Karakteristik Fisikokimia dan Sensori Nori-Like Berbasis Rumput Laut Ulva lactuca dan Gracilaria sp. dengan Fortifikasi Spirulina sp.

Abstract

Spirulina sp. memiliki kandungan protein dan senyawa bioaktif tinggi sehingga berpotensi digunakan sebagai bahan fortifikasi pada nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria sp. Penelitian ini bertujuan menentukan pengaruh fortifikasi Spirulina sp. pada nori-like berbahan baku rumput laut Ulva lactuca dan Gracilaria sp. terhadap karakteristik fisikokimia, sensori, dan bioaktivitasnya sebagai antioksidan. Perlakuan konsentrasi Spirulina sp. yaitu 0%; 2%; 2,5%; dan 3% (b/v) dilakukan analisis sensori, kerenyahan, ketebalan, warna (Lab*), aktivitas air (aw), proksimat, kadar pigmen, dan antioksidan. Data dianalisis menggunakan ANOVA, Kruskal-Wallis, serta metode Bayes. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi Spirulina sp. memengaruhi karakteristik sensori, ketebalan, warna (Lab*), dan komposisi proksimat, serta meningkatkan kadar pigmen fikobiliprotein, klorofil, dan karotenoid, dan antioksidan metode DPPH dan FRAP. Perlakuan terbaik diperoleh pada nori-like dengan fortifikasi 2,5% Spirulina sp. yang menunjukkan mutu sensori dan fisikokimia terbaik serta penggunaan Spirulina sp. yang berada dalam batas aman.

Spirulina sp. has a high protein and bioactive compound content, making it a potential ingredient fortification of nori-like products made from Ulva lactuca and Gracilaria sp. seaweeds. This study aimed to determine the effect of Spirulina sp. fortification on the physicochemical, sensory, and antioxidant bioactivity characteristics of nori-like made from Ulva lactuca and Gracilaria sp. The concentrations of Spirulina sp. used 0%; 2%; 2.5%; and 3% (w/v) was tested using sensory analysis, crispness, thickness, color (Lab*), water activity (aw), proximate composition, pigment content, and antioxidant activity. Data were analyzed using ANOVA, Kruskal-Wallis, and Bayes methods. The results showed that increasing Spirulina sp. concentrations significantly affected the sensory characteristics, thickness, color (Lab*), and proximate composition, and enhanced the levels of phycobiliproteins, chlorophyll, and carotenoids, as well as antioxidant measured by the DPPH and FRAP methods. The best formulation was obtained from nori-like fortified with 2.5% Spirulina sp. which showed the best sensory and physicochemical quality, and the use of Spirulina sp. which was within safe limit.