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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Anggrei Viona Seulalae
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.
Co-Authors Anita Nurul Firdaos Asadatun Abdullah Chandabalo Chandabalo Nurjanah Nurjanah