Pemodelan Respons Material Premiks dan Penyesuaian Acidulant Pada Formulasi Minuman Rumput Laut Instan Berbasis Gracilaria

Abstract

Meningkatnya permintaan akan minuman fungsional, dipicu tingginya prevalensi penyakit kronis, mendorong peningkatan penggunaan bahan-bahan kaya serat seperti biji-bijian dan kacang-kacangan. Eksploitasi berlebihan terhadap sumber terestrial menimbulkan kekhawatiran terkait keberlanjutan dan keterbatasan lahan. Rumput laut Gracilaria menjadi alternatif serat berkelanjutan, namun pemanfaatannya sebagai bahan utama dalam pengembangan produk masih terbatas akibat tantangan dalam proses pengolahan dan keterbatasan kompatibilitas dengan standar industri. Optimasi minuman instan berbasis Gracilaria melalui pemodelan respons material menawarkan pendekatan praktis untuk pengembangan minuman fungsional. Penelitian ini bertujuan mengoptimalkan formulasi minuman instan berbasis Gracilaria melalui pendekatan pemodelan respons material menggunakan metode I-Optimal Mixture Design. Formulasi dikembangkan mengombinasikan serbuk Gracilaria (36–45%) sebagai bahan utama, ?-carrageenan (0–1%) sebagai penstabil, dan tricalcium phosphate (5–13%) sebagai anti-caking agent dengan parameter respons kadar air, kompresibilitas, kohesivitas, waktu alir, sudut diam, dan viskositas puncak. Kelarutan dan stabilitas pasca penyeduhan ditingkatkan melalui penyesuaian penambahan citric acid sebagai acidulant dalam variasi konsentrasi (0%, 1,5%, 4,5%, dan 7,5%). Parameter kelarutan dan daya terima dievaluasi meliputi indeks sedimentasi, penyerapan air, kelarutan air, warna (?E CIE-Lab*), dan sensori (hedonik dan CATA). Evaluasi biofungsional dilakukan meliputi serat pangan, total fenol, aktivitas antioksidan, dan inhibisi enzim a-Glukosidase. Formula optimum diperoleh komposisi 36,52% serbuk Gracilaria, 0,48% ?-carrageenan, dan 13% tricalcium phosphate, dengan desirability 0,973. Penambahan 4,5% citric acid terbukti menghasilkan indeks sedimentasi 32,60%, penyerapan air 2,63 g/g, kelarutan serbuk 33,17%, dan nilai ?E 43,65 dengan visual bening kehijauan. Formula terpilih disukai secara sensori (overall score 6,88), dengan karakteristik kenampakan (fresh, high gloss), aroma (citrusy, seaweed), rasa (sour, grassy), dan mouthfeel (light-bodied, smooth). Produk menunjukkan kandungan serat pangan 2,03%, total fenolik 1,173 mg/g, aktivitas antioksidan (IC50) 364,997 µg/mL, serta inhibisi enzim a-glukosidase 39,05%. Temuan menggarisbawahi potensi minuman instan berbasis Gracilaria sebagai produk fungsional berkelanjutan, khususnya dalam peningkatan asupan serat harian dan mendukung pengendalian glikemik.

The increased demand for functional beverages, driven by chronic disease prevalence, has increased the use of fiber-rich ingredients like grains and legumes. However, reliance on terrestrial sources raises sustainability and land use concerns. Gracilaria seaweed offers a sustainable fiber alternative, yet its use in product development is limited due to processing and industrial compatibility issues. Optimizing Gracilaria-based instant beverages through modeling of material respons provides a practical strategy for functional beverage innovation. This study aimed to optimize Gracilaria-based instant beverage formulation used modeling of material respons via I-Optimal Mixture Design. The formulation comprised Gracilaria powder (36–45%) as the main component, ?-carrageenan (0–1%) as a stabilizer, and tricalcium phosphate (5–13%) as an anti-caking agent. Response variables included moisture content, compressibility, cohesiveness, flow time, angle of repose, and peak viscosity. To enhance solubility and post-brewing stability, citric acid was added as an acidulant in varied concentrations (0%, 1.5%, 4.5%, and 7.5%). Evaluations included sedimentation index, water absorption, water solubility, color (?E CIE-Lab*), and sensory acceptance (hedonic and CATA). Biofunctional properties were also assessed dietary fiber, total phenolics, antioxidant activity, and a-glucosidase inhibition. The optimal formula 36.52% Gracilaria powder, 0.48% ?-carrageenan, and 13% tricalcium phosphate achieved a desirability of 0.973. The addition of 4.5% citric acid enhanced solubility and clarity, yielding a sedimentation index of 32.60%, water absorption of 2.63 g/g, solubility of 33.17%, and ?E of 43.65 with a greenish-clear appearance. Sensory evaluation showed good acceptance (score: 6.88) with appearance (fresh, glossy), aroma (citrusy, seaweed), taste (sour, grassy), and mouthfeel (light, smooth). Functionally, the product contained 2.03% dietary fiber, 1.173 mg/g total phenolics, antioxidant activity (IC50) of 364.997 µg/mL, and 39.05% a-Glucosidase inhibition. These findings highlight the potential of Gracilaria-based instant beverages as sustainable functional products to support fiber intake and supported glycemic control.