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Sumartini Sumartini
Jurusan Bahasa dan Sastra Indonesia, FBS, Unnes
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Journal : Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan

 1 
Karakteristik Fisikokimia, Sensoris, Dan Mikrobiologis “Crisweed” Snack Olahan Rumput Laut Eucheuma cottonii Sumartini, Sumartini; Siregar, Fikri Al Khair; Dewi, Resti Nurmala; Maulani, Aghitia
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 20, No 1 (2025): Juni 2025
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.1113

Abstract

“Crisweed” merupakan snack olahan rumput laut non MSG dengan komposisi kentang, rumput laut, dan nori dimana kombinasi bahan bahan tersebut diharapkan mampu meningkatkan nilai nutrisinya terutama kandungan serat dan vitamin yang bersumber dari rumput laut. Penelitian ini bertujuan mengetahui formulasi terbaik pada rasio penambahan rumput laut pada snack dengan memfokuskan pada mutu tekstur dan kerenyahan produk. Parameter uji untuk seaweed snack dilakukan melalui uji hedonik terhadap rasa, aroma, tekstur dan kenampakan serta analisis kimia yang meliputi kadar air, abu, lemak, protein dan serat kasar. Uji parameter tekstur meliputi hardness, adhesiveness, cohesiveness, dan elasticity. Hasil uji hedonik menunjukkan adanya perbedaan yang signifikan pada atribut rasa, aroma, tekstur dan kenampakan. Nilai kadar air produk berada pada kisaran 3,67-7,49%, protein 7,54-12,23%, lemak 15,60-18,82%, abu 1,74-5,26% dan serat 15,78-16,71%. Berdasarkan uji pembobotan De Garmo terhadap semua parameter uji, ditemukan produk “Crisweed” perlakuan terbaik adalah pada formulasi 3 dengan nilai efektivitas 0,88.ABSTRACT“Crisweed” is a non-MSG seaweed snack with a composition of potatoes, seaweed, and nori where the combination of these ingredients is expected to increase its nutritional value, especially the fiber and vitamin content sourced from seaweed. This study aims to determine the best formulation of the ratio of seaweed addition to snacks by focusing on the quality of texture and crispiness of the product. Test parameters for seaweed snacks were carried out through hedonic tests on taste, aroma, texture and appearance as well as chemical analysis including water content, ash, fat, protein and crude fiber. As well as texture parameter tests including hardness, adhesiveness, cohesiveness, and elasticity. The results of the hedonic test showed significant differences in the attributes of taste, aroma, texture and appearance. The water content of the product was in the range of 3.67-7.49%, protein 7.54-12.23%, fat 15.60-18.82%, ash 1.74-5.26% and fiber 15.78-16.71%. Based on the De Garmo test on all test parameters, it was found that the best treatment for the “Crisweed” product was formulation 3 with an effectiveness value of 0.88.
Co-Authors A.A. Ketut Agung Cahyawan W Adib Sultan, Adib Afiansah, Bagus Afiansah, Bagus Afriyanti, Rinna Agus Nuryatin Ali Asgar Alifah, Dita Relawati Alifah, Dita Relawati Alvina, Zahriani Amalia, Ayu Rizki An-nissa, An-nissa Apriani, Yosephin Arbain Tata Ardias, Afriza Yuan Ardias, Afriza Yuan Ardila, Reni Ariani, D Armadani, Novi Asep Dedi Sutrisno Astanto Kasno Aulia Azka Bakkidu, Nurhinda Basri Basri Bayu Aji Nugroho, Bayu Aji Bhuana, Egi Bhakti Defi, An Naim Etty Susilowati Fitri Ekiwardani, Dyah Ayu Fronthea Swastawati Galih Putri Sudarsono Ghaffar, Rizal Maulana Hapsari, Novia Rizki Hartantie, Kartini Hastuti, Suci Wiherni Dyah Hendri Kurniawan, Hendri Hernawan Hernawan Hilmi Tsania, Najwa Ida Andriati, Ida Ida Ayu Putu Sri Widnyani J. PURNOMO Juwariyah Juwariyah Kasih, Delina Kusumaningtyas, Niken Laraswati, Sara Laraswati, Sara Lestari, Sri Ayu Lestari, Sri Ayu Maezuroh, Ria Mardiah, Ratu Sari Maulani, Aghitia Mauludya, Fenta Mauludya, Fenta Mawarni, Hasindah Meilya Suzan Triyastuti, Meilya Suzan Mimi Mulyani Mufti Amir Sultan, Mufti Amir Muh Doyin Muhamad Ikbal Muhammad Nur Arkham Mulyono Mulyono Nas Haryati Setyaningsih Neina, Qurrota Ayu Neneng Suliasih Neti Budiwati Nirmala Efri Hasibuan, Nirmala Efri Noor, Any Ariani NUR FITRIANI Pamaharyani, Luchiandini Ika Panjaitan, Fenny Crista Anastasia Permana, Dhewangga Bayu Pinayani, Ani Pinayani, Ani Prabaningrum, Dyah Priyati, Sri Putri Wening Ratrinia Putri, Nita Ariestiana Putri, Solehatin Ika Qomariyah, U’um Rahmad, Abdul Rahmawati, Rahmawati Ramadhan, Roiyhan Shyma Resti Nurmala Dewi Riska Anisa Yulianti, Riska Anisa Saputra, Eko Novi Sari, Nita Kartika Sari, Nita Kartika Sihombing, Midian Immanuel Sihombing Siregar, Fikri Al Khair Sugiarto, A T Sulastri, Inong Sumandiarsa, I Ketut Suprihati - Suryono, Muh Suryono, Muhamad Swastika, Putu Angga Elano Syahida, Nurul Syavica, Cindy Gea Tri Winarni Agustini Tristantio, Sidik Trustinah Trustinah Utomo, Arie Lila Utomo, Arie Lila Wagiran Wagiran Wati, Sara Laras Widjaya, Willy Pranata Yaser Krisnafi, Yaser Yuntina, Lily Yusanta, Dita Anggrahinita Yusro Edy Nugroho Zharfa, Dinda Ayu Zulfikri, Fahmi