PENGARUH RASIO Ulva sp. DAN Gelidium sp. TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS NORI DI PT SUMBER INTI PANGAN

Andini Afifah Kurniadi, Dr. Fiametta Ayu Purwandari, S.T.P., M. Sc.

2026 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Nori merupakan produk yang umumnya terbuat dari rumput laut jenis Porphyra. Ketersediaannya yang terbatas mendorong pengembangan nori alternatif berbasis rumput laut yang banyak tumbuh di Indonesia. Ulva sp. dan Gelidium sp. merupakan jenis rumput laut lokal yang berpotensi dijadikan bahan baku alternatif nori karena kombinasi antara keduanya memiliki kemiripan dengan karakteristik nori komersial. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasio Ulva sp. dan Gelidium sp. terhadap karakteristik fisik (yield, ketebalan, kuat tarik, kekerasan, kerenyahan, dan warna), kimia (kadar air, kadar abu, dan kadar garam), dan sensoris dari nori yang dihasilkan. Terdapat tiga variasi rasio nori, yaitu F1 (75%:25%), F2 (80%:20%), dan F3 (85%:15%). Analisis data dilakukan menggunakan one-way ANOVA dilanjutkan dengan post-hoc LSD dengan tingkat signifikansi 0,05. Hasilnya menunjukkan perbedaan rasio Ulva sp. dan Gelidium sp. berpengaruh nyata (p<0>0,05) terhadap ketebalan, kekerasan, nilai L*, nilai b*, kadar garam, dan sensoris. Nori F3 merupakan nori yang paling disukai oleh panelis dengan rata-rata yield, ketebalan, kuat tarik, kekerasan, kerenyahan, nilai L*, a*, b*, kadar air, kadar abu, kadar garam, dan kesukaan overall secara berturut-turut sebesar 5,54±0,02%; 0,557±0,03 mm; 0,81±0,19 MPa; 304,18 ± 24,76 gf; 37,27±3,91; 31,320 ± 0,89; -2,274 ± 0,18; 10,316 ± 0,70; 11,46±0,003%; 8,57±0,76?; 1%; dan 5,20± 1,66.

Nori is a product generally made from Porphyra seaweed. Its limited availability encourages the development of alternative nori based on seaweed that grows abundantly in Indonesia. Ulva sp. and Gelidium sp. are local seaweed species that have the potential to be used as alternative raw materials for nori, as their combination has similar characteristics to commercial nori. This study aims to determine the effect of differences in the ratio of Ulva sp. and Gelidium sp. on the physical (yield, thickness, tensile strength, crispness, hardness, and color), chemical (water content, ash content, and salt content), and sensory characteristics of the resulting nori. There are three variations of the nori ratio, namely F1 (75%:25%), F2 (80%:20%), and F3 (85%:15%). Data analysis was carried out using one-way ANOVA followed by post-hoc LSD at significance level of 0.05. The results show that the difference in the ratio of Ulva sp. and Gelidium sp. had a significant effect (p<0>0.05) affect thickness, hardness, L* value, b* value, salt content, and sensory. Nori F3 was preferred by panelists with an average yield, thickness, tensile strength, crispness, hardness, L* value, a* value, b* value, water content, ash content, salt content, and overall preference of 5.54±0.02%; 0.557±0.03 mm; 0.81±0.19 MPa; 304,18 ± 24,76 gf; 37,27±3,91; 31,320 ± 0,89; -2,274 ± 0,18; 10,316 ± 0,70; 11.46±0.003%; 8.57±0.76?; 1%; and 5.20±1.66.

Kata Kunci : Gelidium sp., karakteristik, nori, rasio, Ulva sp.