Evaluasi Metode Coating Berbasis Sodium Alginat pada Snack Bar yang Diperkaya Spirulina platensis

Abstract

Snack bar Spirulina sp. memiliki potensi sebagai sumber energi dengan nutrisi yang baik. Kandungan proteinnya mencapai 14,08%, kadar abu 1,46%, serat pangan 10,68%, dan kadar air 7,30%. Stabilitas tekstur dan cita rasa menjadi tantangan utama dalam produksi, terutama dalam mencegah penyerapan kelembaban yang berisiko menurunkan kualitas produk. Penelitian ini bertujuan untuk menentukan karakteristik fisik dan mekanis edible film berbasis sodium alginat, dengan variasi konsentrasi gliserol, serta menganalisis pengaruh aplikasi edible coating berbasis sodium alginat terhadap karakteristik fisik, kimia, dan sensori snack bar Spirulina. Konsentrasi gliserol yang digunakan adalah (0%; 0,5%, dan 1%). Penerapan edible film pada snack bar menggunakan empat metode pelapisan, yaitu film wrap (FW), film dry (FD), dipping coat (DC), dan spreading coat (SC). Variasi konsentrasi gliserol berpengaruh terhadap WVTR, dengan hasil 130,140 g/m²/jam (0%), 118,513 g/m²/jam (0,5%), dan 155,086 g/m²/jam (1%), menunjukkan bahwa konsentrasi 0,5% paling baik dalam mengurangi serapan kelembaban. Hasil penelitian membuktikan bahwa perlakuan film wrap (FW) dan spreading coat (SC) memiliki penerimaan sensori tertinggi, dinilai positif dalam aspek penampilan, rasa, dan tekstur. Perlakuan film wrap (FW) dan film dry menunjukkan retensi serapan kelembaban terendah (3,95% dan 4,76%). Perlakuan film wrap (FW) dan film dry (FD) dalam penelitian merupakan metode paling efektif dalam menjaga stabilitas snack bar Spirulina.

Spirulina snack bars have potential as an energy source with good nutritional value. They contain 14.08% protein, 1.46% ash, 10.68% dietary fiber, and 7.30% moisture. Texture stability and flavor retention are key challenges in production, particularly in preventing moisture absorption that can degrade product quality. This study aims to determine the physical and mechanical characteristics of sodium alginate-based edible films with varying glycerol concentrations, and to analyze the effect of sodium alginate-based edible coating application on the physical, chemical, and sensory characteristics of Spirulina snack bars. The glycerol concentrations used were 0%, 0.5%, and 1%. Edible film application on the snack bars was conducted using four coating methods: casting (film wrap (FW) and film dry (FD)), dipping coat (DC), and spreading coat (SC). Glycerol concentration affected WVTR, with results of 130.140 g/m²/h (0%), 118.513 g/m²/h (0.5%), and 155.086 g/m²/h (1%), indicating that 0.5% glycerol was most effective in reducing moisture absorption. The results showed that the film wrap (FW) and spreading coat (SC) treatments received the highest sensory acceptance, with positive evaluations in terms of appearance, taste, and texture. The film wrap (FW) and film dry (FD) treatments showed the lowest moisture absorption retention (3.95% and 4.76%, respectively). The film wrap (FW) and film dry (FD) methods were the most effective in maintaining the stability of the Spirulina snack bars.