Evaluasi Pendugaan Umur Simpan Sup Krim yang Diperkaya Tepung Rumput Laut Gracilaria sp.

Abstract

Sup krim komersial umumnya rendah serat dan bergantung pada pengental sintetis. Rumput laut Gracilaria sp. kaya serat pangan dan hidrokoloid alami. Penelitian ini bertujuan mengevaluasi karakteristik mutu, profil gizi, serta umur simpan sup krim yang diperkaya tepung Gracilaria sp. Metode pengujian meliputi karakterisasi awal (proksimat, serat pangan, warna, dan organoleptik) serta pendugaan umur simpan menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius pada suhu 25, 35, dan 45 derajat Celsius selama 35 hari. Parameter yang diamati berkala mencakup aktivitas air, thiobarbituric acid (TBA), warna, dan sensori. Hasil menunjukkan produk mengandung protein 4,20–6,96%, lemak 2,94–6,41%, dan karbohidrat 7,65–9,39%, sehingga tergolong rendah kalori (83 kkal per sajian). Produk memenuhi klaim tinggi serat dengan kandungan 10,50 gram per sajian (35% AKG). Atribut sensori warna teridentifikasi sebagai parameter kritis, memprediksi umur simpan produk selama 2,8 bulan (batas kritis skor 7) hingga 6,7 bulan (batas kritis skor 5) pada suhu ruang. Tepung Gracilaria sp. efektif sebagai bahan fungsional alami yang meningkatkan nilai gizi dan stabilitas simpan produk.

Commercial cream soups are generally low in dietary fiber and rely on synthetic thickeners. Gracilaria sp. seaweed is rich in dietary fiber and natural hydrocolloids. This study aimed to evaluate the quality characteristics, nutritional profile, and shelf life of cream soup enriched with Gracilaria sp. flour. Testing methods included initial characterization (proximate, dietary fiber, color, and organoleptic) and shelf-life estimation using the Accelerated Shelf-Life Testing (ASLT) Arrhenius model at 25, 35, and 45 degrees Celsius for 35 days. Periodically observed parameters included water activity, thiobarbituric acid (TBA), color, and sensory attributes. Results showed the product contained 4.20–6.96 percent protein, 2.94–6.41 percent fat, and 7.65–9.39 percent carbohydrates, categorizing it as low-calorie (83 kcal per serving). It met the high-fiber claim with 10.50 grams per serving (35 percent RDA). Sensory color was identified as the critical parameter, predicting a shelf life of 2.8 months (critical threshold score 7) to 6.7 months (critical threshold score 5) at room temperature. Gracilaria sp. flour proved effective as a natural functional ingredient enhancing nutritional value and storage stability.