Pengaruh Perbedaan Media Rendaman terhadap Karakteristik Sensoris dan Fisikokimia Nori Rumput Laut Ulva Lactuca dan Eucheuma Cottonii
DOI:
https://doi.org/10.35791/jteta.v16i2.65813Kata Kunci:
Nori, Rumput laut, Ulva lactuca, Eucheuma cottonii, PerendamanAbstrak
Penelitian ini bertujuan untuk mengevaluasi pengaruh berbagai media perendaman air mineral, air cucian beras, Ca(OH)₂ 1%, dan asam sitrat 1% terhadap kualitas sensori, kimia, dan fisik nori berbahan dasar campuran Ulva lactuca (95%) dan Eucheuma cottonii (5%). Hasil penelitian menunjukkan bahwa perlakuan perendaman memberikan pengaruh signifikan terhadap warna, aroma, kelenturan, kerenyahan, kadar air, dan kekerasan nori. Perlakuan air mineral menghasilkan kinerja terbaik secara keseluruhan dengan kadar air terendah (3,01%), kelenturan tertinggi (3,03), serta skor penerimaan panelis tertinggi (3,58). Perlakuan Ca(OH)₂ 1%memberikan stabilitas warna hijau terbaik (a* –7,00) dan kekerasan terendah (9,847 N), sementara asam sitrat 1% menunjukkan warna paling terdegradasi (a* 2,70) dan kekerasan tertinggi (21,076 N). Perbedaan antar perlakuan dipengaruhi oleh perubahan struktur polisakarida akibat kondisi pH, interaksi ionik, serta mekanisme depolimerisasi. Secara keseluruhan, air cucian beras merupakan media perendaman paling efektif untuk meningkatkan mutu nori lokal berbahan baku U. lactuca dan E. cottonii.
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Hak Cipta (c) 2026 Luh Dian Rna Fajarini, Jason P Kenardi, Marito G. Sitanggang, Ni Luh Ari Yusasrini
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