Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp. Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed
Article Sidebar
Published
29 August 2020
Keywords:
-
characteristic, Gelidium, nori, Ulva lactuca
Abstract
Nori is a food product produced from Phorphyra seaweed, however, this seaweed is not available in Indonesia. Thus modification of nori production by using available seaweed such as Ulva lactuca and Gelidium is needed. U. lactuca contains chlorophyll which can contribute to the nori's green color while Gelidium can become an emulsifier, stabilizer, thickener, stabilizer, purifier, and gel maker. The combination of the two seaweeds is expected to produce nori with characteristics close to commercial products. This study was aimed to examine the effect of different ratio of Ulva lactuca and Gelidium on hedonic values, tensile strength, crude fiber, protein, water, and ash content of nori. Three ratios of Ulva lactuca and Gelidium were used comprising P1 (75%: 25%), P2 (50%: 50%), and P3 (25%: 75). The ratios of U. lactuca and Gelidium significantly affected (p<0.05) sensory value (hedonic), tensile strength, crude fiber, protein and ash content, but not water content. The P1 treatment nori was preferred by the panelists with a hedonic value of 7.26<µ<7.41 and had the characteristics of dark green color, easily folded, thin, smooth texture and salty taste, similar to commercial nori. The P1 Nori had tensile strength values 4.65±1.5 MPa; crude fiber20.44±1.78%; water 17.24±0.57%, protein 12.89±0.07% and ash content 14.71±0.09%.
References
[AOAC] Association of Official Analytical Chemist. 2005. Official Method of Analysis of the Association of Official Analytical of Chemist. Virginia (US): The Association of Analytical Chemist, Inc.
Abdulah DR, Liviawaty E, Iskandar, Afrianto E. 2019. The level of nori's relief made from raw seaweed mixed Gelidium sp. and Eucheuma cottonii. Asian Food Science Journal. 11(3): 1-9.
Abirami RG, Kowsalya S. 2011. Nutrient and nutraceutical potentials of seaweed biomass Ulva lactuca and Kappaphycus alvarezii. Journal of Agricultural Scienceand Technology. 5(1): 109-115.
Abraham A, Afewerki B, Tsegay B, Ghebremedhin H, Teklehaimanot B, Reddy KS. 2018. Extraction of agar and alginate from marine seaweeds in red sea region. International Journal of Marine Biology and Research. 3(2): 1-8.
Anton. 2017. Pertumbuhan dan kandungan agar rumputlaut (Gracillaria spp) pada beberapa tingkat salinitas. Jurnal Airaha. 6(2): 054 – 64.
Arbi B, Ma’ruf WF, Romadhon. 2016. Aktivitas senyawa bioaktif selada laut (Ulva lactuca) sebagai antioksidan pada minyak ikan. Saintek Perikanan. 12(1): 12-18.
Dewi R. 2012. Potensi sumberdaya rumput laut. Jurnal Harpodon Borneo. 5(2): 125-129.
Dolorosa MT, Nurjanah, Purwaningsih, Anwar E, Hidayat T. 2019. Tyrosinase inhibitory activity of Sargassum plagyophyllum and Eucheuma cottonii methanol extracts. IOP Conf. Ser.: Earth Environ. Sci. 278 012020
Dolorosa MT, Nurjanah, Purwaningsih, Anwar E, Hidayat T. 2017. Kandungan senyawa bioaktif bubur rumput laut Sargassum plagyophyllum dan Eucheuma cottonii sebagai bahan baku krim pencerah kulit. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 633-644
Fajarini LDR, Ekawati GA, Ina PT. 2018. Pengaruh penambahan karagenan terhadap karakteristik permen jelly kulit anggur hitam (Vitis vinifera). Jurnal ITEPA. 7(2):43- 52
Faris A, Liviawaty E, Andriani Y, Affrianto E. 2019. Nori level of preference with mixed Sargassum sp. and Eucheuma spinosum seaweed as raw material. Asian Food Science Journal. 11(2), 1-9.
Fitrah SK, Sumartini DS, Achyadi NS. 2019. Kajian Perbandingan Rumput Laut (Gracilaria sp) dengan Belut (Monopterus albus) Serta Suhu Pengeringan Terhadap Karakteristik Snack Nori. [Skripsi]. Bandung (ID): Universitas Pasundan.
Hussein MH. 2015. Extraction of agar from Gelidium (Rhodophyta) and green synthesis of agar/silver nano particles. Journal of Agricultural Chemical and Biotechnology. 6 (10): 419 - 434, 2015
Hidayat T, Nurjanah, Anwar E, Nurilmala M. 2018. Identifikasi dan karakterisasi rumput laut tropika (dari Kepulauan Seribu) sebagai bahan baku kosmetik. Creative Research Journal. 4(2):49-62.
Hwang ES, Ki KN, Chung HY. 2013. Proximate composition, amino acid, mineral, and heavy metal content of dried laver. Nutrition Food Science. 18(2):139-144.
Kurniawan K, Bintoro N. 2019. Engineering analysis in manufacturing process of nori made from mixture of Ulva lactuca and Gracillaria sp. IOP Conf. Series: Earth and Environmental Science 355 (2019) 012036.The 3rd International Symposium on Agricultural and Biosystem Engineering 6–8 August 2019, South Sulawesi, Indonesia.
Lalopua VMN. 2017. Pemanfaatan dan karakteristik nori tiruan menggunakan bahan baku alga Hypnea saidana dan Ulva conglubata dari perairan Maluku. Majalah Biam. 13(02): 33-40.
Lalopua VMN. 2018. Karakteristik fisik kimia nori rumput laut merah Hypnea saidana menggunakan metode pembuatan berbeda dengan penjemuran matahari. Majalah Biam.14(01): 28-36
Lebbar S, Fanuel M, Le Gall S, Falourd X, Ropartz D, Bressollier P, Gloaguen V, Faugeron-Girard. 2018. Agar Extraction By-Products from Gelidium sesquipedale as a Source of Glycerol-Galactosides. Molecules. 23, 3364: 1-8.
Luthfiyana N, Nurjanah, Nurilmala M, Anwar E, Hidayat T. 2016. Rasio bubur rumput laut Euchema cottonii dan Sargassum sp. sebagai formula krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia. 19(3): 183-195
Maharany, F, Nurjanah, Suwandi R, Anwar E, Hidayat T. 2017. Kandungan senyawa bioaktif rumput laut Padina australis dan Euchema cottonii sebagai bahan baku krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 10-17.
Murdinah D, Fransiska, dan Subaryono. 2008. Pembuatan bakso agar dari rumput laut Gelidium rigidum untuk media tumbuh bagi mikroorganisme. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 3(1): 79-88.
Muthmainna, Sabang SM, Supriadi. 2016. Pengaruh waktu fermentasi terhadap kadar protein dari tempe biji buah lamtorogung (Leucaena leucocephala). Jurnal Akademika Kimia. 5(1): 50-54.
Nurjanah, Jacoeb MJ, Hidayat T, Chrystiawan R. 2018. Perubahan komponen serat rumput laut Caulerpa sp. (dari Tual, Maluku) akibat proses perebusan. Jurnal Ilmu dan Teknologi Kelautan. 10(1): 35-48.
Nurjanah, Nurilmala M, Anwar E, Luthfiyana N, Hidayat T. 2017. Identification of bioactive compounds of seaweed Sargassum sp. and Eucheuma cottonii doty as a raw sunscreen cream. Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences. 54(4): 311-318.
Nurjanah, Nurilmala N, Sudiarjo F, Hidayat T. 2016. Characteristics of seaweed as raw materials for cosmetics. Aquatic Procedia. 7:177 – 180
Ramnani P, Chitarrari R, Tuohy K, Grant J, Hotchkiss S, Philp K, Campbell R, Rowland GC. 2012. In vitro fermentation and prebiotic potential of novel low molecular weight polysaccharides derived from agar and alginate seaweeds. Asian Pacific Journal of Tropical Biomedicine. 5(6): 345-349.
Rismandari M, Agustini TW, Amalia U. 2017. Karakteristik permen jelly dengan penambahan iota karagenan dari rumput laut Eucheuma spinosum. Saintek Perikanan. 12(2) : 103-108.
Riyanto B, Trilaksani W, Susyiana LE. 2014. Nori imitasi lembaran dengan konsep edible film berbasis protein myofibrillar ikan nila. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 263-280.
Sari DK, Kustiningsih I, Lestari RSD.2017. Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Rumput Laut Kering. Jurnal Teknika.13(1):43-50.
Widyaningtyas M, Wahono H. 2015. Pengaruh jenis dan konsentrasi hidrokoloid (carboxymethyl cellulose, xanthan gum dan karagenan) terhadap karakteristik mie kering berbasis pasta ubi jalar varietas ase kuning. Jurnal Pangan dan Agroindustri. 3(2): 417-423.
Zakaria FR, Priosoeryanto BP, Erniati, Sajida. 2017. Karakteristik nori dari campuran rumput laut Ulva lactucadan Eucheuma cottonii. Jurnal Pasca panen dan Bioteknologi Kelautan dan Perikanan.12 (1): 23-30.
Abdulah DR, Liviawaty E, Iskandar, Afrianto E. 2019. The level of nori's relief made from raw seaweed mixed Gelidium sp. and Eucheuma cottonii. Asian Food Science Journal. 11(3): 1-9.
Abirami RG, Kowsalya S. 2011. Nutrient and nutraceutical potentials of seaweed biomass Ulva lactuca and Kappaphycus alvarezii. Journal of Agricultural Scienceand Technology. 5(1): 109-115.
Abraham A, Afewerki B, Tsegay B, Ghebremedhin H, Teklehaimanot B, Reddy KS. 2018. Extraction of agar and alginate from marine seaweeds in red sea region. International Journal of Marine Biology and Research. 3(2): 1-8.
Anton. 2017. Pertumbuhan dan kandungan agar rumputlaut (Gracillaria spp) pada beberapa tingkat salinitas. Jurnal Airaha. 6(2): 054 – 64.
Arbi B, Ma’ruf WF, Romadhon. 2016. Aktivitas senyawa bioaktif selada laut (Ulva lactuca) sebagai antioksidan pada minyak ikan. Saintek Perikanan. 12(1): 12-18.
Dewi R. 2012. Potensi sumberdaya rumput laut. Jurnal Harpodon Borneo. 5(2): 125-129.
Dolorosa MT, Nurjanah, Purwaningsih, Anwar E, Hidayat T. 2019. Tyrosinase inhibitory activity of Sargassum plagyophyllum and Eucheuma cottonii methanol extracts. IOP Conf. Ser.: Earth Environ. Sci. 278 012020
Dolorosa MT, Nurjanah, Purwaningsih, Anwar E, Hidayat T. 2017. Kandungan senyawa bioaktif bubur rumput laut Sargassum plagyophyllum dan Eucheuma cottonii sebagai bahan baku krim pencerah kulit. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(3): 633-644
Fajarini LDR, Ekawati GA, Ina PT. 2018. Pengaruh penambahan karagenan terhadap karakteristik permen jelly kulit anggur hitam (Vitis vinifera). Jurnal ITEPA. 7(2):43- 52
Faris A, Liviawaty E, Andriani Y, Affrianto E. 2019. Nori level of preference with mixed Sargassum sp. and Eucheuma spinosum seaweed as raw material. Asian Food Science Journal. 11(2), 1-9.
Fitrah SK, Sumartini DS, Achyadi NS. 2019. Kajian Perbandingan Rumput Laut (Gracilaria sp) dengan Belut (Monopterus albus) Serta Suhu Pengeringan Terhadap Karakteristik Snack Nori. [Skripsi]. Bandung (ID): Universitas Pasundan.
Hussein MH. 2015. Extraction of agar from Gelidium (Rhodophyta) and green synthesis of agar/silver nano particles. Journal of Agricultural Chemical and Biotechnology. 6 (10): 419 - 434, 2015
Hidayat T, Nurjanah, Anwar E, Nurilmala M. 2018. Identifikasi dan karakterisasi rumput laut tropika (dari Kepulauan Seribu) sebagai bahan baku kosmetik. Creative Research Journal. 4(2):49-62.
Hwang ES, Ki KN, Chung HY. 2013. Proximate composition, amino acid, mineral, and heavy metal content of dried laver. Nutrition Food Science. 18(2):139-144.
Kurniawan K, Bintoro N. 2019. Engineering analysis in manufacturing process of nori made from mixture of Ulva lactuca and Gracillaria sp. IOP Conf. Series: Earth and Environmental Science 355 (2019) 012036.The 3rd International Symposium on Agricultural and Biosystem Engineering 6–8 August 2019, South Sulawesi, Indonesia.
Lalopua VMN. 2017. Pemanfaatan dan karakteristik nori tiruan menggunakan bahan baku alga Hypnea saidana dan Ulva conglubata dari perairan Maluku. Majalah Biam. 13(02): 33-40.
Lalopua VMN. 2018. Karakteristik fisik kimia nori rumput laut merah Hypnea saidana menggunakan metode pembuatan berbeda dengan penjemuran matahari. Majalah Biam.14(01): 28-36
Lebbar S, Fanuel M, Le Gall S, Falourd X, Ropartz D, Bressollier P, Gloaguen V, Faugeron-Girard. 2018. Agar Extraction By-Products from Gelidium sesquipedale as a Source of Glycerol-Galactosides. Molecules. 23, 3364: 1-8.
Luthfiyana N, Nurjanah, Nurilmala M, Anwar E, Hidayat T. 2016. Rasio bubur rumput laut Euchema cottonii dan Sargassum sp. sebagai formula krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia. 19(3): 183-195
Maharany, F, Nurjanah, Suwandi R, Anwar E, Hidayat T. 2017. Kandungan senyawa bioaktif rumput laut Padina australis dan Euchema cottonii sebagai bahan baku krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia. 20(1): 10-17.
Murdinah D, Fransiska, dan Subaryono. 2008. Pembuatan bakso agar dari rumput laut Gelidium rigidum untuk media tumbuh bagi mikroorganisme. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan. 3(1): 79-88.
Muthmainna, Sabang SM, Supriadi. 2016. Pengaruh waktu fermentasi terhadap kadar protein dari tempe biji buah lamtorogung (Leucaena leucocephala). Jurnal Akademika Kimia. 5(1): 50-54.
Nurjanah, Jacoeb MJ, Hidayat T, Chrystiawan R. 2018. Perubahan komponen serat rumput laut Caulerpa sp. (dari Tual, Maluku) akibat proses perebusan. Jurnal Ilmu dan Teknologi Kelautan. 10(1): 35-48.
Nurjanah, Nurilmala M, Anwar E, Luthfiyana N, Hidayat T. 2017. Identification of bioactive compounds of seaweed Sargassum sp. and Eucheuma cottonii doty as a raw sunscreen cream. Proceedings of the Pakistan Academy of Sciences: B. Life and Environmental Sciences. 54(4): 311-318.
Nurjanah, Nurilmala N, Sudiarjo F, Hidayat T. 2016. Characteristics of seaweed as raw materials for cosmetics. Aquatic Procedia. 7:177 – 180
Ramnani P, Chitarrari R, Tuohy K, Grant J, Hotchkiss S, Philp K, Campbell R, Rowland GC. 2012. In vitro fermentation and prebiotic potential of novel low molecular weight polysaccharides derived from agar and alginate seaweeds. Asian Pacific Journal of Tropical Biomedicine. 5(6): 345-349.
Rismandari M, Agustini TW, Amalia U. 2017. Karakteristik permen jelly dengan penambahan iota karagenan dari rumput laut Eucheuma spinosum. Saintek Perikanan. 12(2) : 103-108.
Riyanto B, Trilaksani W, Susyiana LE. 2014. Nori imitasi lembaran dengan konsep edible film berbasis protein myofibrillar ikan nila. Jurnal Pengolahan Hasil Perikanan Indonesia. 17(3): 263-280.
Sari DK, Kustiningsih I, Lestari RSD.2017. Pengaruh Suhu dan Waktu Pengeringan Terhadap Mutu Rumput Laut Kering. Jurnal Teknika.13(1):43-50.
Widyaningtyas M, Wahono H. 2015. Pengaruh jenis dan konsentrasi hidrokoloid (carboxymethyl cellulose, xanthan gum dan karagenan) terhadap karakteristik mie kering berbasis pasta ubi jalar varietas ase kuning. Jurnal Pangan dan Agroindustri. 3(2): 417-423.
Zakaria FR, Priosoeryanto BP, Erniati, Sajida. 2017. Karakteristik nori dari campuran rumput laut Ulva lactucadan Eucheuma cottonii. Jurnal Pasca panen dan Bioteknologi Kelautan dan Perikanan.12 (1): 23-30.
Authors
ValentineG., Sumardianto, & WijayantiI. (2020). Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 295-302. https://doi.org/10.17844/jphpi.v23i2.32340
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
