Fortifikasi Tepung Rumput Laut Eucheuma cottonii Sebagai Sumber Iodium Terhadap Karakteristik Fisika dan Organoleptik Nugget Udang Vannamei (Litopenaeus vannamei)

Halisa, Adellia Nur and Dr. Ir. Titik Dwi Sulistiyati,, MP and Yunita Eka Puspitasari,, S.Pi., MP. (2022) Fortifikasi Tepung Rumput Laut Eucheuma cottonii Sebagai Sumber Iodium Terhadap Karakteristik Fisika dan Organoleptik Nugget Udang Vannamei (Litopenaeus vannamei). Sarjana thesis, Universitas Brawijaya.

Abstract

Iodium merupakan salah satu komponen zat mikro (kecil) yang sangat diperlukan oleh tubuh manusia. Kurangnya pengetahuan dan sosialisasi kepada masyarakat mengenai Gangguan Akibat Kekurangan Iodium (GAKI) dikarenakan masalah GAKI di Indonesia hingga sekarang masih menjadi permasalahan gizi masyarakat. Penambahan rumput laut E. cottonii pada produk pangan yang di gemari oleh masyarakat merupakan upaya dalam menanggulangi kasus GAKI di Indonesia. Sumber iodium selain garam yaitu berasal berbagai macam produk pertanian (sayuran) tergantung pada ketinggian daerah. Sumber lain selain pertanian yaitu dapat berasal dari laut antara lain ikan, kerang maupun rumput laut salah satu jenis rumput laut yang memiliki kadar iodium yang tinggi yaitu E.cottonii. Nugget merupakan campuran daging halus dan bumbu-bumbu serta rempah-rempah. Peningkatan nilai tambah daging tersebut dengan cara memperbaiki karakteristik produknya seperti bentuk, tekstur, kekuatan ikatan dan kandungan lemak. Nugget di pasaran yang rendah serat dan iodium serta tinggi lemak sehingga peningkatan nilai tambah dan pengkayaan gizi pada nugget menggunakan tepung rumput laut E.cottonii dan udang vannamei. Tujuan dari penelitian yaitu untuk mengetahui pengaruh penambahan tepung rumput laut E.cottonii sebagai sumber iodium terhadap karakteristik fisika dan organoleptik nugget udang vaname dan menetapkan konsentrasi penambahan tepung rumput laut E.cottonii yang menghasilkan kadar iodium terbaik terhadap karakteristik fisika dan organoleptik. Penelitian dilaksanakan pada bulan April hingga Mei 2022 di Desa Bajangan RT01 RW02 Kecamatan Gondang Wetan Kabupaten Pasuruan, pengujian kimia dilakukan di Laboratorium Gizi Fakultas Kesehatan Masyarakat Universitas Airlangga Surabaya dan pengujian organoleptik dilakukan di Kabupaten dan Kota Pasuruan dan Kota Malang. Konsentrasi penambahan tepung rumput laut E.cottonii yaitu sebesar 0% (perlakuan kontrol), 7.5%, 10%, dan 12.5%. Parameter pengujian kimia meliputi kadar iodium, parameter pengujian fisik yaitu uji kekenyalan, dan pengujian organoleptik yaitu menggunakan uji hedonik meliputi parameter kenampakan, aroma, rasa, dan tekstur. Pada perlakuan terbaik yang ditentukan dengan metode uji De Garmo dilakukan pengujian proksimat meliputi kadar karbohidrat, kadar protein, kadar lemak, kadar air, dan kadar abu. Penambahan tepung rumput laut E.cottonii dengan konsentrasi berbeda berpengaruh nyata terhadap kadar iodium, kekenyalan dan uji hedonik meliputi kenampakan, rasa, dan tekstur. Penambahan tepung rumput laut E.cottonii tidak berpenngaruh nyata terhadap hedonik aroma. Konsentrasi penambahan tepung E.cottonii terbaik yaitu pada perlakuan F2 (penambahan tepung E.cottonii sebesar 7,5%) dengan nilai rata kadar iodium 6,17 mcg/g, kadar kekenyalan 6,65 N dan hedonik kenampakan 3,34, hedonik tekstur 3,78, hedonik rasa 3,43, hedonik aroma 3,11. Perlakuan terbaik selanjutnya di uji proksimat untuk mengetahui komposisi gizi pada penelitian ini. Komposisi gizi dengan kadar karbohidrat 77,11%, kadar protein 7,85%, kadar lemak 3,72%, kadar air 9,86% dan kadar abu 1,60%. Saran yang dapat diberikan penelitian ini yaitu dapat memilih jenis pengolahan tepung E.cottonii yang paling tepat atau dengan memilih jenis rumput laut jenis yang lain sehingga tidak memengaruhi hasil akhir produk.

English Abstract

Iodine is one of the components of micro (small) substances that are needed by the human body. Lack of knowledge and socialization to the public regarding Iodine Deficiency Disorders (IDA) due to the IDD problem in Indonesia is still a public nutrition problem. The addition of E. cottonii seaweed to food products that are liked by the community is an effort to overcome IDD cases in Indonesia. Sources of iodine other than salt are derived from various kinds of agricultural products (vegetables) depending on the altitude of the area. Other sources besides agriculture, which can come from the sea, include fish, shellfish and seaweed. One type of seaweed that has a high iodine content is E. cottonii. Nuggets are a mixture of ground meat and herbs and spices. Increasing the added value of meat by improving product characteristics such as shape, texture, bond strength and fat content. Nuggets on the market are low in fiber and iodine and high in fat so that the added value and nutritional enrichment of nuggets uses E.cottonii seaweed flour and vannamei shrimp. The purpose of the study was to determine the effect of adding E.cottonii seaweed flour as a source of iodine to the physical and organoleptic characteristics of white shrimp nuggets and to determine the concentration of the addition of E.cottonii seaweed flour which produced the best iodine content for the physical and organoleptic characteristics. The research was carried out from April to May 2022 in Bajangan Village RT01 RW02, Gondang Wetan District, Pasuruan Regency, chemical testing was carried out at the Nutrition Laboratory of the Faculty of Public Health, Airlangga University Surabaya and organoleptic testing was carried out in Pasuruan Regency and City and Malang City. The concentration of addition of E.cottonii seaweed flour was 0% (control treatment), 7.5%, 10%, and 12.5%. Chemical testing parameters include iodine levels, physical testing parameters, namely elasticity test, and organoleptic testing using hedonic tests covering appearance, aroma, taste, and texture parameters. In the best treatment determined by the De Garmo test method, proximate tests were carried out including carbohydrate content, protein content, fat content, water content, and ash content. The addition of E.cottonii seaweed flour with different concentrations significantly affected the iodine content, elasticity and hedonic tests including appearance, taste, and texture. The addition of E.cottonii seaweed flour had no significant effect on the hedonic aroma. The best concentration of addition of E.cottonii flour was in treatment F2 (addition of E.cottonii flour of 7.5%) with an average value of iodine content of 6.17 mcg/g, elasticity level of 6.65 N and hedonic appearance of 3.34, hedonic texture 3.78, taste hedonic 3.43, aroma hedonic 3.11. The next best treatment was proximate test to determine the nutritional composition in this study. Nutritional composition with carbohydrate content 77.11%, protein content 7.85%, fat content 3.72%, water content 9.86% and ash content 1.60%. Suggestions that can be given by this research are to choose the most appropriate type of E.cottonii flour processing or by choosing another type of seaweed so that it does not affect the final product.

Item Type:	Thesis (Sarjana)
Identification Number:	0522080074
Subjects:	300 Social sciences > 333 Economics of land and energy > 333.9 Other natural resources > 333.95 Biological resources > 333.956 Fishes
Divisions:	Fakultas Perikanan dan Ilmu Kelautan > Manajemen Sumberdaya Perairan
Depositing User:	soegeng sugeng
Date Deposited:	31 Aug 2022 03:45
Last Modified:	31 Aug 2022 03:45
URI:	http://repository.ub.ac.id/id/eprint/193843

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