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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Proceedings of the Vocational Seminar on Marine and Inland Fisheries
Murtiningsih, Ni Made Ayu Meylia
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Agriculture, Biological Sciences & Forestry Environmental Science

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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).
THE EFFECT OF PRESERVATION METHODE ON THE NUTRITIONAL VALUE AND SHELF LIFE OF SALTED SLEEVE FISH (DECAPTERUS SPP.) IN MUNCAR, BANYUWANGI Murtiningsih, Ni Made Ayu Meylia; Farida, Iftachul
Proceedings of The Vocational Seminar on Marine & Inland Fisheries Volume 3 Nomor 1 Tahun 2026
Publisher : Politeknik Kelautan dan Perikanan Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/voc_seminar.v3i1.20730

Abstract

Unfortunately, the vast fish potential of Indonesia's marine waters remains underutilized due to limited facilities for handling, storage, processing, and distribution. A further unfortunate consequence is that fishery products are susceptible to quality deterioration. Fishery product processing plays a crucial role in extending shelf life, increasing added value, and maintaining product safety. Indonesia employs various preservation methods, such as salting, smoking, and drying. Each method is examined based on its operating principles, advantages, limitations, and impact on product nutrition. Processing techniques and the implementation of Sanitation Standard Operating Procedures (SSOP) are crucial in increasing the market value of fishery products. Hygiene and appropriate technology are also discussed, supporting both small-scale and modern fishery processing industries. The continued use of traditional methods by many coastal communities is a key factor. Selecting the right processing method can increase product competitiveness, reduce the risk of damage, and support the sustainability of the fisheries sector. The development of fishery technology is highly effective and efficient in maintaining food security and the economy of coastal communities.
Co-Authors Anis Khairunnisa Cesrany, Mahaldika Ika Astiana Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Niken Prawesti Utari, Siluh Putu Sri Dia