PENGARUH KONDISI BAHAN BAKU TERHADAP SIFAT FISIK, KIMIA DAN TINGKAT PENERIMAAN KONSUMEN NORI Sargassum hystrix

SULTHAN THARIQ F, Dr. Ir. Amir Husni, S.Pi., M.P.

2021 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Nori merupakan olahan rumput laut yang cukup populer, termasuk di Indonesia. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik dan tingkat penerimaan konsumen terhadap nori dari rumput laut Sargassum hystrix. S. hystrix (dalam bentuk basah dan/atau kering) direndam dalam NaOH 0,01%, kemudian diblender menjadi bubur, dicetak dengan ukuran 15x15 cm dan dikeringkan dalam oven (70 °C, 3 jam). Analisis meliputi ketebalan, kekerasan, analisis proksimat, aktivitas antioksidan dengan 2,2-Difenil-1-pikrilhidrazil (DPPH) dan daya antioksidan pereduksi besi (FRAP), aktivitas antidiabetes, dan uji hedonik. Hasil penelitian ini menunjukkan bahwa komposisi kondisi awal bahan baku berpengaruh signifikan (P<0,05) terhadap karakteristik dan tingkat penerimaan konsumen nori S. hystrix. Perlakuan terbaik diperoleh pada nori yang dibuat dari bahan baku awal dalam bentuk basah dengan karakteristik ketebalan 0,34 mm, kekerasan 335,21 gf, kadar air 14,47%, kadar abu 21,22%, kadar protein 7,51%, kadar lemak 9,64%, kadar fenol total 21,01 mg GAE/g, aktivitas penghambatan DPPH 62,77%, nilai FRAP 133,50 M/g, aktivitas penghambatan a-glukosidase 43,81%, dan tingkat penerimaan konsumen terhadap penampakan 2,66, aroma 2,41, tekstur 3,06, rasa 3,26, dan warna 2,98.

Nori is processed seaweed that is quite popular, including in Indonesia. The purpose of this study was to determine the characteristics and level of consumer acceptance of nori from Sargassum hystrix seaweed. S. hystrix (in wet and/or dry form) was soaked in 0.01% NaOH, then blended into a slurry. S. hystrix slurry was molded in size 15x15 cm and dried in an oven (70°C, 3 hours). The analysis included thickness, hardness, proximate analysis, antioxidant activity with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP), antidiabetic activity, and hedonic tests. The results of this study indicate that the composition of the initial conditions of raw materials has a significant effect (P<0.05) on the characteristics and level of consumer acceptance of nori S. hystrix. The best treatment was obtained on nori made from the initial raw material in wet form with the characteristics of a thickness of 0.34 mm, hardness of 335.21 gf, water content of 14.47%, ash content of 21.22%, protein content of 7.51%, fat content of 9.64%, total phenol content of 21.01 mg GAE/g, activity DPPH inhibition 62.77%, FRAP value 133.50 M/g, -glucosidase inhibitory activity 43.81%, and the level of consumer acceptance of appearance 2.66, aroma 2.41, texture 3.06, taste 3.26, and color 2.98.

Kata Kunci : antioxidant, Sargassum hystrix, nori, seaweed.