Pengaruh Penambahan Tepung Rumput Laut Ulva sp. terhadap Karakteristik Fisikokimia dan Sensori Sup Krim

Abstract

Rumput laut Ulva sp. merupakan salah satu sumber serat pangan yang berpotensi dikembangkan sebagai bahan baku pangan fungsional sup krim karena mengandung serat pangan, dan senyawa bioaktif lainnya yang bermanfaat bagi kesehatan. Penelitian ini bertujuan menentukan pengaruh penambahan tepung Ulva sp. terhadap karakteristik fisikokimia dan sensori sup krim serta menentukan formula terbaik. Penelitian menggunakan Rancangan Acak Lengkap satu faktor dengan lima taraf konsentrasi tepung Ulva sp. yaitu 0%, 5%, 10%, 15%, dan 20%. Analisis data parametrik dilakukan menggunakan uji normalitas, uji ragam dan uji lanjut Duncan pada taraf kepercayaan 95%, sedangkan analisis data non parametrik menggunakann uji Kruskal Wallis dan uji lanjut Multiple comparison. Formula dengan penambahan tepung rumput laut Ulva sp. sebesar 5% merupakan formula terbaik berdasarkan metode Bayes dengan nilai hedonik keseluruhan sebesar 7,17 (suka), water activity 0,489, densitas kamba 0,99 g/mL, daya rehidrasi 1,04 g/mL, dan viskositas 3935 cP. Formula terpilih memiliki karakteristik kimia yang terdiri atas kadar air 10,33%, kadar abu 8,9%, kadar protein 9,36%, kadar lemak 3,25%, dan kadar serat pangan 3,78%. Hasil penelitian menunjukkan bahwa penambahan tepung Ulva sp. sebesar 5% berpotensi dikembangkan sebagai produk sup krim fungsional dengan karakteristik fisikokimia dan sensori yang baik.

Ulva sp. seaweed is a potential source of dietary fiber that can be developed as a raw material for functional cream soup due to its dietary fiber content and other health-beneficial bioactive compounds. This study aimed to determine the effect of adding Ulva sp. flour on the physicochemical and sensory characteristics of cream soup, as well as to determine the best formulation. The study utilized a single-factor Completely Randomized Design (CRD) with five concentration levels of Ulva sp. flour: 0%, 5%, 10%, 15%, and 20%. Parametric data analysis was conducted using normality tests, Analysis of Variance (ANOVA), and Duncan's Multiple Range Test (DMRT) at a 95% confidence level, while non-parametric data were analyzed using the Kruskal-Wallis test and Multiple Comparison test. The formula with the addition of 5% Ulva sp. seaweed flour was identified as the best formulation based on the Bayes method, achieving an overall hedonic score of 7.17 (like), water activity of 0.489, bulk density of 0.99 g/mL, rehydration capacity of 1.04 g/mL, and viscosity of 3935 cP. The selected formulation possessed chemical characteristics consisting of 10.33% moisture content, 8.9% ash content, 9.36% protein content, 3.25% fat content, and 3.78% dietary fiber content. The results indicated that the addition of 5% Ulva sp. flour has the potential to be developed into a functional cream soup product with good physicochemical and sensory characteristic.