Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca: The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca

Abstrak

Inggris

Ulva lactuca seaweed can be used to produce Nori-like goods using salty boiling fish effluent. The objective of this study was to assess the chemical, sensory, and color features of a specific nori-like formula derived from U. lactuca with the inclusion of cooked fish water concentrate. The manufacturing of nori-like goods involves the addition of varying quantities of boiled water concentrate at different stages of the process, specifically at 0%, 1%, 2%, 3%, and 4% concentrations. This research involved the analysis of sensory test results, proximate and dietary fiber content, amino acids, water activity, and color. The nori-like mixture was prepared by adding 3% concentrated heated water. The nori-like items produced in this study exhibited diminished nutritional value compared to commercially available nori. Significantly, the findings indicate that incorporating an extra 3% boiled water concentrate during the manufacturing of nori-like can enhance its nutritious content in comparison to the control nori-like (which does not contain boiled water concentrate). The formula selected yielded the following results: 12.77% water content, 14.53% ash, 17.02% protein, 5.88% fat, and 25.77% dietary fiber. The primary amino acids present in the selected nori-like samples were histidine, glutamic acid, and glycine. The aw value of the product was 0.59, while the L, a, and b values were 14.28, 0.76, and 14.44, respectively.

Bahasa Indonesia

Pembuatan produk nori-like dapat dilakukan menggunakan rumput laut Ulva lactuca, dengan menambahkan air rebusan pindang. Tujuan penelitian ini menentukan formula nori-like terbaik dari U. lactuca dengan penambahan konsentrat air rebusan pindang berdasarkan karakteristik kimia, sensori, dan warna. Pembuatan produk nori-like dilakukan dengan menambahkan konsentrat air rebusan pindang yang berbeda, yaitu 0, 1, 2, 3, dan 4%. Parameter yang dianalisis meliputi uji sensori, proksimat dan serat pangan, asam amino, aktivitas air (aw), serta uji warna. Formulasi terpilih secara sensori dalam pembuatan nori-like, yaitu perlakuan penambahan air rebusan pindang sebanyak 3%. Produk nori-like memiliki nilai gizi protein yang lebih rendah dibandingkan nori komersial. Penambahan 3% konsentrat air rebusan pindang dapat meningkatkan nilai gizi produk nori-like dibandingkan dengan nori kontrol. Kadar air nori terpilih 12,77%; abu 14,53%; protein 17,02%; lemak 5,88%; karbohidrat 49,80% dan serat pangan 25,77%. Asam amino yang mendominasi pada nori-like terpilih, yaitu histidina, asam glutamat, dan glisina. Produk nori-like memiliki nilai aw 0,59 serta intensitas warna L (14,28); a (0,76); dan b (14,44).

Kata kunci

• analog nori
• fiber
• protein fortification
• sensory
• sustainable snack
• fortifikasi protein
• nori analog
• sensori
• serat