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Ika Astiana
Politeknik Kelautan Dan Perikanan Jembrana Bali
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Characterization of Acid Soluble Collagen from Redbelly Yellowtail Fusilier Fish Skin (Caesio cuning) Ika Astiana; Nurjanah Nurjanah; Tati Nurhayati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 1 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (764.057 KB) | DOI: 10.17844/jphpi.v19i1.11699

Abstract

Fish skin can be used as raw material for producing collagen. The collagen can be extracted by chemicalor combination of chemical and enzymatic processes. Extraction of collagen chemically can do with theacid process that produces acid soluble collagen (ASC). This study aimed to determine the optimumconcentration and time of pretreatment and extraction, also to determine the characteristics of the acidsoluble collagen from the skin of yellow tail fish. Extraction of collagen done by pretreatment using NaOH atthe concentration of 0.05; 0.1; and 0.15 M and extraction using acetic acid at the concentration of 0.3; 0.5; and0.7 M. Pretreatment NaOH with concentration 0.05 M and soaking time of 8 hours is the best combinationfor eliminating non collagen protein. Combination treatment of acetic acid at the concentration of 0.3 Mfor 3 days obtained the best solubility. The yield of collagen ASC was 18.4±1.49% (db) and 5.79±0.47%(wb). Amino acid composition that is dominant in the ASC collagen was glycine (25.09±0.003%), alanine(13.71±0.075%), and proline (12.15±0.132%). Collagen from yellow tail fish skin has α1, α2, β and γprotein structure with the molecular weight of 125, 113, 170-181, and 208 KDa. The transition and meltingtemperatures of collagen were 67.69oC and 144.4oC. The surface structure of collagen by analysis of SEM hasfibers on the surface.Keywords: cholesterol, fatty acids, meat tissue, proximate, red snapper (L. argentimaculatus)
Karakteristik organoleptik dan nilai gizi biskuit dengan fortifikasi tepung surimi ikan swanggi (Priacanthus tayenus): Organoleptic and nutritional characterization of fish biscuits with fortification of surimi powder from purple-spotted bigeye fish (Priacanthus tayenus) Ika Astiana; Almira Fardani Lahay; Siluh Putu Sri Dia Utari; Iftachul Farida; Pinky Natalia Samanta; I Gusti Ayu Budiadnyani; Desy Febrianti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 1 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(1)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i1.44286

Abstract

Fish have high nutritional value, but most people do not consume fish because they have a fishy smell, many thorns, and are prone to rottenness. Therefore, the diversity of processed seafood could be a solution for people who do not like to consume fish. This study aimed to determine the effect of the formulation on the level of consumer acceptance and to determine the nutritional value of biscuits fortified with surimi powder. The research method was divided into three steps: surimi characterization, fish biscuit formulation, and fish biscuit characterization. The concentrations of surimi powder used were 0%, 10%, 20%, 30%, 40%, and 50%. The data from this study were analyzed using the one-way ANOVA test with the Duncan advanced test for the organoleptic test and the Tukey advanced test for the proximate test, with a confidence level of 95%. Based on the results of the proximate test, fish surimi had a protein content of 19.91%, lipid content of 0.7%, ash content of 0.41%, water content of 78.9%, and carbohydrate content of 0.08%. Surimi powder had a protein content of 53.01%, lipid 5.03%, ash 1.35%, water 25.22%, and carbohydrate 15.39%. The best biscuit formulation was the fortification of surimi powder with a concentration of 20% with the results of the best preference test of appearance 7.50; smell 6.87; taste 7.37; and texture 7.13 from the maximum scale of 9 while the results of the proximate test with values of protein, lipid, mineral, water, and carbohydrate content of 16.91%; 17.10%; 2.80%; 5.67%; and 57.52%
Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral Ika Astiana; Nurjanah .; Ruddy Suwandi; Anggraeni Ashory Suryani; Taufik Hidayat
Depik Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.975 KB) | DOI: 10.13170/depik.1.1.2366

Abstract

Abstract. The nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research  measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat,  amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and  after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of  proximate levels were found on ashes by 2.56% and  fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral  kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan            
Pengaruh penggorengan belut sawah (Monopterus albus) terhadap komposisi asam amino, asam lemak, kolesterol dan mineral Ika Astiana; Nurjanah .; Ruddy Suwandi; Anggraeni Ashory Suryani; Taufik Hidayat
Depik Vol 4, No 1 (2015): APRIL 2015
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.1.1.2366

Abstract

Abstract. The viralslot nutrition contains on eel flash aremainly amino acids, fatty acids, cholesterol, and mineral. The chemical content of foods are change during frying process. The aim of this research was to studythe rendemen, proximate composition (moisture, ashes, protein, and fat content), and analyzing the influence of deep fryingon amino acids, fatty acids, cholesterol, and mineralof eel. The research measures were eel morfometric which includes length, diameter, circumference, total weight, yield, proximat, amino acids, fatty acids, cholesterol, and mineral analysis on fresh eel and after frying in 180 oC temperature for 5 minutes.Rendemen of fried eel reducedabout 26%. The increasing of proximate levels were found on ashes by 2.56% and fat by 14.47% while water, protein, and carbohydrate were decreased about 55.43%, 2.84%, and 14.19% respectively viralslot. All of the eel amino acids were decrease after deep frying. The highest non essensial amino acid on fresh and fried eel were glutamic acids by 12,89 g/100g and 9,06 g/100g respectively, and essensial amino acid were lisin by 7,13 g/100g and 4,91 g/100g respectively. Limit amino acid on fresh and fried eel were histidine by 1,54 g/100g and 1,18 g/100g respectively.Deep frying could increase palmitic acid by 17.37%, oleic acid by 24.31%,and EPA by 1.42%. Cholesterol content average of fresh eel was 30.15 mg /100 grams and fried eel was 170.44 mg /100 grams. Calcium, natrium, kalium, magnesium, iron, and zinc are decrease and the copper wereincrease.Keywords : composition; eel; heating; nutrition; processingAbstrak. Kandungan gizi dalam daging belut sawah diantaranya adalah asam amino, asam lemak, kolesterol, dan mineral viralslot. Proses penggorengan dapat mempengaruhi kandungan kimia suatu bahan pangan. Penelitian ini bertujuan untuk mempelajari rendemen, komposisi proksimat (air, abu, protein, dan lemak) serta menganalisis pengaruh penggorengan terhadap kandungan asam amino, asam lemak, kolesterol, dan mineral belut sawah. Penelitian mencakup pengukuran morfometrik belut sawah segar yang meliputi panjang, diameter, lingkar badan, dan berat total, pengukuran rendemen, analisis proksimat, analisis asam amino, asam lemak, kolesterol, dan analisis mineral pada belut sawah segar dan setelah penggorengan dengan suhu 180 oC selama 5 menit.Rendemen belut goreng mengalami susut sebesar 26%. Perubahan kadar proksimat adalah peningkatan kadar abu sebesar 2,56% dan peningkatan kadar lemak sebesar 14,47%. Penurunan terjadi pada kadar air yaitu sebesar 55,43%, protein sebesar 2,84%, dan karbohidrat sebesar 14,19%. Keseluruhan kandungan asam amino belut mengalami penurunan setelah penggorengan. Asam amino non esensial tertinggi pada belut sawah segar dan goreng adalah asam glutamat yaitu 12,89 g/100g dan 9,06 g/100g, sedangkan asam amino esensial yang tertinggi adalah lisin yaitu 7,13 g/100g dan 4,91 g/100g. Asam amino pembatas pada belut sawah segar dan goreng adalah histidin yaitu 1,54 g/100g dan 1,18 g/100g. Proses penggorengan dapat meningkatkan kandungan asam palmitat sebesar 17,37%, asam oleat sebesar 24,31%, dan EPA sebesar 1,42%. Kandungan kolesterol rata-rata belut segar adalah 30,15 mg/100 gram dan belut goreng adalah 170,44 mg/100 gram.Mineral kalsium, natrium, kalium, magnesium, besi, dan seng juga mengalami penurunan sedangkan tembaga mengalami kenaikan.Kata kunci :belut sawah; komposisi; gizi; pemanasan; pengolahan
Pengujian mutu organoleptik dan logam berat merkuri, timbal, kadmium ikan tuna bentuk steik di Denpasar: Organoleptic and heavy metal of mercury, lead, cadmium testing from tuna (Thunnus sp.) steak in Denpasar Siluh Putu Sri Dia Utari; Ika Astiana; Emmya Karina Ginting; Ni Made Regita Pradnyaswari
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 26 No 2 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i2.44430

Abstract

Ikan merupakan komoditas yang termasuk ke dalam kategori bahan pangan yang mudah rusak (high perishable food). Ikan tuna memiliki kandungan protein yang tinggi, sehingga cepat mengalami proses kemunduran mutu jika tidak ditangani dengan baik. Ikan tuna berada pada tingkat trofik paling atas di dalam piramida makanan. Hal ini yang menyebabkan adanya kemungkinan akumulasi logam berat pada daging ikan. Penelitian ini bertujuan untuk mengidentifikasi mutu organoleptik serta kandungan logam berat merkuri (Hg), timbel (Pb) dan kadmium (Cd) pada ikan tuna (Thunnus sp.) di Denpasar. Penelitian ini menggunakan 14 buah sampel ikan tuna bentuk steik. Pengujian yang dilakukan meliputi pengujian organoleptik dan pengujian kandungan logam berat Hg, Pb, Cd pada ikan tuna. Pengujian organoleptik mengacu pada metode SNI 8271:2016 dengan penskoran skala angka 1-9. Pengujian kandungan logam berat menggunakan Atomic Absorption Spectrophotometer (AAS) meliputi parameter logam Hg mengacu pada SNI 2354.6.2011, Pb dan Cd mengacu pada SNI 2354.5:2011. Berdasarkan hasil pengujian yang dilakukan terhadap nilai organoleptik pada 14 sampel produk tuna, diperoleh hasil keseluruhan sampel telah memenuhi persyaratan mutu organoleptik sesuai anjuran SNI 8271:2016. Rata-rata nilai hasil pengujian logam berat Hg, Pb, dan Cd pada 14 sampel ikan tuna yang diujikan telah memenuhi standar mutu keamanan pangan yang telah ditetapkan. Pengujian logam berat Hg, Pb, dan Cd masing-masing secara berurutan menunjukkan nilai rata-rata 0,064 ppm; 0,07 ppm; dan 0,023 ppm.
Bimbingan Teknis Diversifikasi Olahan Udang di Smart Fisheries Village (SFV) Pengambengan Kabupaten Jembrana Bali Perceka, Medal Lintas; Khairunnisa, Anis; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Cesrany, Mahaldika; Dewi, Resti Nurmala; Panjaitan, Fenny Crista A; Nugraha, I Made Aditya
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13554

Abstract

This community service activity aimed to increase knowledge and understanding of the Processing and Marketing Group regarding the diversification of processed shrimp, packaging, and online product marketing. The method of implementing this service used technical guidance with 10 participants from Wijaya Fish Processing and Marketing Group. The evaluation instruments used were pre-test and post-test questions. Pre-test and post-test values were analysed using a t-test at 95% confidence intervals (α = 0,05). The results showed that there was an increase in knowledge and understanding of Wijaya Fish Processing and Marketing Group (P<0.05) regarding the diversification of vannamei shrimp processing, packaging, and online product marketing.
Kawasan Konservasi Mangrove sebagai Penggerak Ekonomi Masyarakat Desa Budeng Kabupaten Jembrana Bali Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Astiana, Ika; Farida, Iftachul; Samanta, Pinky Natalia; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Dewi, Resti Nurmala; Khairunnisa, Anis; Cesrany, Mahaldika; Febrianti, Desy
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.3.386-394

Abstract

Budeng Village, located in Jembrana Regency, is home to a significant mangrove conservation area featuring 32 species of mangroves with substantial potential for utilization. Conservation activities in this region are led by the Wana Merta Group, which aims to engage the local community of Budeng Village in these deeds. However, the residents have yet to show much interest due to the lack of perceived economic benefits from conservation activities. The purpose of the community service activities conducted in Budeng Village is to enhance the knowledge and skills of the community in transforming mangroves into economically valuable enterprises. These activities comprised three stages: technical guidance, training sessions, and questionnaire distribution. The activities were attended by 15 participants from the Wana Mertha Forest Farmer Group (KTH), which manages the mangrove conservation area in Budeng Village. The technical guidance included institutional strengthening materials for the group. The training sessions covered topics such as mangrove product diversification, processing Brugueira sp. into mangrove chips, processing Xylocarpus granatum into scrubs, processing shrimp and fish into siomay, as well as packaging and digital marketing to support the group's business endeavors. Throughout the technical guidance and training, participants actively engaged in discussions and followed the sessions diligently. The questionnaire results indicated a significant increase in participants' knowledge, from 40% to 73.76%, reflecting an improvement of 34.67% after the activities.
Pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi selama penyimpanan suhu chilling: The impact of packaging and storage position on the chilling temperature for surimi quality from purple-spotted bigeye fish (Priacanthus tayenus) Cesrany, Mahaldika; Farida, Iftachul; Khairunnisa, Anis; Astiana, Ika; Perceka, Medal Lintas; Panjaitan, Fenny Crista Anastasia; Febrianti, Desy; Budiadnyani, I Gusti Ayu; Utari, Siluh Putu Sri Dia; Dewi, Resti Nurmala; Samanta, Pinky Natalia; Bharata, Made Tisna Adhi; Pradnyani, Ni Made Anggun
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 26 No. 3 (2023): Jurnal Pengolahan Hasil Perikanan Indonesia 26 (3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v26i3.45662

Abstract

Ikan swanggi (Priacanthus tayenus) merupakan salah satu jenis ikan yang berpotensi sebagai bahan baku surimi. Surimi adalah produk antara bernilai tinggi yang banyak digunakan dalam pembuatan fish cake. Penelitian ini bertujuan untuk menentukan pengaruh jenis kemasan dan posisi penyimpanan terhadap kualitas surimi ikan swanggi melalui pengujian sensori, kadar air, dan mikrobiologi. Surimi ikan swanggi dikemas menggunakan tiga jenis plastik yang berbeda, yaitu polietilen (PE), polipropilen (PP), dan nilon. Surimi disimpan selama 28 hari di dalam freezer dengan suhu penyimpanan sebesar 2-8°C, dan posisi penyimpanan yang berbeda. Parameter yang dianalisis meliputi penilaian sensori, kadar air, dan angka lempeng total. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 ulangan. Data sensori dan kadar air diolah menggunakan SPSS 26.0 dengan analisis sidik ragam, jika terdapat perbedaan yang signifikan, dilakukan uji Duncan dan Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa surimi yang dikemas dengan plastik nilon memiliki atribut kenampakan uji gigit, dan uji lipat yang lebih baik dibandingkan surimi yang dikemas plastik PE dan PP. Rata-rata kadar air surimi yang dikemas dengan ketiga jenis plastik berkisar antara 70-78% selama penyimpanan 28 hari dengan posisi penyimpanan yang berbeda. Kadar air pada surimi yang dikemas menggunakan ketiga jenis kemasan mengalami peningkatan seiring lamanya waktu penyimpanan. Angka lempeng total surimi menunjukkan nilai yang melebihi standar SNI 2694:2013. Semakin lama penyimpanan, maka semakin bertambah pula jumlah mikroba pada surimi.
Pengendalian cacat fisik ikan sarden kaleng menggunakan metode statistical quality control (SQC): Physical defect control in canned sardine fish using statistical quality control (SQC) method Astiana, Ika; Cesrany, Mahaldika; Gunawan, Rosa Hendri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 4 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(4)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i4.51527

Abstract

Statistical Quality Control (SQC) is a quality management approach that uses statistical methods to resolve issues within an organization. This study aimed to determine the extent of physical damage to the end product in fish canning companies and to enumerate the factors contributing to the issue. The data collection methods employed at one of the fish canning companies in Banyuwangi were interviews, observations, and documentation. The evaluation period spanned three months, during which a total of 30 days was dedicated to the examination process. The item in question was a small-sized can, weighing 155 g, produced during the morning shift. The SQC analysis procedure utilized five instruments: examination sheets, histograms, control charts, Pareto diagrams, and cause and effect diagrams. The investigation outcomes indicated that over a period of 30 days, 3,288,138 sardine cans were produced, yielding 5,664 detected product defects. The proportion of sardine product defects was 77% dented items, 17% scratched products, 5% leaky containers, 0.9% bulging items prior to incubation, and 0.1% bulging products following incubation. A study of the control chart for a period of nine days revealed that the quantity of defective canned goods surpassed the upper control limit on inspection days 4, 5, 7, 14, 17, 20, 24, 25, and 27.The root causes of sardine product defects are (1) the absence of written work instructions in the production room, (2) inadequate machine control, (3) irregular machine maintenance, (4) inflating cans, and (5) negligence on the part of employees in performing their work duties.
Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology: Optimization production process of Ulva lactuca salt using response surface methodology Listyaningrum, Niken Prawesti; Khairunnisa, Anis; Cesrany, Mahaldika; Farida, Iftachul; Astiana, Ika; Utari, Siluh Putu Sri Dia; Niken Prawesti; Lailatussifa, RR Radipta; Kurniawati, Made Devi; Kusuma, Ni Kadek Sita Anyaniti; Murtiningsih, Ni Made Ayu Meylia
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 28 No. 2 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(2)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v28i2.62123

Abstract

Rumput laut Ulva lactuca merupakan bahan baku potensial dalam pengembangan garam fungsional. Kendala yang dihadapi ialah rendemen yang masih rendah. Tujuan dari penelitian ini adalah menentukan kondisi proses optimum pada produksi garam U. lactuca berdasarkan persentase rendemen tertinggi, mutu kimia, dan sensori menggunakan metode Response Surface Methodology dengan desain Box-Behnken (BBD). Metode pembuatan garam rumput laut menggunakan tiga variabel dengan tiga tingkatan, yakni rasio penambahan tepung U. lactuca dan pelarut akuades (A = 1:5, 1:10, 1:15), waktu ekstraksi (B = 10, 15, dan 30 menit), dan suhu ekstraksi (C = 40, 55, dan 70oC). Kombinasi ketiga faktor tersebut menghasilkan 15 percobaan. Model persamaan diuji dengan analisis varian (ANOVA) dengan α = 0.05. Garam U. lactuca hasil optimasi diuji mutu kimia, cemaran logam berat, dan karakteristik sensori. Hasil penelitian menunjukkan bahwa perlakuan optimum dalam menghasilkan rendemen garam rumput laut tertinggi, yakni rasio tepung dan pelarut sebesar 1:13,5, waktu ekstraksi selama 12 menit, dan suhu ekstraksi 70oC. Perlakuan tersebut menghasilkan respons rendemen sebesar 31,81±1,63%, yang memiliki perbedaan 0,82% dibandingkan respons prediksi 31,55%. Garam U. lactuca yang dihasilkan memiliki kadar abu 59,970%, protein 3,586%, lemak 0,25%, karbohidrat 15,46%, dan air 10,49%, kadar NaCl 27,31%, yodium <0,35%, kadmium 0,07 mg/kg, merkuri <0,002 mg/kg, dan timbal 3,6 mg/kg. Nilai respons sensori garam U. lactuca untuk atribut warna butiran, warna larutan, rasa, aroma, mouthfeel, flavor, aftertaste, dan overall berkisar pada rentang 4,2±1,69 (agak tidak suka) hingga 4,8±1,21 (netral).
Co-Authors Almira Fardani Lahay Anggraeni Ashory Suryani Anis Khairunnisa Bharata, Made Tisna Adhi Cesrany, Mahaldika Desy Febrianti Dwi Adinda Wulan Maulidiyah Emmya Karina Ginting Fenny Crista Anastasia Panjaitan Gunawan, Rosa Hendri I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Ketut Sumandiarsa I Made Aditya Nugraha Juniarta, I Nyoman Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Mahaldika Cesrany medal lintas perceka Medal Lintas Perceka Murtiningsih, Ni Made Ayu Meylia N. Nurjanah Ni Luh Dea Sari Ni Made Regita Pradnyaswari Niken Prawesti Nurjanah . Nurjanah Nurjanah Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pradnyani, Ni Made Anggun Resti Nurmala Dewi Ruddy Suwandi Samanta, Pinky Natalia siluh putu sri dia utari TATI NURHAYATI Taufik Hidayat Tri Audia Paputungan Utari, Siluh Putu Sri Dia