Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design: Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Abstrak

Bahasa Indonesia

Nori merupakan produk olahan rumput laut Phorphyra spp. yang berbentuk lembaran kering dan memiliki cita rasa khas. Nori kaya akan protein dan disukai konsumen. Tingkat konsumsi nori di Indonesia yang tinggi berdampak pada nilai impor nori yang meningkat tiap tahunnya. Rumput laut Phorphyra spp. sebagai bahan baku nori hanya tumbuh di perairan sub tropis. Pengembangan nori dari rumput laut lokal Indonesia perlu dilakukan untuk mengurangi ketergantungan produk impor dan meningkatkan nilai tambah rumput laut local. Tujuan penelitian adalah untuk menentukan formula terbaik nori like product dari Ulva spp, Gracilaria sp., dan gliserol menggunakan metode mixture design berdasarkan mutu fisik dan sensori. Penelitian dilakukan dalam 4 tahap, yaitu pembuatan rancangan formulasi nori dengan Design Expert 13® dan penentuan respon, pembuatan nori, analisis respon yang ditentukan, dan optimasi formula yang direkomendasikan. Hasil penelitian menunjukkan bahwa pada respon sifat fisik, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai ketebalan nori, namun secara signifikan memengaruhi nilai kuat tarik dan pemanjangan. Hasil respon terhadap nilai sensori, komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna, kenampakan, dan aroma, namun secara signifikan memengaruhi nilai tekstur dan rasa. Komposisi Ulva spp, Gracilaria sp., dan gliserol serta interaksi antar komponen tidak memengaruhi nilai warna kecerahan (L*), namun secara signifikan memengaruhi nilai redness (a*) dan yellowness (b*). Formula nori like product terbaik adalah Ulva spp 26,9%, Gracilaria sp. 4,9%, dan gliserol 2,2%.

Inggris

Nori, a seaweed product derived from Phorphyra spp., is available in the form of dried sheets and possesses a unique flavor profile. Nori is rich in protein and favored by consumers. The growing demand for nori in Indonesia has resulted in an annual increase in the importation of this product. The seaweed species Phorphyra spp., which are utilized as the primary ingredient in nori production, are limited to subtropical water sources. To decrease reliance on imported goods and enhance the value of domestic seaweed, it is imperative to promote nori cultivation from Indonesian marine resources. This study aimed to identify the optimal formula for a nori-like product derived from Ulva spp., Gracilaria sp., and glycerol by employing a mixture design method that focuses on both physical and sensory qualities. The investigation was carried out in four distinct phases: the development of nori using Design Expert 13® software to determine suitable response criteria, the production of nori, the assessment of predetermined responses, and the enhancement of the optimal formula. The findings of this study suggest that the physical properties of Ulva spp., Gracilaria sp., and glycerol, as well as the relationships between these elements, do not have a substantial influence on nori thickness. However, these properties have a considerable impact on tensile strength and elongation. In terms of sensory responses, the impact of the composition of Ulva spp., Gracilaria sp., and glycerol, as well as the interactions between these components, on the attributes of color, appearance, and aroma, is negligible. However, these factors have a significant influence on texture and taste. The impact of the composition and interactions of Ulva spp., Gracilaria sp., and glycerol on the lightness (L*) color value was not substantial, whereas their influence on the redness (a*) and yellowness (b*) color values was substantial. The optimal formula for the nori-like product was Ulva spp. at 26.9%, Gracilaria sp. at 4.9%, and glycerol at 2.2%.

Kata kunci

• mixture design
• nori like product
• physical properties
• sensory
• sensori
• sifat fisik