ANALISIS SENSORI, ANTIOKSIDAN DAN KANDUNGAN SERAT MINUMAN FUNGSIONAL RUMPUT LAUT Eucheuma spinosum DENGAN PENAMBAHAN RUMPUT LAUT Sargassum sp.

Muhtar, Nur Inayah; Asnani, Asnani; Rejeki, Sri

doi:10.33772/jfp.v2i2.9481

Jurnal

ANALISIS SENSORI, ANTIOKSIDAN DAN KANDUNGAN SERAT MINUMAN FUNGSIONAL RUMPUT LAUT Eucheuma spinosum DENGAN PENAMBAHAN RUMPUT LAUT Sargassum sp.

Jurnal Fish Protech · Vol. 2 No. 2 (2019) · pp. 274–279

DOI: 10.33772/jfp.v2i2.9481
ISSN: 2621-1475
Published: 2019-10-31
Publisher: Universitas Halu Oleo
Language: eng

Abstract

ABSTRACT Eucheuma and Sargassum sp. has studied for their potential as a raw material for health product such as functional beverage and food supplements. This study aims to the sensory, antioxidant activity and the fiber content of jelly drinks by using two types of seaweed at different concentrations. Sensory assessment method based on descriptive testing of 25 panelists, antioxidants were measured using the DPPH method, and fiber content were measured based on gravimetric methods. This study used a Randomized Complete Design (CRD) with four treatments of Eucheuma spinosum and Sargassum sp. at consecutive concentrations %:0% (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Based on the results of the test, showed that the different concentrations of seaweed significantly affected the sensory value of appearance, taste, smell, color, and texture. The highest hedonic test was E7S0, specifications of the resulting jelly drink that has a bright appearance and clean, bright purple, slightly felt and smelled of seaweed and has a chewy texture, antioxidant values (IC50 value) and crude fiber content of E7S0 were 1122.9 ppm and 0.33%. Keywords: antioxidants, Eucheuma spinosum, Jelly drinks, Sargassum sp., crude fiberABSTRAKRumput laut jenis Eucheuma dan Sargassum sp. telah banyak diteliti potensinya sebagai bahan baku untuk produk kesehatan seperti minuman fungsional dan suplemen makanan. Penelitian ini bertujuan untuk mengetahui sifat sensori, aktivitas antioksidan dan kandungan serat minuman jelly dengan penggunaan dua jenis rumput laut pada konsentrasi yang berbeda. Metode penilaian sensori berdasarkan pengujian deskriptif 25 orang panelis, antioksidan diukur menggunakan meode DPPH, dan kadar serat diukur berdasarkan metode gravimetri. Penelitian ini menggunakan Rancangan Acak Lengkakap (RAL) dengan empat perlakuan yaitu dengan penggunaan Eucheuma spinosum dan Sargassum sp. pada konsentrasi berturut-turut: 7%:0% (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Berdasarkan hasil uji, menunjukkan bahwa penggunaan konsentrasi rumput laut yang berbeda berpengaruh nyata terhadap nilai sensori kenampakan, rasa, aroma, warna dan tekstur. Minuman jelly dengan nilai sensori tertinggi yaitu pada sampel E7S0, dengan spesifikasi minuman jelly yang dihasilkan memiliki kenampakan yang cerah, bersih dan menarik, berwarna ungu cerah, agak terasa dan tercium aroma rumput laut, serta memiliki tekstur yang kenyal. Kapasitas antioksidan (nilai IC50) dan dan kandungan serat kasar pada sampel E7S0 masing-masing sebesar 1122,9 ppm sebesar 0,33%.Kata kunci: antioksidan, Eucheuma spinosum, minuman jelly, Sargassum sp., serat kasar

Collaboration network of the authors

40 authors · 142 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

Universitas Halu Oleo
Politeknik Negeri Balikpapan
Affiliation unknown

Different organisations
Same organisation
Affiliation unknown
Thicker line = more joint articles · bigger circle = more articles

Show as table

Co-author	Organisation	Joint articles
SRI WAHYUNI	Affiliation unknown	15
Ansharullah Ansharullah	Universitas Halu Oleo	10
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	8
Kobajashi Togo Isamu	Affiliation unknown	7
Tamrin Tamrin	Universitas Halu Oleo	6
Restu Libriani	Affiliation unknown	5
Hermanto Hermanto	Universitas Halu Oleo	4
Nur Asyik	Universitas Halu Oleo	4
Mariani. L	Affiliation unknown	3
Laode Muhamad Hazairin Nadia	Affiliation unknown	3
Haslianti Haslianti	Affiliation unknown	2
La Ode Huli	Affiliation unknown	2
RH Fitri Faradilla	Affiliation unknown	2
LA KARIMUNA	Universitas Halu Oleo	2
faris takzim	Affiliation unknown	2
Mohammad Nuh Ibrahim	Affiliation unknown	2
Yusra Yusra	Affiliation unknown	2
Dina Dina	Affiliation unknown	2
Muhammad Syukri Sadimantara	Universitas Halu Oleo	2
KHAIRUN NISA	Universitas Halu Oleo	1
La Rianda	Affiliation unknown	1
Abdu Rahman Baco	Affiliation unknown	1
Djukrana Wahab	Affiliation unknown	1
Haji Saediman	Universitas Halu Oleo	1
Surni Surni	Affiliation unknown	1
Salam Salam	Affiliation unknown	1
Safitri Yani	Affiliation unknown	1
Arum Ayu Gustiara Absyah Saleh	Affiliation unknown	1
Shalawatun Amaliah Fatimah	Affiliation unknown	1
Selin Lolopayung	Affiliation unknown	1
Mimin Kaidah Indayani	Affiliation unknown	1
Feti Fera	Affiliation unknown	1
Armin Armin	Politeknik Negeri Balikpapan	1
Mohamad Nuh Ibrahim	Affiliation unknown	1
Karmin Karmin	Affiliation unknown	1
Suriani Suriani	Affiliation unknown	1
Astri Rahayu	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">ANALISIS SENSORI, ANTIOKSIDAN DAN KANDUNGAN SERAT MINUMAN FUNGSIONAL RUMPUT LAUT Eucheuma spinosum DENGAN PENAMBAHAN RUMPUT LAUT Sargassum sp.</dc:title>
	<dc:creator>Muhtar, Nur Inayah</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:creator>Rejeki, Sri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          Eucheuma and Sargassum sp. has studied for their potential as a raw material for health product such as functional beverage and food supplements. This study aims to the sensory, antioxidant activity and the fiber content of jelly drinks by using two types of seaweed at different concentrations. Sensory assessment method based on descriptive testing of 25 panelists, antioxidants were measured using the DPPH method, and fiber content were measured based on gravimetric methods. This study used a Randomized Complete Design (CRD) with four treatments of  Eucheuma spinosum and Sargassum sp. at consecutive concentrations %:0%  (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3).  Based on the results of the test, showed that the different concentrations of seaweed significantly affected the sensory value of appearance, taste, smell, color, and texture. The highest hedonic test was E7S0, specifications of the resulting jelly drink that has a bright appearance and clean, bright purple, slightly felt and smelled of seaweed and has a chewy texture, antioxidant values (IC50 value) and crude fiber content of  E7S0 were 1122.9 ppm and 0.33%. Keywords: antioxidants, Eucheuma spinosum, Jelly drinks, Sargassum sp., crude fiberABSTRAKRumput laut jenis Eucheuma dan Sargassum sp. telah banyak diteliti potensinya sebagai bahan baku untuk produk kesehatan seperti minuman fungsional dan suplemen makanan. Penelitian ini bertujuan untuk mengetahui sifat sensori, aktivitas antioksidan dan kandungan serat minuman jelly dengan penggunaan dua jenis rumput laut pada konsentrasi yang berbeda. Metode penilaian sensori berdasarkan pengujian deskriptif 25 orang panelis, antioksidan diukur menggunakan meode DPPH, dan kadar serat diukur berdasarkan metode gravimetri. Penelitian ini menggunakan Rancangan Acak Lengkakap (RAL) dengan empat perlakuan yaitu dengan penggunaan Eucheuma spinosum dan Sargassum sp. pada konsentrasi berturut-turut: 7%:0%  (E7S0), 6%:1% (E6S1), 5%:2% (E5S2), 4%:3% (E4S3). Berdasarkan  hasil uji, menunjukkan bahwa penggunaan konsentrasi rumput laut yang berbeda berpengaruh nyata terhadap nilai sensori kenampakan, rasa, aroma, warna dan tekstur. Minuman jelly dengan nilai sensori tertinggi yaitu pada sampel E7S0, dengan spesifikasi minuman jelly yang dihasilkan memiliki kenampakan yang cerah, bersih dan menarik, berwarna ungu cerah, agak terasa dan tercium aroma rumput laut, serta memiliki tekstur yang kenyal. Kapasitas antioksidan (nilai IC50) dan  dan kandungan serat kasar pada sampel E7S0 masing-masing sebesar 1122,9 ppm sebesar 0,33%.Kata kunci: antioksidan, Eucheuma spinosum, minuman jelly, Sargassum sp., serat kasar</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
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	<dc:date>2019-10-31</dc:date>
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	<dc:identifier>10.33772/jfp.v2i2.9481</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019; 274-279</dc:source>
	<dc:source>2621-1475</dc:source>
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	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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