Pengaruh Lama Fermentasi Sargassum hystrix dengan Lactobacillus plantarum terhadap Kadar Proksimat dan Karakteristik Sensoris

Shofia Iqlima Maulida, Prof. Dr. Amir Husni, S.Pi., M.P.

2025 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Rumput laut Sargassum hystrix yang berpotensi dikembangkan menjadi pangan fungsional masih terkendala bau amis sehingga dapat dilakukan fermentasi untuk menguranginya. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi S. hystrix dengan Lactobacillus plantarum terhadap kadar proksimat dan karakteristik sensoris produk. Penelitian menggunakan rancangan acak lengkap dengan lima perlakuan (kontrol tanpa bakteri, fermentasi 1, 2, 3, dan 4 hari) dan tiga ulangan. Parameter yang diamati meliputi kadar proksimat (air, abu, protein, lemak, dan karbohidrat), karakteristik sensoris (aroma, rasa, warna) dengan Quantitative Descriptive Analysis (QDA), serta uji hedonik. Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh nyata (P < 0>

Sargassum hystrix seaweed, which has the potential to be developed into functional food, is still hampered by its fishy smell, so fermentation can be carried out to reduce it. This study aimed to determine the effect of fermentation duration of S. hystrix using Lactobacillus plantarum on its proximate composition and sensory characteristics. The study employed a completely randomized design with five treatments (control without bacteria, fermentation for 1, 2, 3, and 4 days) and three replications. The observed parameters included proximate composition (moisture, ash, protein, fat, and carbohydrate content), sensory characteristics (aroma, taste, color) assessed by Quantitative Descriptive Analysis (QDA), and hedonic test. The results showed that fermentation duration significantly affected (P<0>

Kata Kunci : fermentasi, Sargassum hystrix, Lactobacillus plantarum, kadar proksimat, karakteristik sensoris