Formulasi dan Tingkat Penerimaan Konsumen Nori Ulva lactuca dan Sargassum hystrix

CHORI YULINDRA, Dr. Amir Husni, S.Pi., M.P.

2022 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Nori merupakan produk makanan yang terbuat dari rumput laut berbentuk lembaran tipis kaya akan sumber nutrisi. Tujuan penelitian ini untuk mengetahui pengaruh komposisi bahan baku terhadap sifat fisik, aktivitas antioksidan, inhibisi enzim α-glukosidase, tingkat penerimaan konsumen, dan kandungan proksimat nori Ulva lactuca dan Sargassum hystrix. Formulasi yang digunakan terdiri dari komposisi Ulva lactuca dan Sargassum hystrix rasio 9:1, 8:2, 7:3, 6:4, dan 5:5. Komposisi bahan baku Ulva lactuca dan Sargassum hystrix berpengaruh terhadap sifat fisik, aktivitas antioksidan, dan inhibisi enzim α- glukosidase dengan nilai kekerasan 42,11-105,62 gf, aktivitas antioksidan 23,46-35,62%, dan inhibisi enzim α-glukosidase 14,34-55,97%. Nori dengan komposisi Ulva lactuca dan Sargassum hystrix rasio 9:1 merupakan nori hasil penelitian yang paling disukai konsumen dengan nilai atribut kenampakan 3,63, warna 3,73, aroma 3,49, rasa 3,49, dan tekstur 3,36, lebih rendah jika dibandingkan nori komersial (kenampakan 4,15, warna 4,26, aroma 4,20, rasa 4,41, dan tekstur 4,10). Nori dengan komposisi Ulva lactuca dan Sargassum hystrix rasio 9:1 mengandung kadar air yang lebih tinggi (11,44 %), kadar abu lebih tinggi (16,53%), kadar protein lebih rendah (10,71%), kadar lemak lebih tinggi (4,57%), serat pangan total lebih tinggi (8,18%), dan kadar karbohidrat lebih rendah (48,56%) dibandingkan nori komersial (air 2,12%, abu 7,75%, protein 21,15%, lemak 4,56%, serat pangan total 6,74%, dan karbohidrat 57,68%).

Nori is a food product made from seaweed in the form of a thin sheet that is rich in nutrients. The purpose of this study was to determine the effect of raw material composition on physical properties, antioxidant activity, inhibition of the α-glucosidase enzyme, level of consumer acceptance, and the proximate content of nori Ulva lactuca and Sargassum hystrix. The formulation used consisted of the composition of Ulva lactuca and Sargassum hystrix in a ratio of 9:1, 8:2, 7:3, 6:4, and 5:5. The composition of raw materials Ulva lactuca and Sargassum hystrix affects the physical properties, antioxidant activity, and inhibition of the α-glucosidase enzyme with a hardness value of 42.11-105.62 gf, antioxidant activity 23.46-35.62%, and inhibition of α-glucosidase enzyme 14.34-55.97%. Nori with the composition of Ulva lactuca and Sargassum hystrix ratio of 9:1 is the most preferred by consumers with the attribute value of appearance 3.63, color 3.73, aroma 3.49, taste 3.49, and texture 3.36, lower than commercial nori (appearance 4.15, color 4.26, aroma 4.20, taste 4.41, and texture 4.10). Nori with a 9:1 ratio of Ulva lactuca and Sargassum hystrix contains higher water content (11.44 %), higher ash content (16.53%), lower protein content (10.71%), higher fat (4.57%), higher total dietary fiber (8.18%), and lower carbohydrate content (48.56%) than commercial nori (2.12% water, 7.75% ash, protein 21.15%, fat 4.56%, total dietary fiber 6.74%, and carbohydrates 57.68%).

Kata Kunci : nori, penerimaan konsumen, rumput laut, Sargassum hystrix, Ulva lactuca