PENGOLAHAN DAN ANALISIS MUTU GARAM MANDI (BATH SALT) YANG DIPERKAYA TEPUNG RUMPUT LAUT Sargassum sp.

ZAHRA RIZKI SALAMAH, Dr. Ir. Latif Sahubawa, M.Si.

2024 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Garam krosok dan rumput laut memiliki banyak manfaat di bidang pangan dan non pangan. Rumput laut mengandung senyawa antioksidan yang potensial digunakan sebagai bahan tambahan garam mandi. Tujuan penelitian adalah mengolah dan menganalisis mutu serta aktivitas antioksidan dari garam mandi yang diperkaya tepung Sargassum sp. Penelitian dilakukan dalam 4 tahapan, yaitu: pengolahan tepung Sargassum sp.; pengujian tepung Sargassum sp.; pengolahan garam mandi; dan uji garam mandi. Perlakuan yang dicobakan adalah rasio penambahan tepung Sargassum sp. sebesar 0% (p0), 2% (p1), 4% (p2), dan 6% (p3). Data hasil penelitian dianalsis secara statistik pada tingkat signifikansi 95%. Rendemen tepung Sargassum sp. yang dihasilkan yaitu 12,5%, kadar air 10,39%, dan aktivitas antioksidan 33,16%. Rerata kadar air garam mandi berkisar antara 4,10-4,37%, pH (6,31 - 7,05), tinggi busa (0,13 - 0,43 cm), waktu larut (1,32 - 1,44 menit), serta rerata nilai IC50 sebesar 100.921 - 261.841 ppm. Dari hasil uji QDA, diperoleh 12 atribut sensori, yaitu aroma minyak esensial lavender, aroma minyak kayu putih, aroma mint, aroma rumput laut kering, kenampakan putih garam, kilap gula batu, coklat momogi, tekstur keras, garam kasar, butiran pasir, licin, dan kesat. Harga jual garam mandi yang dihasilkan adalah sebesar Rp92.520,00 per unit. Penambahan tepung Sargassum sp. dalam garam krosok berpengaruh signifikan terhadap mutu garam mandi.

Crude salt and seaweed have many benefits in the food and non-food sectors. Seaweed contains antioxidant compounds that have the potential to be used as additional ingredients for bath salts. The research aimed to process and analyze the quality and antioxidant activity of bath salts enriched with Sargassum sp. flour. The research was carried out in 4 stages: Sargassum sp. flour processing; Sargassum sp. flour analysis; bath salt processing; and bath salt analysis. The treatment was the ratio of adding Sargassum sp. flour. of 0% (p0), 2% (p1), 4% (p2), and 6% (p3). The research data were analyzed statistically at a significance level of 95%. The yield of Sargassum sp. flour was 12.5%, moisture content was 10.39% and antioxidant activity was 33.16%. The average water content of bath salts ranges from 4.10-4.37%, pH (6.31 - 7.05), foam height (0.13 - 0.43 cm), dissolving time (1.32 - 1.44 minutes), and average IC50 value was 100,921 - 261,841 ppm. From the QDA test results, 12 sensory attributes were obtained, namely the aroma of lavender essential oil, eucalyptus oil, mint, dried seaweed, the white appearance of salt, the shine of rock sugar, chocolate momogi, hard texture, coarse salt, sand grains, slippery, and rude. The selling price of the bath salt produced is IDR 92,520.00 per unit. The study concluded that adding Sargassum sp. flour significantly affects the quality of bath salts across several parameters.

Kata Kunci : garam krosok, tepung Sargassum sp., garam mandi, antioksidan