizi, sehingga dibutuhkan metode alternatif. Metode vacuum drying dapat mengeringkan bahan pada kondisi vakum dan suhu terkontrol. Penelitian ini bertujuan menentukan pengaruh suhu terhadap laju pengeringan nori analog menggunakan vacuum drying. Nori analog dikeringan dengan kondisi vakum tekanan 20 kPa pada suhu yang berbeda (50, 60, dan 70 oC). Pengujian karakterisasi bahan baku menghasilkan nilai kadar air Ulva lactuca segar 85,49% dan kadar protein 1,96%. Pengeringan nori analog pada suhu 50, 60 dan 70 oC menghasilkan nilai kinetika kecepatan pengeringan secara berturut turut 10,52; 12,83; 14,59 g H2O/jam. Laju pengeringan terbaik pada suhu 60 oC dengan nilai kadar protein 9,25%, aktivitas antioksidan 152,03 ppm, dan aw 0,62.

Nori, the thin sheets food product, is made from dried seaweed. Nori’s raw material generates from Porphyra sp., however this alga is unable to grow optimally in Indonesia. Ulva lactuca has been showed to be potentially used as an alternative for making nori. The drying of Nori is generally produced in an oven, but it’s less effective in maintaning nurtritoin, thus an alternative method is needed. The new approach of drying technologyis by vacuum assissted, namely vacuum drying. This methode dries the material under vacuum and controlled temperature conditions. The aim of this research was to determinete effects of temperature on drying rate of nori-like products by vacuum drying. Nori-like product was dried under vacuum at a pressure of 20 kPa at different temperatures (50, 60, and 70 oC). The results of fresh Ulva lactuca characterization were 85.49% moisture content and 1.95% protein content. Drying test of nori-like at 50, 60 and 70 oC showed the drying rate kinetics were 10.52; 12.83 dan 14.59 gH2O/hour. The best Drying rate of nori-like product was at 60 oC, which results in 9.25% protein content, 152.03 ppm antioxidant activity and 0.62 activity of water.