Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut Physicochemical characteristics of kamaboko with the addition of seaweed salt
Article Sidebar
Accepted
17 March 2023
Published
12 April 2023
Keywords:
-
Na:K ratio, potassium, seaweed salt, surimi
Abstract
Seaweed salt is a low-sodium salt innovation from Indonesian tropical seaweed that has the potential to prevent hypertension and is an added ingredient in food preparation. One of the innovations of seaweed salt can be applied to diversified fishery products, such as kamaboko. Kamaboko is a form of processed surimi that has high economic value and contains many nutrients that are beneficial to the body. This study aimed to determine the optimal concentration of added seaweed salt in the processing of kamaboko products based on physicochemical parameters. The kamaboko produced in the study consisted of four concentrations of added salt: 1.5 addition of consumption salt, 1.5 % seaweed salt, 3% seaweed salt, and 4.5% seaweed salt. Data were analyzed using ANOVA and Kruskal–Wallis tests. The results showed that kamaboko with different seaweed salt concentrations had significantly different effects on sensory parameters (appearance, smell, taste, and texture), hedonic properties (appearance, color, aroma, and taste), ash content, protein, lipid, NaCl, potassium, and the Na:K ratio. Kamaboko with the addition of 3% seaweed salt concentration was chosen as the best treatment based on the results of the panelist's assessment of sensory and level of preference with liking criteria: moisture content 69.95%, ash 2.66%, protein 10.44%, lipid 1.09%, carbohydrates 15.86%, crude fiber 0.80%, NaCl content 1.48%, potassium 530.81 mg/100 g, and Na:K ratio of 0.98.
References
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Firouzi,J., Gohari, A. R., Rustaiyan, A., Larijani, K., & Saeidnia, A. (2013). Composition of the essential oil of nizamuddinnia zanardinii, a brown alga collected from Oman Gulf. Journal of Essential Oil Bearing Plants, 16, 689-692. https://doi.org/10.1080/0972060X.2013.862072
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Manteu, S. H., Nurjanah, & Nurhayati, T. (2018). Karakteristik rumput laut cokelat (Sargassum policystum dan Padina minor) dari perairan pohuwato provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 396-405.
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Matsui, H., Shimosawa, T., Uetake, Y., Wang, H., Ogura, S., Kaneko, T., Liu, J., Ando, K., & Fujita, T. (2006). Protective effect of potassium against hypertensive cardiac dysfunction: association with reaction oxygen species reduction. Hypertension, 48, 225-231. https://doi.org/10.1161/01.HYP.0000232617.48372.cb
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Neta, M. T. S. L., & Narain, N. (2018). Volatile components in seaweeds. Review Article: Examines in Marine Biology and Oceanography, 2(2), 195-201.
Nirmala, D., Masithah, E., D., Purwanto, D., A. (2016). Kitosan sebagai alternatif bahan pengawet kamaboko ikan kurisi (Nemipterus nematophorus) pada penyimpanan suhu dingin. Jurnal Ilmiah Perikanan dan Kelautan, 8(2).
Nurjanah, Abdullah, A., & Nufus, C. (2018). Karakteristik sediaan garam ulva lactuca dari perairan sekotong nusa tenggara barat bagi pasien hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 109-117. https://doi.org/10.17844/jphpi.v21i1.21455
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Nurjanah, Abdullah, A., & Diachanty, S. (2020b). Characteristics of Turbinaria conoides and Padina minor as raw materials for healty seaweed salt. Pharmacognosy Journal, 12(3), 624-629.
Nurjanah., Abdullah, A., Rahmadhani, A., & Seulalae, A. V. (2021). Antioxidant activity and combination characteristics of filtrates and Sargassum polycystum seaweed salt residue. Kuwait Journal of Sciences, 49(3), 1-14. https://doi.org/10.48129/kjs.11807.
Nurjanah., Chandabalo., Abdullah, A., & Seulalae, A. V. (2022). Pemanfaatan kombinasi rumput laut dan ubi jalar ungu yang ditambahkan garam rumput laut sebagai minuman kaya serat. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 307-321. https://doi.org/10.17844/jphpi.v25i2.42068.
O’Brien, R. D. (2009). Fats and Oils (3th ed). CRC Press.
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Peng, Y., Xie, E., Zheng, K., Fredimoses, M., Yang, X., Zhou, X., Wang, Y., Yang, B., Lin, X., Liu, J., & Liu, Y. (2013). Nutritional and chemical composition and antiviral activity of cultivated seaweed Sargassum naozhouense Tseng et Lu. Marine Drugs, 11, 20-32. https://doi.org/10.3390/md11010020
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Sedjati, S., Supriyantini, E., Ridlo, A., Soenardjo, N., & Santi, V., Y. (2018). Kandungan pigmen, total fenolik dan aktivitas antioksidan Sargassum sp. Jurnal Kelautan Tropis, 21(2), 137-144. https://doi.org/10.14710/jkt.v21i2.3329
Sirajuddin, Mustamin, Nadimin, Tauf, S. (2014). Survei konsumsi pangan. Buku Kedokteran EGC.
Sitompul, R., Darmanto, Y. S., & Romadhon. (2017). Aplikasi karagenan terhadap kekuatan gel pada produk kamaboko dari ikan yang berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(1), 38-45.
Sulistyoningsih, M., Rakhmawan, R., Setyaningrum, A. (2019). Kandungan karbohidrat dan kadar abu pada berbagai olahan lele mutiara (Clarias gariepinus B). Jurnal Ilmiah Teknosanins, 5(1).
Suryaningrum, T. D., Hastarini, E., Ikasari, D., & Muljanah, I. (2016). Pedoman usaha industri rumah tangga untuk pengolahan produk bernilai tambah hasil perikanan, aneka produk bernilai tambah berbasis daging lumat dan surimi. Penebar Swadaya
Tahergorabi, R., & Jackzynski, J. (2012). Physiochemical changes in surimi with satl substitute. Food Chemistry, 132, 1281-1286. https://doi.org/10.1016/j.foodchem.2011.11.104
Triwinarti, S. (2013). Pengaruh pengolahan terhadap mutu cerna ikan mujahir (Tilapia mosambica). [Skripsi]. Institut Pertanian Bogor.
Linda, A. J. V. M., Greyling, A., Zock, P. L., Kok, F. J., & Geleijnse, J. M. (2010). Suboptimal potassium intake and potential impact on population blood pressure. Archives of Internal Medicine, 170(16), 1501-1502. https://doi.org/10.1001/archinternmed.2010.284
Vijay, K., Balasundari, S., Jeyashakila, R., Velayathum, P., Masilan, K., & Reshma, R. (2017). Proximate and mineral composition of brown seaweed from gulf of mannar. International Journal of Fisheries and Aquatic Studies, 5(5), 106-112.
Winarno, F. G. (1992). Kimia Pangan dan Gizi. Gramedia Pustaka Utama.
Wulandari, Z., Fardiaz, D., Thenawidjadja, M., & Juliana, N., D. (2018). Karakteristik lisozim dari telur unggas local sebagai pemanis. [Disertasi]. IPB. Bogor
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Abubakar, T.S., & Aziz, A. (2011). Pengaruh penambahan karagenan terhadap sifat fisik, kimia dan palatabilitas nugget daging itik lokal (Anas platyrynchos). Seminar Nasional Teknologi Peternakan dan Veteriner.
AOAC. (2011). Calcium, sopper, iron, magnesium, manganese, potassium, phosphorus, sodium, and zinc in fortified food product. Microwave digestion and inductively couple plasma-optical emission spectrometry. AOAC 2011.14-2011
Badan Standardisasi Nasional. (2017). Bakso ikan. SNI 7266:2017.
Badan Standardisasi Nasional. (2016). Garam konsumsi beriodium. SNI 3556:2016.
Badan Standardisasi Nasional. (1992). Cara uji makanan dan minuman. SNI 2891:1992.
Cardoso, C., Mendes, R., Vaz-Pires, P., & Nunes, M. L. (2007). Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres. International Journal of Food Science and Technology, 42, 1257-1264. https://doi.org/10.1111/j.1365-2621.2006.01231.x
Debusca, A. (2012). Physicochemical properties of alaska pollock (Theragra chalcogramma) surimi seafood nutrified with powdered cellulose fiber and omega-3 polyunsaturated fatty acids. Graduate Theses, Dissertations and Problem Report, 3537.
Edison, Diharmi, A., Ariani, N. M., & Ilza, M. (2020). Komponen bioaktif dan aktivitas antioksidan ekstrak kasar Sargassum plagyophyllum. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(1), 58-66. https://doi.org/10.17844/jphpi.v23i1.30725
Fayasari, A., & Salindri, O. (2016). Asupan natrium, kalium, dan rasio na:k terhadap hipertensi di Puskesmas Sawangan Depok tahun 2016. Jurnal Impuls Universitas Binawan, 2(1), 117-126.
Firouzi,J., Gohari, A. R., Rustaiyan, A., Larijani, K., & Saeidnia, A. (2013). Composition of the essential oil of nizamuddinnia zanardinii, a brown alga collected from Oman Gulf. Journal of Essential Oil Bearing Plants, 16, 689-692. https://doi.org/10.1080/0972060X.2013.862072
Hasnelly. Achyadi, N. S., & Fatimah, F. N. (2020). Karakteristik kamaboko dengan substitusi tepung ubi jalar dan tinta cumi-cumi (Loligo sp). Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 333-341. https://doi.org/10.17844/jphpi.v23i2.29292
Henggu, K. U., Takanjanji, P., Yohanes, E., Nalu, N. T., Amah, A. B., & Benu, M. J. R. (2021). Pengaruh lama waktu pengukusan suhu suwari terhadap karakteristik kamaboko ikan Euthynnus affinis, Cantor 1894. Journal of Marine Research, 10(3), 403-412. https://doi.org/10.14710/jmr.v10i3.31344
Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J., & Hur, S. J. (2007). Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. Journal of Food Engineering, 81(3), 618-623. https://doi.org/10.1016/j.jfoodeng.2007.01.001
Kementerian Kelautan dan Perikanan. (2019). Rumput laut, komoditas penting yang belum dioptimalkan.
Kementerian Kesehatan. (2015). Gambaran konsumsi pangan, permasalahan gizi dan penyakit tidak menular penduduk Indonesia.
Kurniawan, R., Nurjanah., Jacoeb, A. M., Abdullah, A., & Pertiwi, R. M. (2019). Karakteristik garam fungsional dari rumput laut hijau. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 573-580. https://doi.org/10.17844/jphpi.v22i3.29320
Laily, W. N., Izzati, M., & Haryanti, S. (2019). Kandungan mineral dan logam berat pada garam yang diekstrak dari rumput laut Sargassum sp. menggunakan metode dibilas dan direndam. Jurnal Pro-Life, 6(3), 274-285.
Lee, Y. S., Zhekov, Z. G., Owens, C. M., Kim, M., & Meullenet, J. F. (2011). Effects of partial and complete replacement of sodium chloride with potassium chloride on the texture, flavor and water-holding capacity of marinated broiler breast fillets. Journal of Texture Studies, 43(2), 124-132. https://doi.org/10.1111/j.1745-4603.2011.00322.x
Magnusson, M., Carl, C., Mata, L., Nys, R., & Paul, N. A. (2016). Seaweed salt from ulva: a novel first step in a cascading biorefinery model. Alga Research, 16, 308-316. https://doi.org/10.1016/j.algal.2016.03.018
Manteu, S. H., Nurjanah, & Nurhayati, T. (2018). Karakteristik rumput laut cokelat (Sargassum policystum dan Padina minor) dari perairan pohuwato provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 396-405.
Manteu, S. H., Nurjanah., Abdullah, A., Nurhayati, T., & Seulalae, A. V. (2021). Efektivitas karbon aktif dalam pembuatan garam rumput laut cokelat (Sargassum polycystum dan Padina minor). Jurnal Pengolahan Hasil Perikanan Indonesia, 24(3), 407-416. https://doi.org/10.17844/jphpi.v21i3.24709
Ma’ruf, W. F., Ratna, I., Eko, N. D., Eko, S., & Ulfah, A. (2013). Profil rumput laut Caulerpa racemosa dan Gracilaria verrucosa sebagai edible food. Jurnal Saintek Perikanan, 9(1), 68-74.
Matsui, H., Shimosawa, T., Uetake, Y., Wang, H., Ogura, S., Kaneko, T., Liu, J., Ando, K., & Fujita, T. (2006). Protective effect of potassium against hypertensive cardiac dysfunction: association with reaction oxygen species reduction. Hypertension, 48, 225-231. https://doi.org/10.1161/01.HYP.0000232617.48372.cb
Montasser, M. E., Shimmin, L. C., Gu, D., Chen, J., Gu, C., Kelly, T. N., Jaquish, C. E., Rice, T., Rao, D. C., Cao, J., Chen, J., Liu, D.P., Whelton, P., He, J., & Hixson, J. E. (2010). Blood pressure response to potassium supplementation is associated with genetic variation in endothelin 1 (EDN1) and interactions with e selection (SELE) in rural Chinese. Journal or Hypertension, 28(4), 748-755. https://doi.org/ 10.1097/HJH.0b013e3283355672
Neta, M. T. S. L., & Narain, N. (2018). Volatile components in seaweeds. Review Article: Examines in Marine Biology and Oceanography, 2(2), 195-201.
Nirmala, D., Masithah, E., D., Purwanto, D., A. (2016). Kitosan sebagai alternatif bahan pengawet kamaboko ikan kurisi (Nemipterus nematophorus) pada penyimpanan suhu dingin. Jurnal Ilmiah Perikanan dan Kelautan, 8(2).
Nurjanah, Abdullah, A., & Nufus, C. (2018). Karakteristik sediaan garam ulva lactuca dari perairan sekotong nusa tenggara barat bagi pasien hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 109-117. https://doi.org/10.17844/jphpi.v21i1.21455
Nurjanah, Jacoeb, A. M., Ramlan., & Abdullah, A. (2020a). Penambahan genjer (Limnocharis flava) pada pembuatan garam rumput laut hijau untuk penderita hipertensi. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(3), 459-469. https://doi.org/10.17844/jphpi.v23i3.32462.
Nurjanah, Abdullah, A., & Diachanty, S. (2020b). Characteristics of Turbinaria conoides and Padina minor as raw materials for healty seaweed salt. Pharmacognosy Journal, 12(3), 624-629.
Nurjanah., Abdullah, A., Rahmadhani, A., & Seulalae, A. V. (2021). Antioxidant activity and combination characteristics of filtrates and Sargassum polycystum seaweed salt residue. Kuwait Journal of Sciences, 49(3), 1-14. https://doi.org/10.48129/kjs.11807.
Nurjanah., Chandabalo., Abdullah, A., & Seulalae, A. V. (2022). Pemanfaatan kombinasi rumput laut dan ubi jalar ungu yang ditambahkan garam rumput laut sebagai minuman kaya serat. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 307-321. https://doi.org/10.17844/jphpi.v25i2.42068.
O’Brien, R. D. (2009). Fats and Oils (3th ed). CRC Press.
Park, J., Kwock, C. K., & Yang, Y. J. (2016). The effect of the sodium to potassium ratio on hypertension prevalence: a propensity score matching approach. Nutrients, 8(8), 1-16. https://doi.org/10.3390/nu8080482
Peng, Y., Xie, E., Zheng, K., Fredimoses, M., Yang, X., Zhou, X., Wang, Y., Yang, B., Lin, X., Liu, J., & Liu, Y. (2013). Nutritional and chemical composition and antiviral activity of cultivated seaweed Sargassum naozhouense Tseng et Lu. Marine Drugs, 11, 20-32. https://doi.org/10.3390/md11010020
Rios, R. V., Pessanha, M. D. F., Almeida, P. F. D., Viana, C.L., & Lannes, S. C. D. S. (2014). Application of fats in some food products. Food Science and Technology, 34(1), 3-15. https://doi.org/10.1590/S0101-20612014000100001
Sanchez-Alonso, I., Solas, M. T., & Borderias, A. J. (2007). Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gel. Journal of Food Engineering, 81, 404-411. https://doi.org/10.1016/j.jfoodeng.2006.11.015
Sedjati, S., Supriyantini, E., Ridlo, A., Soenardjo, N., & Santi, V., Y. (2018). Kandungan pigmen, total fenolik dan aktivitas antioksidan Sargassum sp. Jurnal Kelautan Tropis, 21(2), 137-144. https://doi.org/10.14710/jkt.v21i2.3329
Sirajuddin, Mustamin, Nadimin, Tauf, S. (2014). Survei konsumsi pangan. Buku Kedokteran EGC.
Sitompul, R., Darmanto, Y. S., & Romadhon. (2017). Aplikasi karagenan terhadap kekuatan gel pada produk kamaboko dari ikan yang berbeda. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 6(1), 38-45.
Sulistyoningsih, M., Rakhmawan, R., Setyaningrum, A. (2019). Kandungan karbohidrat dan kadar abu pada berbagai olahan lele mutiara (Clarias gariepinus B). Jurnal Ilmiah Teknosanins, 5(1).
Suryaningrum, T. D., Hastarini, E., Ikasari, D., & Muljanah, I. (2016). Pedoman usaha industri rumah tangga untuk pengolahan produk bernilai tambah hasil perikanan, aneka produk bernilai tambah berbasis daging lumat dan surimi. Penebar Swadaya
Tahergorabi, R., & Jackzynski, J. (2012). Physiochemical changes in surimi with satl substitute. Food Chemistry, 132, 1281-1286. https://doi.org/10.1016/j.foodchem.2011.11.104
Triwinarti, S. (2013). Pengaruh pengolahan terhadap mutu cerna ikan mujahir (Tilapia mosambica). [Skripsi]. Institut Pertanian Bogor.
Linda, A. J. V. M., Greyling, A., Zock, P. L., Kok, F. J., & Geleijnse, J. M. (2010). Suboptimal potassium intake and potential impact on population blood pressure. Archives of Internal Medicine, 170(16), 1501-1502. https://doi.org/10.1001/archinternmed.2010.284
Vijay, K., Balasundari, S., Jeyashakila, R., Velayathum, P., Masilan, K., & Reshma, R. (2017). Proximate and mineral composition of brown seaweed from gulf of mannar. International Journal of Fisheries and Aquatic Studies, 5(5), 106-112.
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