Pengaruh Konsentrasi Tepung Rumput Laut Gracilaria sp. terhadap Karakteristik Fisikokimia dan Sensori Mi Kremes

Abstract

Rumput laut Gracilaria sp. berpotensi sebagai bahan pangan fungsional yang kaya serat dan dapat dimanfaatkan untuk meningkatkan nilai gizi serta memperbaiki karakteristik produk olahan seperti mi kremes. Penelitian ini bertujuan mengevaluasi pengaruh penambahan tepung Gracilaria sp. terhadap sifat fisikokimia dan sensori mi kremes, serta menentukan konsentrasi optimal. Lima formulasi (0%, 5%, 10%, 15%, dan 20%) diuji menggunakan analisis sensori hedonik dan check-all-that-apply (CATA), warna (CIE Lab*), aktivitas air (aw), texture profile analysis (TPA), serta analisis kimia formula terbaik (proksimat dan serat pangan). Data dianalisis menggunakan ANOVA, Kruskal-Wallis, serta metode Bayes. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi Gracilaria sp. secara signifikan memengaruhi warna, aw, tekstur, dan preferensi sensori. Formula terbaik adalah F4 (20% Gracilaria sp.) yang memiliki kandungan serat pangan tertinggi sebesar 36,96%. Produk ini memenuhi kriteria sebagai pangan sumber serat dan potensial sebagai alternatif mi sehat bebas gluten

Gracilaria sp. seaweed has potential as a functional food ingredient rich in dietary fiber and can be utilized to enhance the nutritional value and quality characteristics of processed food products such as crispy noodles. This study aimed to evaluate the effect of Gracilaria sp. flour addition on the physicochemical and sensory properties of crispy noodles and to determine the optimal concentration. Five formulations (0%, 5%, 10%, 15%, and 20%) were tested through hedonic sensory evaluation and check-all-that-apply (CATA), color analysis (CIE Lab*), water activity (aw), texture profile analysis (TPA), and chemical analysis (proximate and dietary fiber) of the best formulation. Data were analyzed using ANOVA, Kruskal-Wallis, and Bayesian methods. The results showed that increasing Gracilaria sp. concentration significantly affected color, aw, texture, and sensory preferences. The optimal formulation was identified as F4, containing 20% Gracilaria sp., which contained the highest dietary fiber content (36.96%). This product meets the criteria for a fiber-rich food and has strong potential as a healthy, gluten-free noodle alternative.