Garam Krosok Sebagai Pengawet Dalam Mempertahankan Warna dan Tekstur Caulerpa racemosa (Forsskål) J. Agardh, 1873 - Tondo Tedjo Raharjo; Rini Pramesti; Nirwani Soenardjo (Journal of Marine Research, 2026)
Rumput laut C. racemosa memiliki nilai ekonomi tinggi dan banyak dimanfaatkan dalam industri komestik, farmasi, dan pangan. Namun, C. racemosa memiliki masa simpan cukup singkat karena karakteristiknya mudah layu, berair, dan cepat membusuk. Salah satu metode pengawetan yang efektif adalah perendaman dalam air garam yang mampu memperpanjang masa simpan. Penelitian ini bertujuan menganalisis efektivitas garam krosok dalam meningkatkan kualitas, penurunan susut bobot dan karakteristik fisik selama penyimpanan. Metode yang digunakan adalah eksperimental laboratoris dengan Rancangan Acak Lengkap (RAL) menggunakan 4 perlakuan konsentrasi garam krosok perlakuan (10%,20%,30%,40%) dan kontrol. Masing-masing perlakuan dengan 3 ulangan. Hasil penelitian menunjukkan semakin tinggi konsentrasi garam krosok, semakin baik hasil yang diperoleh dalam menekan laju susut bobot, mempertahankan karakteristik fisik, dan meningkatkan penerimaan hedonik. Perlakuan garam 30% dan 40% memberikan hasil terbaik dalam menekan laju susut bobot terkecil 30,62% - 27,62% dibandingkan 10% dan kontrol mencapai 38,44% - 62,20% (p<0,05). Uji karakteristik fisik perlakuan 30% dan 40% menunjukkan warna hijau mengkilap, segar, dan tekstur elastis kuat. Uji hedonik menunjukkan panelis menyukai konsentrasi perlakuan warna paling banyak 40% (3,7), aroma 30% (3,57), rasa 30% (3,47), dan tekstur 40% (3,81). The seaweed Caulerpa racemosa has high economic value and is widely utilized in the cosmetic, pharmaceutical, and food industries. However, C. racemosa has a relatively short shelf life due to its perishable nature, high water content, and rapid spoilage. One effective preservation method is soaking in saltwater, which can extend its shelf life. This study aims to analyze the effectiveness of coarse salt in improving quality, reducing weight loss, and maintaining physical characteristics during storage. The research employed a laboratory experimental method using a Completely Randomized Design (CRD) with four treatment concentrations of coarse salt (10%, 20%, 30%, 40%) and a control, each with three replications. The results showed that higher concentrations of coarse salt led to better outcomes in reducing weight loss, preserving physical characteristics, and increasing hedonic acceptance. The 30% and 40% salt treatments produced the best results, minimizing weight loss to 30.62% - 27.62% compared to 10% and the control, which reached 38.44% - 62.20% (p<0.05). The physical characteristics test for the 30% and 40% treatments showed a glossy green color, fresh appearance, and strong elastic texture. The hedonic test indicated that panelists preferred the 40% concentration for color (3.7), the 30% concentration for aroma (3.57) and taste (3.47), and the 40% concentration for texture (3.81).