Pengembangan produk sambal roa inovatif melalui formulasi undur-undur laut: The development of innovative sambal roa product through mole crab formulation

Abstrak

Bahasa Indonesia

Sambal roa merupakan salah satu sambal khas nusantara dengan rasa dan aroma ikan roa asap yang khas. Produksi ikan roa yang terus menurun menuntut adanya inovasi pengembangan produk. Undur-undur laut merupakan bahan pengganti yang potensial, karena memiliki cita rasa krustasea/rebon yang mirip dengan terasi serta kandungan karotenoid yang dapat berperan sebagai pewarna alami. Penelitian ini bertujuan untuk menentukan formula sambal roa inovatif melalui formulasi cabai, ikan roa asap, dan undur-undur laut menggunakan I-optimal mixture amount design. Penelitian meliputi modifikasi, pembuatan, dan uji sensori deskriptif sambal roa, optimasi formulasi sambal roa dengan undur-undur laut, serta perbandingan antara sambal roa dengan undur-undur laut dan sambal roa komersial. Formula sambal roa didasarkan pada jumlah total campuran sebesar 150 g dengan proporsi cabai 40%-70%, ikan roa asap 20%-30%, dan undur-undur laut 35%-50%. Hasil formulasi tersebut, diperoleh keberterimaan optimal dengan proporsi cabai 40%, ikan roa asap 21,68%, dan undur-undur laut 38,32%. Karakteristik sambal roa inovatif dengan formulasi cabai, ikan roa asap, dan undur-undur laut adalah berbentuk pasta, memiliki viskositas 9.547±948,54 cP, warna oranye kemerahan L*: 19,64±0,76, a*: 17,58±0,80, dan b*: 22,75±0,68. Sensori aroma khas krustasea (undur-undur laut) dapat dirasakan, serta memiliki sensasi pedas dengan kadar kapsaisin 701,78±0,028 ppm, kadar protein 11,32±0,007%, kadar lemak 15,28±0,049%, aktivitas air (Aw) 0,84±0,0001, dan total mikrobiologi 6,3×10²±1,90 koloni/g.

Inggris

Sambal roa is one of the typical nusantara sauces with a distinctive taste and aroma of roa fish smoked using traditional methods. The decreasing production of roa fish demands innovation in its product development. Mole crab is a potential substitute ingredient because it has a crustacean/rebon taste similar to shrimp paste, as well as carotenoid content that can act as a natural dye. This innovation requires accurate formulation. This study aimed to develop an innovative sambal roa product through the formulation of chili, smoked roa fish, and mole crab using an I-optimal mixture amount design. The study included modification, production, and descriptive sensory testing of sambal roa, optimization of the sambal roa formulation with mole crab, and comparison between mole crab-sambal roa and commercial sambal roa. The sambal roa formula is based on a total mixture amount of 150 g with a proportion of chili of 40%-70%, smoked roa fish of 20%-30%, and mole crab of 35%-50%. Optimal acceptability was achieved with chili 40%, 21.68% smoked roa fish, and mole crab 38.32%. The characteristics of the innovative sambal roa with the formulation of chili, smoked roa fish, and mole crab are in the form of paste, have a viscosity of 9.547±948.54 cP, an orange-red color with L*:19.64±0.76, a*:17.58±0.80, and b*:22.75±0.68. The distinctive crustacean aroma (mole crab) can be sensed, and it has a spicy sensation with a capsaicin content of 701.78±0.028 ppm, protein content of 11.32±0.007%, fat content of 15.28±0.049%, water activity (Aw) of 0.84±0.0001, and total bacterial colonies of 6.3 ×10²±1.90 colonies/g.

Kata kunci

• crustaceans
• fortification
• mixture design
• spiciness
• traditional food
• fortifikasi
• kepedasan
• krustasea
• pangan tradisional