Karakteristik Fisikokimia dan Penerimaan Konsumen Kerupuk Rumput Laut Kappaphycus alvarezii

Physicochemical Characteristics and Consumer Acceptance of Seaweed Crackers Kappaphycus alvarezii

Abstract

Kappaphycus alvarezii is widely used because it contains agar, carrageenan, porpyran, furcelaran and phycobilin pigments (consisting of phycoerethrin and phycocyanin). Optimization of the utilization of K. alvarezii still needs to be improved in an effort to diversify processed products from seaweed. One of the processed seaweed products that can be developed is crackers. This research was conducted to determine the physicochemical characteristics and consumer acceptance of K. alvarezii seaweed crackers. The treatment used in this study included 3 main ingredients, namely K.alvarezii seaweed, wheat flour, and tapioca flour. Data were processed using a completely randomized design (CRD) and continued with Tukey test at 95% confidence level. The results showed that K.alvarezii seaweed crackers had a moisture content between 11.41-14.52%, protein content 6.03-9.58%, fat content 3.51-5.68, and ash content 2.58 -4.11%. The protein content of seaweed crackers meets SNI 0272-2000 standards, but the ash content and moisture content of the crackers do not meet SNI standards. The degree of whiteness of the seaweed crackers ranged from 50.69-61.30%, the swelling power of the crackers ranged from 41.10-92.27%. Based on consumer acceptance, treatment P2 with a concentration of 40% seaweed, 12% wheat flour, and 28% tapioca flour was the most preferred treatment by consumers with an overall preference range of 5.40-6.57 (rather like to like very much).

Keywords: Kappaphycus alvarezii, Physicochemical Characteristics, Crackers, Consumer Acceptance.

Kappaphycus alvarezii banyak dimanfaatkan karena mengandung agar, karaginan, porpiran, furcelaran maupun pigmen fikobilin (terdiri dari fikoeretrin dan fikosianin). Optimalisasi pemanfaatan K. alvarezii masih perlu ditingkatkan dalam upaya diversifikasi produk olahan dari rumput laut. Salah satu olahan produk rumput laut yang bisa dikembangkan adalah kerupuk. Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan penerimaan konsumen kerupuk rumput laut K. alvarezii. Perlakuan yang digunakan pada penelitian ini meliputi 3 bahan utama yaitu rumput laut K.alvarezii, tepung terigu, dan tepung tapioka. Data diolah menggunakan Rancangan Acak Lengkap (RAL) dan dilanjutkan dengan uji Tukey pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa kerupuk rumput laut K.alvarezii memiliki kadar air antara 11,41-14,52%, kadar protein 6,03-9,58%, kadar lemak 3,51-5,68, dan kadar abu 2,58-4,11%. Kadar protein kerupuk rumput laut telah memenuhi standar SNI 0272-2000, namun kadar abu dan kadar air kerupuk belum memenuhi standar SNI. Derajat putih kerupuk rumput laut berkisar antara 50,69-61,30%, daya kembang kerupuk berkisar antara 41,10-92,27%. Berdasarkan penerimaan konsumen, perlakuan P2 dengan konsentrasi rumput laut 40%, tepung terigu 12%, dan tepung tapioka 28% merupakan perlakuan yang paling disukai konsumen dengan rentang kesukaan keseluruhan sebesar 5,40-6,57 (agak suka sampai sangat suka).

Kata kunci: Kappaphycus alvarezii, Karakteristik Fisikokimia, Kerupuk, Penerimaan Konsumen