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, 2025)
“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.