Karakterisasi Flavor dan Nilai Gizi Nori-like Ulva lactuca dengan Penambahan Ethnic Aquatic Food Ikan Asap

Abstract

Nori-like berbahan dasar Ulva lactuca merupakan alternatif pemanfaatan rumput laut lokal sebagai pengganti nori komersial. Namun, flavor nori-like masih terbatas. Penelitian ini bertujuan mengidentifikasi atribut sensori ikan asap, menentukan formula terbaik nori-like dengan penambahan ikan asap fufu, arabushi, dan campuran keduanya, serta membandingkan nilai gizi dan flavor nori-like terpilih dengan nori komersial. Penelitian ini terdiri atas empat tahap. Karakterisasi bahan baku menunjukkan bahwa kadar protein tepung ikan asap fufu dan tepung arabushi masing-masing sebesar 89,35% dan 78,09% (bk), dengan asam glutamat sebagai asam amino dominan. Profiling atribut sensori seduhan tepung ikan asap mengidentifikasi 15 atribut pembeda dari 25 atribut. Konsentrasi optimum tepung ikan asap adalah 8% untuk fufu dan arabushi, serta 6% untuk campurannya. Formula terbaik pada ketiga kelompok nori-like diperoleh pada konsentrasi tepung ikan asap 6%. Formula tersebut dicirikan oleh atribut umami dan warna hijau tua yang disukai panelis, sedangkan rasa pahit dan aroma fishy menurunkan penerimaan. Nori-like terpilih memiliki kadar protein (43,93-45,29% bk) dan total asam amino (17.224,63-17.893,16 mg/100 g protein) yang lebih tinggi dibandingkan nori komersial (23,05% bk; 4.476,10 mg/100 g protein). Asam amino pembentuk flavor yang dominan adalah asam glutamat, asam aspartat, dan alanin. Penambahan tepung ikan asap memperkaya senyawa aldehida hasil oksidasi lipid, terutama heksanal (2,68-13,42%), yang lebih tinggi dibandingkan nori komersial (0,64%). Nilai yellowness nori-like tidak berbeda nyata dengan nori komersial, sedangkan nilai redness yang lebih rendah menunjukkan warna yang lebih mengarah ke hijau. Penambahan ikan asap terbukti meningkatkan nilai gizi dan memperkaya flavor umami nori-like Ulva lactuca.

Nori-like made from Ulva lactuca is an alternative use of local seaweed as a substitute for commercial nori; however, its flavor remains limited. This study aimed to identify the sensory attributes of smoked fish, to determine the best nori-like formulation with the addition of fufu, arabushi, and a combination of both, and to compare the nutritional value and flavor of the selected nori-like products with those of commercial nori. The study was conducted in four stages. Raw material characterization showed that the protein contents of fufu and arabushi smoked fish powders were 89.35% and 78.09% (dry basis), respectively, with glutamic acid as the dominant amino acid. Sensory attribute profiling of the smoked fish powder infusions identified 15 discriminating attributes out of 25. The optimum smoked fish powder concentration was 8% for fufu and arabushi and 6% for their combination. The best formulation in all three nori-like groups was obtained at a smoked fish powder concentration of 6%. This formulation was characterized by umami attributes and a dark green color, both of which were preferred by the panelists, whereas bitter taste and fishy aroma reduced acceptance.The selected nori-like products had higher protein contents (43.93-45.29% dry basis) and total amino acid contents (17,224.63-17,893.16 mg/100 g protein) than commercial nori (23.05% dry basis; 4,476.10 mg/100 g protein). Glutamic acid, aspartic acid, and alanine were the dominant flavor-forming amino acids. The addition of smoked fish powder enriched the aldehydes derived from lipid oxidation, particularly hexanal (2.68-13.42%), which was higher than in commercial nori (0.64%). The yellowness of the nori-like products did not differ significantly from that of commercial nori, whereas their lower redness values indicated a greener color. The addition of smoked fish was shown to improve the nutritional value and enrich the umami flavor of nori-like Ulva lactuca.