Optimasi Formulasi Sambal Roa dengan Substitusi Undur-undur Laut menggunakan I-Optimal Mixture Amount Design

Abstract

Sambal roa merupakan sambal dengan rasa dan aroma khas ikan roa asap (Hemiramphus sp.). Produksi ikan roa terus menurun dan memerlukan upaya pengembangan. Karakteristik undur-undur laut (Albunea smmysta) dengan dominasi cita rasa rebon sangat memungkinkan dimanfaatkan sebagai substitusi roa, namun memerlukan optimasi formulasi mengingat kekhasan sambal roa serta inovasi cita rasa bumbu yang harus dikembangkan. Penelitian bertujuan menentukan karakteristik sambal roa dengan substitusi undur-undur laut melalui optimasi formulasi menggunakan I-optimal mixture amount design. Formula sambal roa dengan substitusi undur-undur laut melalui penggunaan jumlah total campuran 150 g pada proporsi cabai (Capsicum annuum L.) 40%-70%, ikan roa asap 20%-30%, dan undur-undur laut 35%-50% diperoleh keberterimaan optimal cabai 40%, ikan roa asap 21,68%, dan undur-undur laut 38,32%. Karakteristik sambal roa dengan substitusi undur-undur laut memiliki spesifikasi bentuk pasta, viskositas 9547±948,54 cP, warna L*: 19,64±0,76, a*: 17,58±0,80, dan b*: 22,75±0,68, sensori aroma khas krustasea, sensasi pedas dengan capsaicin 701,78 ± 0,028 ppm, kadar protein 11,32 ± 0,007% dan lemak 15,28 ± 0,049% serta total mikrobiologi 6,3 × 102 ±1,90 koloni/g.

Sambal roa is sauce with unique taste and odor from smoked roa fish (Hemiramphus sp.). Roa fish production decline so that require development efforts. The characteristics of sea crab (Albunea smmysta) with dominant taste of rebon is possibly utilized for roa substitution, however formulation optimization is still necessary considering the uniqueness of sambal roa and innovation flavor of spices that will be developed. The purpose of this research was to determine the characteristics of sambal roa with sea crabs subtitution by formulation optimisation using mixture amount design. Formula for sambal roa with sea crab substitution by using total mixture of 150 g in proportions of chili (Capsicum annuum L.) 40%- 70%, smoked roa fish 20%-30%, and sea crab 35%-50% obtained optimal acceptance around 32,52 g of smoked roa fish, 57,48 g of sea crab and 60 g of chili. Characteristics of sambal roa with substitution of sea crabs had specifications paste form, viscosity of 9547±948,54 cP, color of L* : 19,64±0,76, a* : 17,58±0,80, and b* : 22,75±0,68, unique odor of crustaceans (sea crabs), spicy sensation with capsaicin of 701,78 ± 0,028 ppm, protein content 11,32 ± 0,007% and fat 15,28 ± 0,049% and total microbiology of 6,3 × 102 ± 1,90 colonies/g.