Pengaruh substitusi tepung Gracilaria verrucosa terhadap kualitas dan kandungan yodium dodol: The impact of Gracilaria verrucosa flour substitution on the quality and iodine content of dodol

Abstrak

Bahasa Indonesia

Dodol merupakan produk pangan yang dibuat dari tepung beras ketan, santan kelapa dan gula melalui proses pemasakan hingga mencapai tekstur yang diinginkan. Penambahan rumput laut diharapkan dapat meningkatkan konsumsi zat gizi misalnya gizi mikro salah satunya adalah yodium. Penelitian ini bertujuan menentukan tepung rumput laut Gracilaria verrucosa terbaik berdasarkan kualitas fisik, kimia dan mikrobiologis serta kandungan yodium pada produk dodol. Penelitian ini dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL), dengan perlakuan tepung G. verrucosa, yaitu K (0%), T1 (1%), T2 (2%) dan T3 (3%) dengan 3 ulangan. Hasil penelitian menunjukkan makin tinggi konsentrasi tepung G. verrucosa yang disubstitusi pada dodol, maka nilai hedonik akan menurun, tetapi pada nilai tekstur dan kandungan yodium akan meningkat. Selain itu, substitusi tepung G. verrucosa juga dapat memengaruhi kadar air, abu dan nilai total plate count (TPC). Perlakuan terbaik diperoleh dari perlakuan T2 (2% tepung G. verrucosa), dengan karakteristik produk warna cokelat sedikit gelap, aroma jahe, bau rumput laut tipis, manis rasa jahe tipis, rasa ikutan rumput laut dan tekstur kenyal, serta kadar air sebesar (37,90%), kadar abu (0,86%), kekuatan gel (311,50 gf), kandungan yodium (592,81 μ/100 g) dan nilai TPC (3,05×102 cfu/g). Tepung G. verrucosa berpotensi untuk meningkatkan kualitas dan kandungan yodium dodol.

Inggris

Dodol is a food product made from glutinous rice flour, coconut milk, and sugar, and cooked until it reaches the desired texture. The addition of seaweed is expected to increase the consumption of nutrients, for example micronutrients, one of which is iodine. This study aimed to determine the best Gracilaria verrucosa seaweed flour based on its physical, chemical, and microbiological qualities, as well as its iodine content. This research was conducted experimentally using a completely randomized design (CRD), with G. verrucosa flour treatments, namely K (0%), T1 (1%), T2 (2%), and T3 (3%), with three replications. The results showed that the higher the concentration of G. verrucosa flour substituted into dodol, the hedonic value would decrease, but the texture and iodine content would increase. In addition, G. verrucosa flour substitution can also affect the value of water content, ash content, and total plate count (TPC). The best treatment was obtained from treatment T2 (2% seaweed flour), with product characteristics of slightly dark brown color, ginger aroma, light seaweed smell, light ginger sweet taste, seaweed aftertaste and chewy texture, as well as water content of (37.90%), ash content (0.86%), gel strength (311.50 gf), iodine content (592.81 μ/100 g) and TPC value (3.05×102 cfu/g). G. verrucosa flour has the potential to improve the quality and iodine content of dodol.

Kata kunci

• gel strength
• hedonic
• proximate
• seaweed flour
• total plate count
• hedonik
• kekuatan gel
• proksimat
• tepung rumput laut