Pengaruh Penyangraian terhadap Karakteristik Nori Berbasis Ulva sp. dan Gelidium sp. di PT Sumber Inti Pangan

Risma Karimah Pratiwi, Dr. Fiametta Ayu Purwandari, S.T.P., M.Sc.; Lukas Murwanto

2026 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Nori merupakan salah satu produk olahan rumput laut yang umumnya terbuat dari Porphyra. Namun, keterbatasan ketersediaan Porphyra mendorong pemanfaatan rumput laut lokal, seperti Ulva sp. dan Gelidium sp., sebagai bahan baku alternatif. Walaupun telah dihasilkan nori berbasis kedua rumput laut tersebut dengan karakteristik menyerupai nori komersial, kualitasnya belum sepenuhnya setara karena perbedaan komposisi bahan penyusun. Oleh karena itu, diperlukan proses penyangraian yang diketahui dapat memperbaiki karakteristik produk pangan.

Penelitian ini bertujuan untuk menganalisis pengaruh proses penyangraian terhadap karakteristik fisik, kimia, dan sensori nori berbasis Ulva sp. dan Gelidium sp. di PT Sumber Inti Pangan menggunakan Rancangan Acak Lengkap dengan tiga perlakuan, yaitu tanpa penyangraian (P1), penyangraian (P2), dan penyangraian dengan pelapisan minyak (P3). Parameter yang diteliti meliputi karakteristik fisik (ketebalan, kuat tarik, nilai kekerasan dan kerenyahan, serta yield), karakteristik kimia (kadar abu, air, dan garam), dan karakteristik sensori.

Hasil penelitian menunjukkan bahwa proses penyangraian memberikan pengaruh signifikan terhadap kuat tarik, nilai kekerasan dan kerenyahan, yield, serta kadar abu nori, tetapi tidak memberikan pengaruh signifikan terhadap ketebalan serta kadar air dan garam nori pada karakteristik fisik dan kimia. Pada karakteristik sensori, proses penyangraian memberikan pengaruh signifikan terhadap intensitas aroma roasted dan kesukaan kenampakan, tetapi tidak memberikan pengaruh signifikan terhadap atribut sensori lainnya. Secara keseluruhan, penyangraian dengan pelapisan minyak berpotensi meningkatkan kualitas nori berbasis Ulva sp. dan Gelidium sp. sehingga dapat menjadi bahan baku alternatif pembuatan nori di industri pangan.

Nori is a processed seaweed product generally made from Porphyra. However, the limited availability of Porphyra has encouraged use of local seaweeds, such as Ulva sp. and Gelidium sp., as alternative raw materials. Although nori from these seaweeds has been produced with characteristics similar to commercial nori, its quality is not fully comparable due to compositional differences. Therefore, roasting is required to improve product characteristics.

This study aimed to analyze the effect of the roasting process on the physical, chemical, and sensory characteristics of nori produced from Ulva sp. and Gelidium sp. at PT Sumber Inti Pangan using a Completely Randomized Design with three treatments: no roasting (P1), roasting (P2), and roasting with oil coating (P3). The parameters studied included physical characteristics (thickness, tensile strength, hardness and crispness value, and yield), chemical characteristics (ash, water, and salt content), and sensory characteristics.

The results showed that roasting had a significant effect on tensile strength, hardness and crispness value, yield, and ash content, but had no significant effect on thickness, moisture content, or salt content in terms of physical and chemical characteristics. In terms of sensory characteristics, roasting had a significant effect on roasted aroma intensity and appearance preference, but had no significant effect on other attributes. Overall, roasting with oil coating has the potential to improve the quality of nori produced from Ulva sp. and Gelidium sp., thereby serving as an alternative raw material for nori production in the food industry.

Kata Kunci : Gelidium sp., karakteristik fisik, karakteristik kimia, karakteristik sensori, nori, penyangraian, Ulva sp.