Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca
Article Sidebar
Accepted
18 April 2024
Published
21 June 2024
Keywords:
-
analog nori, fiber, protein fortification, sensory, sustainable snack
Abstract
Ulva lactuca seaweed can be used to produce Nori-like goods using salty boiling fish effluent. The objective of this study was to assess the chemical, sensory, and color features of a specific nori-like formula derived from U. lactuca with the inclusion of cooked fish water concentrate. The manufacturing of nori-like goods involves the addition of varying quantities of boiled water concentrate at different stages of the process, specifically at 0%, 1%, 2%, 3%, and 4% concentrations. This research involved the analysis of sensory test results, proximate and dietary fiber content, amino acids, water activity, and color. The nori-like mixture was prepared by adding 3% concentrated heated water. The nori-like items produced in this study exhibited diminished nutritional value compared to commercially available nori. Significantly, the findings indicate that incorporating an extra 3% boiled water concentrate during the manufacturing of nori-like can enhance its nutritious content in comparison to the control nori-like (which does not contain boiled water concentrate). The formula selected yielded the following results: 12.77% water content, 14.53% ash, 17.02% protein, 5.88% fat, and 25.77% dietary fiber. The primary amino acids present in the selected nori-like samples were histidine, glutamic acid, and glycine. The aw value of the product was 0.59, while the L, a, and b values were 14.28, 0.76, and 14.44, respectively.
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Erniati, Zakaria, F. R., Prangdimurti, E., Adawiyah, D. R., & Priosoeryanto, B. P. (2018). Penurunan logam berat dan pigmen pada pengolahan geluring dari rumput laut Gelidium sp. dan Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 266-275. https://doi.org/10.17844/jphpi.v21i2.23043
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Huriawati, F., Yuhanna, W. L., & Mayasari, T. (2016). Pengaruh metode pengeringan terhadap kualitas serbuk seresah Enhalus acoroides dari pantai Tawang Pacitan. Bioeksperimen, 2(1), 35-43. https://doi.org/10.23917/bioeksperimen.v2i1.1579
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Kim, S. K., Pangestuti, R., & Rahmadi, P. (2011). Sea lettuces: culinary uses and nutritional value. Advances in Food and Nutrition Research, 64, 57-70. https://doi.org/10.1016/b978-0-12-387669-0.00005-3
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Authors
Alaf A. H. N., Santoso J., & Ramadhan W. (2024). Pengaruh penambahan air rebusan pindang terhadap sifat fisikokimia dan sensori produk nori-like dari Ulva lactuca : The effects of addition of salted boiled fish wastewater on the physicochemical and sensory profile of nori-like product from Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(6), 492-510. https://doi.org/10.17844/jphpi.v27i6.53079
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