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Nurjanah Nurjanah
Departemen Teknologi Hasil Perikanan, IPB University
Agriculture, Biological Sciences & Forestry

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Pemanfaatan Kombinasi Rumput Laut dan Ubi Jalar Ungu yang Ditambahkan Garam Rumput Laut sebagai Minuman Kaya Serat: Characterization of Powder Drink based on Sargassum Seaweed, Purple Sweet Potatoes, and Seaweed Salts Nurjanah Nurjanah; Chandabalo Chandabalo; Asadatun Abdullah; Anggrei Viona Seulalae
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 25 No 2 (2022): Jurnal Pengolahan Hasil Perikanan Indonesia 25(2)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v25i2.42068

Abstract

Rumput laut Sargassum sp. berpotensi dikembangkan menjadi produk minuman serbuk, namun memiliki kekurangan yaitu aroma yang amis dan warna kehitaman. Kombinasi dengan ubi jalar ungu, garam rumput laut, dan jahe merah dilakukan untuk meningkatkan daya terima dan nilai fungsional produk. Penelitian ini bertujuan menentukan karakterisasi minuman serbuk berbasis Sargassum sp., ubi jalar ungu, dan jahe merah serta penambahan garam rumput laut terbaik. Tahapan penelitian ini yaitu pengeringan bahan baku menjadi serbuk, pembuatan formulasi, dan analisis. Formulasi 1 terdiri dari Sargassum sp. 25%, ubi jalar ungu 45%, jahe merah 15% dan gula rendah kalori 15%. Formulasi 2 terdiri dari Sargassum sp. 22,5%, ubi jalar ungu 42,5%, jahe merah 15%, gula rendah kalori 15%, dan garam rumput laut cokelat 5%. Hasil uji serat pangan larut air yaitu 5,06% (F1) dan 5,14% (F2), sedangkan serat pangan tidak larut airnya mencapai 22,62% (F1) dan 20,09% (F2). Mineral yang terkandung yaitu kalsium 6,53–7,35 mg/g, kalium 7,41–9,075 mg/g, magnesium 3,16–3,28 mg/g, natrium 1,95–6,32 mg/g, dan besi 0,07 mg/g. Minuman serbuk memiliki nilai aktivitas air sebesar 0,29. Kadar abu tidak larut asam pada produk hanya 0,15–0,20% dan kadar logam berat masih berada di bawah batas maksimum. Senyawa fitokimia yang terkandung yaitu alkaloid, flavonoid, triterpenoid, fenol, tanin dan glikosida. Nilai aktivitas antioksidannya sebesar 86,708 μmol troloks/g (F1) dan 87,499 μmol troloks/g (F2).
Komposisi kimia, mineral, dan vitamin crackers prebiotik dengan penambahan garam rumput laut: Chemical composition, mineral, and vitamin of prebiotic crackers with addition of seaweed salt Asadatun Abdullah; Nurjanah Nurjanah; Anggrei Viona Seulalae; Anita Nurul Firdaos
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.38526

Abstract

Prebiotic food has become a food consumption trend because of its health benefits, especially for the prevention of stunting in toddlers and children. Mocaf flour combined with pea powder and seaweed salt can be processed into high-protein and high-mineral prebiotic crackers. This study aimed to determine the chemical composition, minerals, and vitamins of prebiotic crackers supplemented with Sargassum polycystum salt. This study consisted of making crackers without seaweed salt (F0) and with 2% seaweed salt (F1), followed by testing the chemical composition, minerals, and vitamins. The data were processed using Microsoft Office Excel 16 and descriptively analyzed. The results showed that prebiotic crackers with the addition of 2% S. polycystum salt increased the ash and lipid content but decreased the moisture, carbohydrate, and dietary fiber contents. Prebiotic crackers with and without the addition of S. polycystum salt had appropriate protein content appropriate SNI 2973:2018 about biscuit, namely 8.72% (F0) and 8.63% (F1). Prebiotic crackers with addition of S. polycystum salt has mineral content Na (389.72 mg/100 g), K (1,271.60 mg/100 g), Ca (224.61 mg/100 g), Mg (73.83 mg /100 g), Fe (4.22 mg/100 g), and vitamin B6 (7.02 mg/100 g). The addition of salt can increase the mineral and vitamin contents of prebiotic crackers.
Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut: Physicochemical characteristics of kamaboko with the addition of seaweed salt Shoffiati Chaerul Ummah; Tatty Yuniarti; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44366

Abstract

Seaweed salt is a low-sodium salt innovation from Indonesian tropical seaweed that has the potential to prevent hypertension and is an added ingredient in food preparation. One of the innovations of seaweed salt can be applied to diversified fishery products, such as kamaboko. Kamaboko is a form of processed surimi that has high economic value and contains many nutrients that are beneficial to the body. This study aimed to determine the optimal concentration of added seaweed salt in the processing of kamaboko products based on physicochemical parameters. The kamaboko produced in the study consisted of four concentrations of added salt: 1.5 addition of consumption salt, 1.5 % seaweed salt, 3% seaweed salt, and 4.5% seaweed salt. Data were analyzed using ANOVA and Kruskal–Wallis tests. The results showed that kamaboko with different seaweed salt concentrations had significantly different effects on sensory parameters (appearance, smell, taste, and texture), hedonic properties (appearance, color, aroma, and taste), ash content, protein, lipid, NaCl, potassium, and the Na:K ratio. Kamaboko with the addition of 3% seaweed salt concentration was chosen as the best treatment based on the results of the panelist's assessment of sensory and level of preference with liking criteria: moisture content 69.95%, ash 2.66%, protein 10.44%, lipid 1.09%, carbohydrates 15.86%, crude fiber 0.80%, NaCl content 1.48%, potassium 530.81 mg/100 g, and Na:K ratio of 0.98.
Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA) Anggrei Viona Seulalae; Endang Prangdimurti; Dede Robiatul Adawiyah; Nurjanah Nurjanah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44466

Abstract

Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.
Co-Authors Anggrei Viona Seulalae Anggrei Viona Seulalae Anita Nurul Firdaos Asadatun Abdullah Chandabalo Chandabalo Dede Robiatul Adawiyah Endang Prangdimurti Shoffiati Chaerul Ummah Tatty Yuniarti