Pengaruh penambahan rumput laut terhadap kandungan serat dan mutu sensorik snack tradisional serabi

Effect of addition of seaweed on fiber content and sensory quality of traditional serabi snack

Authors

  • Irma Eva Yani Jurusan Gizi, Politeknik Kesehatan Kementerian Kemenkes Padang, Sumatera Barat
  • Nur Ahmad Habibi Habibi Jurusan Gizi, Politeknik Kesehatan Kementerian Kemenkes Padang, Sumatera Barat
  • Rizka Yulia Sary Jurusan Gizi, Politeknik Kesehatan Kementerian Kemenkes Padang, Sumatera Barat
  • Sri Darningsih Jurusan Gizi, Politeknik Kesehatan Kementerian Kemenkes Padang, Sumatera Barat

DOI:

https://doi.org/10.35891/tp.v14i1.3448

Keywords:

Serabi, sensoric, fiber content, functional food

Abstract

ð˜šð˜¦ð˜³ð˜¢ð˜£ð˜ª ð˜ªð˜´ 𘢠ð˜µð˜³ð˜¢ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ð˜¢ð˜­ ð˜­ð˜°ð˜¤ð˜¢ð˜­ ð˜ð˜¯ð˜¥ð˜°ð˜¯ð˜¦ð˜´ð˜ªð˜¢ð˜¯ ð˜§ð˜°ð˜°ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜ªð˜´ ð˜§ð˜¢ð˜·ð˜°ð˜³ð˜¦ð˜¥ ð˜£ð˜º ð˜µð˜©ð˜¦ ð˜¤ð˜°ð˜®ð˜®ð˜¶ð˜¯ð˜ªð˜µð˜º. ð˜›ð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥ ð˜¤ð˜¢ð˜¯ ð˜®ð˜¢ð˜¬ð˜¦ ð˜´ð˜¦ð˜³ð˜¢ð˜£ð˜ª ð˜±ð˜°ð˜µð˜¦ð˜¯ð˜µð˜ªð˜¢ð˜­ ð˜¢ð˜´ 𘢠ð˜§ð˜¶ð˜¯ð˜¤ð˜µð˜ªð˜°ð˜¯ð˜¢ð˜­ ð˜§ð˜°ð˜°ð˜¥. ð˜›ð˜©ð˜ªð˜´ ð˜´ð˜µð˜¶ð˜¥ð˜º ð˜¢ð˜ªð˜®ð˜´ ð˜µð˜° ð˜¦ð˜·ð˜¢ð˜­ð˜¶ð˜¢ð˜µð˜¦ ð˜µð˜©ð˜¦ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜²ð˜¶ð˜¢ð˜­ð˜ªð˜µð˜º ð˜¢ð˜¯ð˜¥ ð˜§ð˜ªð˜£ð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ ð˜°ð˜§ ð˜´ð˜¦ð˜³ð˜¢ð˜£ð˜ª ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥. ð˜›ð˜©ð˜¦ ð˜´ð˜µð˜¶ð˜¥ð˜º ð˜¶ð˜´ð˜¦ð˜¥ 𘢠ð˜°ð˜¯ð˜¦-ð˜§ð˜¢ð˜¤ð˜µð˜°ð˜³ð˜ªð˜¢ð˜­ ð˜¤ð˜°ð˜®ð˜±ð˜­ð˜¦ð˜µð˜¦ð˜­ð˜º ð˜³ð˜¢ð˜¯ð˜¥ð˜°ð˜®ð˜ªð˜»ð˜¦ð˜¥ ð˜¥ð˜¦ð˜´ð˜ªð˜¨ð˜¯ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜³ð˜¦ð˜¦ ð˜­ð˜¦ð˜·ð˜¦ð˜­ð˜´ (5.0%; 5.5%; ð˜¢ð˜¯ð˜¥ 6.0%). ð˜›ð˜©ð˜¦ð˜³ð˜¦ ð˜¢ð˜³ð˜¦ ð˜§ð˜°ð˜¶ð˜³ ð˜µð˜³ð˜¦ð˜¢ð˜µð˜®ð˜¦ð˜¯ð˜µ ð˜¨ð˜³ð˜°ð˜¶ð˜±ð˜´ ð˜0, ð˜1, ð˜2 ð˜¢ð˜¯ð˜¥ ð˜4. ð˜šð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜²ð˜¶ð˜¢ð˜­ð˜ªð˜µð˜º ð˜¸ð˜¢ð˜´ ð˜¢ð˜¯ð˜¢ð˜­ð˜ºð˜»ð˜¦ð˜¥ ð˜£ð˜º ð˜®ð˜¦ð˜¢ð˜¯ð˜´ ð˜°ð˜§ 𘢠ð˜±ð˜³ð˜¦ð˜§ð˜¦ð˜³ð˜¦ð˜¯ð˜¤ð˜¦ ð˜­ð˜¦ð˜·ð˜¦ð˜­ ð˜µð˜¦ð˜´ð˜µ ð˜¸ð˜ªð˜µð˜© ð˜§ð˜°ð˜¶ð˜³ ð˜´ð˜¤ð˜¢ð˜­ð˜¦ð˜´, ð˜¯ð˜¢ð˜®ð˜¦ð˜­ð˜º 1: ð˜¥ð˜ªð˜´ð˜­ð˜ªð˜¬ð˜¦ ð˜·ð˜¦ð˜³ð˜º ð˜®ð˜¶ð˜¤ð˜©, 2: ð˜¥ð˜ªð˜´ð˜­ð˜ªð˜¬ð˜¦, 3: ð˜­ð˜ªð˜¬ð˜¦, ð˜¢ð˜¯ð˜¥ 4: ð˜­ð˜ªð˜¬ð˜¦ ð˜·ð˜¦ð˜³ð˜º ð˜®ð˜¶ð˜¤ð˜©. ð˜ð˜ªð˜£ð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ ð˜¸ð˜¢ð˜´ ð˜¢ð˜¯ð˜¢ð˜­ð˜ºð˜»ð˜¦ð˜¥ ð˜¶ð˜´ð˜ªð˜¯ð˜¨ ð˜µð˜©ð˜¦ ð˜¨ð˜³ð˜¢ð˜·ð˜ªð˜®ð˜¦ð˜µð˜³ð˜ªð˜¤ ð˜®ð˜¦ð˜µð˜©ð˜°ð˜¥. ð˜›ð˜©ð˜¦ ð˜µð˜¦ð˜´ð˜µ ð˜³ð˜¦ð˜´ð˜¶ð˜­ð˜µð˜´ ð˜´ð˜©ð˜°ð˜¸ð˜¦ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥ ð˜¥ð˜ªð˜¥ ð˜¯ð˜°ð˜µ ð˜¨ð˜ªð˜·ð˜¦ 𘢠ð˜´ð˜ªð˜¨ð˜¯ð˜ªð˜§ð˜ªð˜¤ð˜¢ð˜¯ð˜µ ð˜¥ð˜ªð˜§ð˜§ð˜¦ð˜³ð˜¦ð˜¯ð˜¤ð˜¦ ð˜µð˜° ð˜µð˜©ð˜¦ ð˜±ð˜¢ð˜³ð˜¢ð˜®ð˜¦ð˜µð˜¦ð˜³ð˜´ ð˜°ð˜§ ð˜µð˜¢ð˜´ð˜µð˜¦, ð˜¢ð˜³ð˜°ð˜®ð˜¢ ð˜¢ð˜¯ð˜¥ ð˜¤ð˜°ð˜­ð˜°ð˜³ (ð˜±-ð˜·ð˜¢ð˜­ð˜¶ð˜¦ > 0.05) ð˜°ð˜¯ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜²ð˜¶ð˜¢ð˜­ð˜ªð˜µð˜º. ð˜ð˜°ð˜¸ð˜¦ð˜·ð˜¦ð˜³, ð˜µð˜©ð˜¦ð˜³ð˜¦ ð˜ªð˜´ 𘢠ð˜´ð˜ªð˜¨ð˜¯ð˜ªð˜§ð˜ªð˜¤ð˜¢ð˜¯ð˜µ ð˜¥ð˜ªð˜§ð˜§ð˜¦ð˜³ð˜¦ð˜¯ð˜¤ð˜¦ ð˜ªð˜¯ ð˜µð˜©ð˜¦ ð˜µð˜¦ð˜¹ð˜µð˜¶ð˜³ð˜¦ ð˜°ð˜§ ð˜µð˜©ð˜¦ ð˜±ð˜¢ð˜¯ð˜¤ð˜¢ð˜¬ð˜¦. ð˜›ð˜©ð˜¦ ð˜4 ð˜¨ð˜³ð˜°ð˜¶ð˜±, ð˜¯ð˜¢ð˜®ð˜¦ð˜­ð˜º ð˜±ð˜¢ð˜¯ð˜¤ð˜¢ð˜¬ð˜¦ð˜´ ð˜¸ð˜ªð˜µð˜© ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ 6% ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥, ð˜©ð˜¢ð˜¥ ð˜µð˜©ð˜¦ ð˜£ð˜¦ð˜´ð˜µ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜²ð˜¶ð˜¢ð˜­ð˜ªð˜µð˜º ð˜¤ð˜°ð˜®ð˜±ð˜¢ð˜³ð˜¦ð˜¥ ð˜µð˜° ð˜µð˜©ð˜¦ ð˜°ð˜µð˜©ð˜¦ð˜³ð˜´. ð˜›ð˜©ð˜¦ ð˜§ð˜ªð˜£ð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ ð˜°ð˜§ ð˜4 ð˜ªð˜´ 5.32%; ð˜µð˜©ð˜ªð˜´ ð˜·ð˜¢ð˜­ð˜¶ð˜¦ ð˜ªð˜´ ð˜©ð˜ªð˜¨ð˜©ð˜¦ð˜³ ð˜µð˜©ð˜¢ð˜¯ ð˜µð˜©ð˜¦ ð˜1 ð˜¨ð˜³ð˜°ð˜¶ð˜±, ð˜¯ð˜¢ð˜®ð˜¦ð˜­ð˜º ð˜µð˜©ð˜¦ ð˜§ð˜°ð˜³ð˜®ð˜¶ð˜­ð˜¢ ð˜¸ð˜ªð˜µð˜©ð˜°ð˜¶ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥ ð˜¸ð˜ªð˜µð˜© 𘢠ð˜§ð˜ªð˜£ð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ ð˜°ð˜§ 3.85%. ð˜šð˜° ð˜ªð˜µ ð˜¤ð˜¢ð˜¯ ð˜£ð˜¦ ð˜¤ð˜°ð˜¯ð˜¤ð˜­ð˜¶ð˜¥ð˜¦ð˜¥ ð˜µð˜©ð˜¢ð˜µ ð˜µð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥ ð˜ªð˜´ ð˜¤ð˜°ð˜¯ð˜´ð˜ªð˜¥ð˜¦ð˜³ð˜¦ð˜¥ ð˜µð˜° ð˜£ð˜¦ ð˜¢ð˜£ð˜­ð˜¦ ð˜µð˜° ð˜ªð˜¯ð˜¤ð˜³ð˜¦ð˜¢ð˜´ð˜¦ ð˜µð˜©ð˜¦ ð˜§ð˜ªð˜£ð˜¦ð˜³ ð˜¤ð˜°ð˜¯ð˜µð˜¦ð˜¯ð˜µ ð˜°ð˜§ ð˜´ð˜¦ð˜³ð˜¢ð˜£ð˜ª ð˜¸ð˜ªð˜µð˜©ð˜°ð˜¶ð˜µ ð˜©ð˜¢ð˜·ð˜ªð˜¯ð˜¨ 𘢠ð˜³ð˜¦ð˜¢ð˜­ ð˜¦ð˜§ð˜§ð˜¦ð˜¤ð˜µ ð˜°ð˜¯ ð˜´ð˜¦ð˜¯ð˜´ð˜°ð˜³ð˜º ð˜²ð˜¶ð˜¢ð˜­ð˜ªð˜µð˜º. ð˜›ð˜©ð˜¦ ð˜¢ð˜¥ð˜¥ð˜ªð˜µð˜ªð˜°ð˜¯ ð˜°ð˜§ ð˜´ð˜¦ð˜¢ð˜¸ð˜¦ð˜¦ð˜¥ ð˜µð˜° ð˜±ð˜¢ð˜¯ð˜¤ð˜¢ð˜¬ð˜¦ð˜´ ð˜¤ð˜¢ð˜¯ ð˜®ð˜¢ð˜¬ð˜¦ ð˜µð˜©ð˜ªð˜´ ð˜±ð˜³ð˜°ð˜¥ð˜¶ð˜¤ð˜µ 𘢠ð˜§ð˜¶ð˜¯ð˜¤ð˜µð˜ªð˜°ð˜¯ð˜¢ð˜­ ð˜§ð˜°ð˜°ð˜¥.

References

Agusman, A., Kartika Apriani, S. N., & Murdinah, M. (2014). Penggunaan Tepung Rumput Laut Eucheuma cottonii pada Pembuatan Beras Analog dari Tepung Modified Cassava Flour (MOCAF). Jurnal Pascapanen Dan Bioteknologi Kelautan Dan Perikanan, 9(1), 1. https://doi.org/10.15578/jpbkp.v9i1.94

Alsuhendra, & Ridawati. (2008). Prinsip analisis zat gizi dan penilaian organoleptik bahan makanan. UNJ Press.

Banu A, T., Ramani P, S., & Murugan, A. (2020). Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill). Food Science and Human Wellness, 9(2), 176–183. https://doi.org/10.1016/j.fshw.2020.03.002

Chen, J., & Rosenthal, A. (2015). Food texture and structure. In Modifying Food Texture: Novel Ingredients and Processing Techniques (Vol. 1). Elsevier Ltd. https://doi.org/10.1016/B978-1-78242-333-1.00001-2

Cole, L., & Kramer, P. R. (2016). Seeing, Hearing, Tasting, Smelling, and Touching. Human Physiology, Biochemistry and Basic Medicine, 101–104. https://doi.org/10.1016/b978-0-12-803699-0.00028-1

Damayanti, A., Salamah, S., & Naufalina, M. (2020). Dietary Fiber and Texture Property of Seaweed Jelly with Pomelo Albedo Substitution. In Proceedings of the 2nd SEAFAST International Seminar (2nd SIS 2019) - Facing Future Challenges: Sustainable Food Safety, Quality and Nutrition, 5–9. https://doi.org/10.5220/0009977000050009

Dwiyitno. (2011). Rumput laut sebagai sumber serat pangan potensial. Squalen, 6(1), 9–17.

Forde, C. G. (2016). Flavor perception and satiation. In Flavor: From Food to Behaviors, Wellbeing and Health. Elsevier Ltd. https://doi.org/10.1016/B978-0-08-100295-7.00012-8

Frøst, M. B., Hartmann, A., Petersen, M. A., Duelund, L., & Mouritsen, O. G. (2021). Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions. International Journal of Gastronomy and Food Science, 25(May). https://doi.org/10.1016/j.ijgfs.2021.100363

Handayani, R., & Aminah, S. (2011). Variasi Substitusi Rumput Laut Terhadap Kadar Serat Dan Mutu Organoleptik Cake Rumput Laut (Eucheuma Cottonii). Jurnal Pangan Dan Gizi, 2(3), 116119. https://doi.org/10.26714/jpg.2.1.2011.

Imbar, H., Vera, T., & Walalangi, R. (2016). Analisis Organoleptik Beberapa Menu Breakfast Menggunakan Pangan Lokal Terhadap Pemulihan Kebutuhan Gizi Siswa Sekolah Dasar. Analisis Organoleptik, 8(1), 82–86.

Jayasinghe, P. S., Pahalawattaarachchi, V., Ranaweera, K. K. D. S., & Author, C. (2016). Seaweed Extract As a Natural Food Coloring Agent in Jelly Desserts on Chemical, Microbial and Sensory Quality. Academy of Agriculture Journal, 1(March), 65–69. http://innovativejournal.in/aaj/index.php/aaj

Kemenkes. (2019). Peraturan Menteri Kesehatan Republik Indonesia Nomor 28 Tahun 2019 Tentang Angka Kecukupan Gizi yang Dianjurkan untuk Masyarakat Indonesia. Kementerian Kesehatan RI.

Mamat, H., Akanda, J. M. H., Zainol, M. K., & Ling, Y. A. (2018). The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin. Journal of Aquatic Food Product Technology, 27(5), 635–642. https://doi.org/10.1080/10498850.2018.1468841

Murai, U., Yamagishi, K., Kishida, R., & Iso, H. (2021). Impact of seaweed intake on health. European Journal of Clinical Nutrition, 75(6), 877–889. https://doi.org/10.1038/s41430-020-00739-8

Nagai, R., Koito, W., & Sakamoto, Y. (2005). Maillard reaction. Journal of the Japan Diabetes Society, 48(6), 403–405. https://doi.org/10.1016/b978-0-12-818766-1.00306-8

Peñalver, R., Lorenzo, J. M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020). Seaweeds as a functional ingredient for a healthy diet. Marine Drugs, 18(6), 1–27. https://doi.org/10.3390/md18060301

Priyatno, D. (2013). Mandiri Belajar Analisis Data Dengan SPSS. Mediakom.

Sawitri, Manab, M. E., & Palupi, A. T. W. L. (2009). The Effects of Using Seaweed (E. Cottonii) on Physical Qualityand Organolepticof Chicken Nuggets. Jurnal Ilmu Dan Teknologi Hasil Ternak, 3(1), 35–42.

Susanto, S. (2002). Seri Makanan Favorit : Variasi Kue Serabi. Gramedia Pustaka Utama.

Widati, A. S., Rosyidi, D., Radiati, L. E., & Nursyam, H. (2021). The Effect of Seaweed (Eucheuma cottonii) Flour Addition on Physicochemical and Sensory Characteristics of an Indonesian-Style Beef Meatball. International Journal of Food Studies, 10(February), SI111–SI120. https://doi.org/10.7455/ijfs/10.SI.2021.a9

Downloads

Published

2023-03-31

Issue

Vol. 14 No. 1 (2023)

Section

Article

License

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...