Karakteristik Fisikokimia Dan Sensori Sup Krim Instan Dengan Variasi Konsentrasi Tepung Rumput Laut Gracilaria sp.

Abstract

Sup krim instan Gracilaria sp. adalah produk diversifikasi pangan yang memiliki sifat fungsional sebagai sumber serat. Penelitian ini bertujuan mendapatkan formula sup krim instan tinggi serat dengan variasi konsentrasi tepung rumput laut Gracilaria sp. beserta karakteristiknya. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima konsentrasi tepung rumput laut Gracilaria sp. (0%, 8%, 12%, 16%, dan 20%). Analisis data parametrik menggunakan uji normalitas dan analisis ragam dan uji lanjut Duncan, sedangkan analisis data non parametrik menggunakan uji Kruskal Wallis dengan uji lanjut Multiple Comparison. Penambahan tepung rumput laut Gracilaria sp. 8% merupakan formula terpilih dengan nilai hedonik keseluruhan 6,77±1,09 (agak suka), densitas kamba 0,802±0,015 g/mL, a_w 0,458±0,001, viskositas 487,00±8,18 cP, kadar air 8,92±0,09%, abu 9,52±0,31%, protein 7,08±0,34%, lemak 1,54±0,03%, karbohidrat 72,93±0,16%, dan serat pangan 29,74% (8,48% larut dan 21,26% tidak larut). Preferensi panelis terhadap sup krim instan Gracilaria sp. yaitu warna greenish cream, kenampakan glossy, tekstur creamy, dan rasa umami.

Instant cream soup with Gracilaria sp. is a food diversification product that possesses functional properties as a dietary fiber source. This study aimed to develop a high-fiber instant cream soup formula with different concentrations of Gracilaria sp. seaweed flour and to evaluate its characteristics. The research was conducted using a Completely Randomized Design (CRD) with five concentrations of Gracilaria sp. seaweed flour (0%, 8%, 12%, 16%, and 20%). Parametric data were analyzed using normality testing, analysis of variance, and Duncan’s multiple range test, while non-parametric data were analyzed using the Kruskal–Wallis test with Multiple Comparison. The 8% seaweed flour formulation was identified as the most acceptable, with an overall hedonic score of 6.77±1.09 (slightly liked), bulk density of 0.802±0.015 g/mL, a_w of 0.458±0.001, viscosity of 487.00±8.18 cP, moisture 8.92±0.09%, ash 9.52±0.31%, protein 7.08±0.34%, fat 1.54±0.03%, carbohydrate 72.93±0.16%, and dietary fiber 29.74% (8.48% soluble; 21.26% insoluble). Panelists' preferences for the Gracilaria sp. instant cream soup included greenish cream color, glossy appearance, creamy texture, and umami flavour.