FORTIFIKASI OPAK SINGKONG DENGAN RUMPUT LAUT Gracilaria sp. SEBAGAI SUMBER IODIUM

Ramadhan, Kurnia Fajar
Husni, Amir

Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Vol 19, No 1 (2023): SAINTEK PERIKANAN

Gracilaria sp. merupakan jenis rumput laut merah yang kaya akan kandungan iodium. Pemanfaatan Gracilaria sp. bisa diolah menjadi bubuk yang dapat difortifikasikan pada beberapa makanan. Inovasi penambahan bubuk Gracilaria sp. pada opak singkong dapat dilakukan sebagai salah satu alternatif makanan untuk mencukupi kadar iodium bagi tubuh. Tujuan penelitian ini adalah untuk mengetahui pengaruh fortifikasi rumput laut Gracilaria sp. terhadap karakteristik mutu opak singkong dan tingkat penerimaan konsumen terhadap opak singkong dengan fortifikasi Gracilaria sp. Penelitian dilakukan dengan membuat opak singkong dengan pencampuran bubuk Gracilaria sp. (0%; 2,5%; 5%; 7,5%; dan 10%) (b/b). Opak singkong dibuat untuk diuji kadar iodium, uji kerenyahan, uji daya kembang, uji kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan uji hedonik. Fortifikasi Gracilaria sp. pada opak dapat meningkatkan kadar iodium, menurunkan tingkat kerenyahan dan daya kembang opak, serta meningkatkan kadar air, kadar abu, dan kadar protein serta menurunkan kadar lemak dan karbohidrat dari opak singkong. Gracilaria sp. is a type of red seaweed that is rich in iodine content. Iodine is one type of essential mineral needed for the body which if in a state of deficiency will result in various kinds of health problems. Utilization of Gracilaria sp. can be processed into a powder that can be fortified in some foods. The innovation of adding Gracilaria sp powder. in cassava opaque can be done as an alternative food to meet the levels of iodine for the body. The purpose of this study was to determine the effect of fortification of Gracilaria sp. on the quality characteristics of cassava opaque and the level of consumer acceptance of cassava opaque with fortification of Gracilaria sp. The research was conducted by making cassava opaque by mixing powdered Gracilaria sp. (0%; 2.5%; 5%; 7.5%; and 10%) (w/w). Cassava opaque was made to be tested for iodine content, crunch test, swellability test, water content test, ash content, fat content, protein content, carbohydrate content and hedonic test. Fortification of Gracilaria sp. in opaque can increase iodine content, reduce the level of crispness and opacity of opaque, and increase water content, ash content, and protein content and reduce fat and carbohydrate content of opaque.