KARAKTERISTIK TEKNIS PENGERINGAN NORI DARI CAMPURAN RUMPUT LAUT LOKAL Ulva lactuca DAN Eucheuma cottonii

KOKO KURNIAWAN, Dr. Ir. Nursigit Bintoro, M.Sc; Arifin Dwi Saputro, S.TP., M.Sc., Ph.D

2021 | Tesis | MAGISTER TEKNIK PERTANIAN

Nori merupakan makanan khas dari Asia Timur yang terbuat dari rumput laut Porphyra. Di Indonesia tingkat konsumsi terhadap jenis makanan ini cukup tinggi namun demikian pemenuhan kebutuhannya masih impor. Diversifikasi pembuatan nori dari bahan selain rumput laut porphyra diharapkan dapat menjadi solusi permasalahan tersebut. Penelitian ini bertujuan untuk membuat nori dari rumput laut lokal Ulva lactuca dan Eucheuma cottonii dan mendapatkan komposisi terbaik serta mempelajari karakteristik pengeringannya. Variabel penelitian yang digunakan adalah komposisi rumput laut dan suhu udara pengering. Komposisi yang digunakan K1 (100% Ulva lactuca), K2 (95% Ulva lactuca dan 5% Eucheuma cottoni), K3 (85% Ulva lactuca dan 15% Eucheuma cottoni), K4 (75% Ulva lactuca dan 25% Eucheuma cottoni) dan K5 (65% Ulva lactuca dan 35% Eucheuma cottoni) serta dengan suhu udara pengering yaitu 750C, 850C, dan 1000C. Alat pengering yang digunakan adalah oven memmert UNP 110. Laju pengeringan dievaluasi dengan empat model pengeringan lapis tipis, yakni Henderson dan Pubis; Lewis; Page; dan Page modifikasi. Penurunan susut bobot dievaluasi dengan model kinetika perubahan dan analisis Arrhenius. Parameter fisik nori (kadar air, kadar abu, intensitas warna dan kekerasan) diukur dan uji organoletik dilakukan pada akhir penelitian. Penentuan komposisi terbaik menggunakan uji Technique For Other Reference by Similiarity to Ideal Solution (TOPSIS). Hasil penelitian menujukkan nori dapat dibuat dari campuran rumput laut Ulva lactuca dan Eucheuma cottonii. Laju pengeringan tertinggi diperoleh pada suhu 1000C pada setiap komposisi. Model Page merupakan model yang paling sesuai untuk menggambarkan proses pengeringan nori (R2 >92%). Model kinetika orde 0 dapat digunakan untuk memprediksi susut bobot bubur nori lokal selama proses pengeringan (R2 >88%). Uji organoleptik menunjukkan bahwa suhu udara pengering berpengaruh terhadap warna dan kekerasan namun tidak berpengaruh pada aroma nori. Komposisi 4 pada suhu pengeringan 85 0C adalah komposisi terbaik menurut uji TOPSIS

Nori is a special food from East Asia made from Porphyra seaweed. In Indonesia, consumption of this type of food was quite high, however, to satisfy the needs its still imported. Diversification for the production of nori from raw materials other than porphyra seaweed is highly expected as the solution to these problems. This study aimed to produce nori from local seaweed Ulva lactuca and Eucheuma cottonii and to find out the best composition and further to study the drying characteristics of those produced nori. Variabls wich would be investigated were seaweed composition and drying temperature. The raw material composition used were K1 (100% Ulva lactuca), K2 (95% Ulva lactuca and 5% Eucheuma cottoni), K3 (85% Ulva lactuca and 15% Eucheuma cottoni), K4 (75% Ulva lactuca and 25% Eucheuma cottoni) and K5 (65% Ulva lactuca and 35% Eucheuma cottoni). While drying temperature applied were 75 0C, 85 0C, and 100 0C. Drying process was carried out using UNP 110 memmert oven. While drying rate was evaluated using four thin-layer drying models, namely Henderson and Pubis, Lewis, Page and modified Page. The reduction in weight loss was evaluated using the kinetics model and Arrhenius equations. Physical parameters of nori (moisture content, ash content, color intensity and hardness) were measured and an organoletic test was carried out at the end of the study. Determination of the best composition using Technique For Other Reference by Similiarity to Ideal Solution (TOPSIS) analysis. The results showed that nori could be made from a mixture of Ulva lactuca and Eucheuma cottonii seaweeds. The highest drying rate was obtained at drying temperature 100 ���° C for all compositions. Page model was found to be the most suitable model to describe the nori drying process (R2> 92%). Zero order of kinetics model could be used to predict the weight loss of nori during the drying process (R2> 88%). Organoleptic test showed that temperature of the drying air had an effect on color and hardness but had no effect on the aroma of nori. Composition K4 at a drying temperature of 85 0C was the best composition according to the TOPSIS analysis.

Kata Kunci : nori, Ulva lactuca, Eucheuma cottonii, model pengeringan lapis tipis, organoleptik