Karakteristik Fisikokimia dan Sensori Bubur Instan dengan Penambahan Tepung Rumput Laut Gracilaria sp.

Abstract

Bubur instan berbasis rumput laut Gracilaria sp. merupakan salah satu inovasi produk pangan fungsional yang kaya serat pangan. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan tepung Gracilaria sp. terhadap karakteristik fisikokimia dan sensori bubur instan. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf konsentrasi tepung Gracilaria sp. (0%, 8%, 12%, 16%, dan 20%). Uji sensori dilakukan menggunakan uji hedonik dan Check-All-That-Apply (CATA), hasil dianalisis dengan uji Kruskal-Wallis serta uji lanjut Dunn pada taraf 95%. Analisis fisik meliputi aktivitas air, densitas kamba, dan viskositas. Analisis kimia meliputi proksimat dan serat pangan serta perhitungan angka kecukupan gizi (AKG). Hasil penelitian menunjukkan bahwa penambahan Gracilaria sp. secara signifikan meningkatkan kadar serat pangan dengan nilai tertinggi mencapai 9 g per 25 g sajian (setara 30% AKG). Formulasi dengan 12% tepung Gracilaria sp. menunjukkan penerimaan sensori keseluruhan tertinggi dengan skor 6,47 (agak suka), puncak viskositas 1326 cP, dan derajat putih sebesar 84,23?±?0,32%. Panelis menunjukkan preferensi terhadap atribut seperti creamy white, lingering aftertaste, seaweed aroma, umami taste, dan seaweed taste.

Instant porridge based on Gracilaria sp. seaweed is an innovative functional food product rich in dietary fiber. This study aimed to evaluate the effect of adding Gracilaria sp. flour on the physicochemical and sensory characteristics of instant porridge. A Completely Randomized Design (CRD) was employed, using five concentration levels of Gracilaria sp. flour (0%, 8%, 12%, 16%, and 20%). Sensory evaluation was conducted using hedonic and Check-All-That-Apply (CATA) tests. The results were analyzed with the Kruskal-Wallis test and Dunn's test at a 95% confidence level. Physicochemical analyses included water activity, bulk density, and viscosity. Chemical analyses involved proximate composition and dietary fiber content, along with the calculation of the Recommended Daily Allowance (RDA). The results showed that the addition of Gracilaria sp. significantly increased the dietary fiber content, with the highest value reaching 9 g per 25-g serving (equivalent to 30% of the RDA). The formulation containing 12% Gracilaria sp. flour demonstrated the highest overall sensory acceptance, scoring 6.47 (slightly liked). This formulation also exhibited a peak viscosity of 1326 cP and a whiteness degree of 84.23 ± 0.32%. Panelists expressed a preference for attributes such as creamy white, lingering aftertaste, seaweed aroma, umami taste, and seaweed taste.