Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA) Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA)
Article Sidebar
Accepted
2 March 2023
Published
12 April 2023
Keywords:
-
hypertension, low sodium salt, Sargassum polycystum, salty taste, Ulva lactuca
Abstract
Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.
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Farhan, M., Tjahajawati, S., & Murniati, N. (2020). Ambang pengecapan rasa asin pada wanita perokok. Padjadjaran Journal of Dental Researcher and Students, 4(1), 57-61. https://doi.org/10.24198/pjdrs.v4i1.24819
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Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2016). Sensory evaluation techniques fifth edition. CRC Press.
Meyners, M., Jaeger, S. R., & Ares, G. (2016). On the analysis of Rate-All-That-Apply (RATA) data. Food Quality Preference, 49(2016), 1-10. https://doi.org/10.1016/j.foodqual.2015.11.003.
Moraes, P. C., & Bolini. (2010). Different sweeteners in beverages prepared with instant and roasted ground coffee ideal and equivalent sweetenes. Journal Sensory Studies, 25, 215-225. https://doi.org/10.1111/j.1745-459X.2010.00275.x
Neta, M. T. S. L., & Narain, N. (2018). Volatile components in seaweeds. Examines in Marine Biology and Oceanography, 2(2), 195-201. https://doi.org/10.31031/eimbo.2018.02.000535
Nufus, C, Nurjanah., & Abdullah, A. (2017). Karakteristik rumput laut hijau dari perairan kepulauan seribu dan sekotong Nusa Tenggara Barat sebagai antioksidan. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 620-630. https://doi.org/10/17844/jphpi.v20i3.19819
Nurjanah., Abdullah, A., Darusman, H. S., Diaresty, J. V. G., Seulalae, A. V. (2021b). The antioxidant activity of seaweed salt from Sargassum polycystum in Sprague-Dawley male white rats. International Journal of Research in Pharmaceutical Sciences, 12(4), 2601-2609.
Nurjanah., Abdullah, A., Fachrozan, R., & Hidayat, T. (2018a, November 06-08). Characteristics of seaweed porridge Sargassum sp. and Eucheuma cottonii as raw materials for lip balm. IOP Publishing IOP Conference Series: Earth and Environmental Science. Sustainable Agriculture Transformation for The Nations Welfare of Indonesia and Malaysia 6-8 November 2017, Bangunan Pejabat TNCPI Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Nurjanah., Abdullah, A., Hidayat, T., Seulalae, A. V., & Rahmawati, K. (2022a). Pemanfaatan rumput laut sebagai bahan baku kosmetik. Unsyiah Press.
Nurjanah., Abdullah, A., Jacoeb, A. M., Prameswari, D. K., & Seulalae, A. V. (2022c, September 06-07). Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt. IOP Conf. Ser.: Earth Environ. Sci. 1033 012050. 5th EMBRIO International Symposium: Sustainable Development Of Fisheries And Marine Resource Amidst Covid-19 Era And Beyond 06/09/2021 - 07/09/2021 Online.
Nurjanah., Abdullah, A., & Nufus, C. (2018c). 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., Abdullah, A., Rahmadhani, A., & Seulalae, A.-V. (2021c). 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, Aprilia, B. E., Fransiskayana, A., Rahmawati, M., & Nurhayati, T. (2018b). Senyawa bioaktif rumput laut dan ampas teh sebagai antibakteri dalam formula masker wajah. Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 305-318. http://dx.doi.org/10.17844/jphpi.v21i2.23086
Nurjanah., Chandabalo., Abdullah, A., & Seulalae, A. V. (2022d). 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
Nurjanah, Fauziyah, S., & Abdullah, A. (2019). Karakteristik bubur rumput laut Eucheuma cottonii dan Turbinaria conoides sebagai bahan baku masker peel off. Jurnal Pengolahan Hasil Perikanan Indonesia, 22, 391-402. http://dx.doi.org/10.17844/jphpi.v22i2.27893
Nurjanah, Jacoeb, A. M., Amanda, N. D., & Seulalae, A. V. (2022b, September 06-07). Characteristics of seaweed salt residue Sargassum polycystum and coffee dregs as raw materials for body scrubs. IOP Conf. Series: Earth and Environmental Science. 1033 012049, 5th EMBRIO International Symposium: Sustainable Development Of Fisheries And Marine Resource Amidst Covid-19 Era And Beyond 06/09/2021 - 07/09/2021 Online.
Nurjanah, Jacoeb, A. M., Bestari, E., & Seulalae, A. V. (2020a). Karakteristik bubur rumput laut Gracilaria verrucosa dan Turbinaria conoides sebagai bahan baku body lotion. Jurnal Akuatek, 1, 73-83. https://doi.org/10.24198/akuatek.v1i2.29945
Nurjanah, Jacoeb, A. M., Ramlan., & Abdullah, A. (2020b). 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, Nurilmala, M., Hidayat, T., & Sudirdjo, F. (2016). Characteristics of seaweed as raw materials for cosmetics. Aquatic Procedia, 7, 177-180. https://doi.org/10.1016/j.aqpro.2016.07.024
Nurjanah, Ramli, R. L., Jacoeb, A. M., & Seulalae, A. V. (2021a). Karakteristik fisikokimia dan antioksidan krim lulur kombinasi bubur rumput laut merah (Eucheuma cottonii) dan cokelat (Sargassum sp.). Jurnal Standardisasi, 23(3), 227-240. http://dx.doi.org/10.31153/js.v23i3.895
O López, P., Picon, A., Nunez, M. (2017). Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Research International, 99(3), 1002-1010. https://doi.org/10.1016/j.foodres.2016.12.013
O’mahony, M., & Heintz, C. (1981). Direct magnitude estimation of salt taste intensity with continuous correction for salivary adaptation. Chemical Senses. 6(2), 101-112. https://doi.org/10.1093/chemse/6.2.101
Reinbach, H.-C., Giacalone, D., Ribeiro, L.-M., Bredie, W. L.-P., & Frost, M.-B. (2014). Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity, and mapping. Food Quality and Preference, 32(Part B), 160-166. doi: 10.1016/j.foodqual.2013.02.004
Riset Kesehatan Dasar. (2018). Hasil utama riskesdas 2018.
Roper, S. D. (2007). Signal transduction and information processing in mammalian taste buds. Pflugers Archiv: European Journal of Physiology, 454, 759–776. https://doi.org/10.1007/s00424-007-0247-x.
Stone, H., Rebecca, B. N., & Heather, T. A. (2014). Sensory evaluation practice. Academic Press.
Sugiyono, & Susanto, A. (2015). Cara mudah belajar spss & lisrel. Alfabeta.
World Health Organization. (2017). Low-salt diet for patients with hypertension.
World Health Organization. (2018). Non-communicable diseases (NCD) country profile Indonesia.
Yang, H. H. L., & Lawless, H. T. (2005). Descriptive analysis of divalent salts. Journal Sensory Studies, 20, 97–113. https://doi.org/10.1111/j.1745-459x.2005.00005.x.
Badan Standardisasi Nasional. (2000). Garam konsumsi beryodium. SNI 01-3556:2000.
Badan Standardisasi Nasional. (2006). Petunjuk pengujian organoleptik dan atau sensori. SNI 01-2346-2006.
Choudhury, S., & Sarkar, N. S. (2017). Algae as source of natural flavor enhancers - a mini review. Plant Science Today, 4, 172–176. http://dx.doi.org/10.14719/pst.2017.4.4.338
Day, R. A., & Underwood, A. L. (2002). Quantitative analysis: Ed. 6. Alih Bahasa. Pudjaatmaka A. Erlangga.
Diachanty, S., Nurjanah., & Abdullah, A. (2017). Aktivitas antioksidan berbagai jenis rumput laut cokelat dari perairan Kepulauan Seribu. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(2), 305-318. doi: https://doi.org/10.17844/jphpi.v20i2.18013
Dolorosa, M. T., Nurjanah., Purwaningsih, S., 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. https://doi.org/10.17844/jphpi.v20i3.19820
Drake, S. L., & Drake, M. A. (2010). Comparison of salty taste and time intensity of sea and land salts from around the world. Journal of Sensory Studies, 26(1), 25-34. https://doi.org/10.1111/j.1745-459X.2010.00317.x
Farhan, M., Tjahajawati, S., & Murniati, N. (2020). Ambang pengecapan rasa asin pada wanita perokok. Padjadjaran Journal of Dental Researcher and Students, 4(1), 57-61. https://doi.org/10.24198/pjdrs.v4i1.24819
Food Agriculture Organization. 2017. Seaweed production countries.
Feltrin, A.C., Souza, V. R. S., Saraiva, C. G., Nunes, C. A., & Pinheiro, A. C. M. (2014). Sensory study of different sodium chloride substitues in aqueos solution. International Journal of Food Science. 50(3), 1-6. https://doi.org/10.1111/ijfs.12670
Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends Food Science Technology, 10(1), 25-28.
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
Luthfiyana, N., Nurjanah., Nurilmala, M., Anwar, E., & Hidayat T. (2016). Rasio bubur rumput laut Eucheuma cottonii dan Sargassum sp. sebagai formula krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 183-195. https://doi.org/10.17844/jphpi.v19i3.15126
Magnusson, M., Carl, C., Mata, L., Nys, Rd., & Paul, N. A. (2016). Seaweed salt from Ulva: A novel first step in a cascading biorefinery model. Algal Research, 16 (2016), 308-316. https://doi.org/10.1016/j.algal.2016.03.018
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
Manteu, S. H., Nurjanah, & Nurhayati, T. (2018). Karakteristik rumput laut cokelat (Sargassum polycystum dan Padina minor) dari perairan Pohuwato Provinsi Gorontalo. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 396-405. https://doi.org/10.17844/jphpi.v24i3.26692
Maroukian, F., & Freund, A. B. (2003). Sea change. Town Ctry. 158, 162.
Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2016). Sensory evaluation techniques fifth edition. CRC Press.
Meyners, M., Jaeger, S. R., & Ares, G. (2016). On the analysis of Rate-All-That-Apply (RATA) data. Food Quality Preference, 49(2016), 1-10. https://doi.org/10.1016/j.foodqual.2015.11.003.
Moraes, P. C., & Bolini. (2010). Different sweeteners in beverages prepared with instant and roasted ground coffee ideal and equivalent sweetenes. Journal Sensory Studies, 25, 215-225. https://doi.org/10.1111/j.1745-459X.2010.00275.x
Neta, M. T. S. L., & Narain, N. (2018). Volatile components in seaweeds. Examines in Marine Biology and Oceanography, 2(2), 195-201. https://doi.org/10.31031/eimbo.2018.02.000535
Nufus, C, Nurjanah., & Abdullah, A. (2017). Karakteristik rumput laut hijau dari perairan kepulauan seribu dan sekotong Nusa Tenggara Barat sebagai antioksidan. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3), 620-630. https://doi.org/10/17844/jphpi.v20i3.19819
Nurjanah., Abdullah, A., Darusman, H. S., Diaresty, J. V. G., Seulalae, A. V. (2021b). The antioxidant activity of seaweed salt from Sargassum polycystum in Sprague-Dawley male white rats. International Journal of Research in Pharmaceutical Sciences, 12(4), 2601-2609.
Nurjanah., Abdullah, A., Fachrozan, R., & Hidayat, T. (2018a, November 06-08). Characteristics of seaweed porridge Sargassum sp. and Eucheuma cottonii as raw materials for lip balm. IOP Publishing IOP Conference Series: Earth and Environmental Science. Sustainable Agriculture Transformation for The Nations Welfare of Indonesia and Malaysia 6-8 November 2017, Bangunan Pejabat TNCPI Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Nurjanah., Abdullah, A., Hidayat, T., Seulalae, A. V., & Rahmawati, K. (2022a). Pemanfaatan rumput laut sebagai bahan baku kosmetik. Unsyiah Press.
Nurjanah., Abdullah, A., Jacoeb, A. M., Prameswari, D. K., & Seulalae, A. V. (2022c, September 06-07). Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt. IOP Conf. Ser.: Earth Environ. Sci. 1033 012050. 5th EMBRIO International Symposium: Sustainable Development Of Fisheries And Marine Resource Amidst Covid-19 Era And Beyond 06/09/2021 - 07/09/2021 Online.
Nurjanah., Abdullah, A., & Nufus, C. (2018c). 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., Abdullah, A., Rahmadhani, A., & Seulalae, A.-V. (2021c). 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, Aprilia, B. E., Fransiskayana, A., Rahmawati, M., & Nurhayati, T. (2018b). Senyawa bioaktif rumput laut dan ampas teh sebagai antibakteri dalam formula masker wajah. Jurnal Pengolahan Hasil Perikanan Indonesia, 20, 305-318. http://dx.doi.org/10.17844/jphpi.v21i2.23086
Nurjanah., Chandabalo., Abdullah, A., & Seulalae, A. V. (2022d). 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
Nurjanah, Fauziyah, S., & Abdullah, A. (2019). Karakteristik bubur rumput laut Eucheuma cottonii dan Turbinaria conoides sebagai bahan baku masker peel off. Jurnal Pengolahan Hasil Perikanan Indonesia, 22, 391-402. http://dx.doi.org/10.17844/jphpi.v22i2.27893
Nurjanah, Jacoeb, A. M., Amanda, N. D., & Seulalae, A. V. (2022b, September 06-07). Characteristics of seaweed salt residue Sargassum polycystum and coffee dregs as raw materials for body scrubs. IOP Conf. Series: Earth and Environmental Science. 1033 012049, 5th EMBRIO International Symposium: Sustainable Development Of Fisheries And Marine Resource Amidst Covid-19 Era And Beyond 06/09/2021 - 07/09/2021 Online.
Nurjanah, Jacoeb, A. M., Bestari, E., & Seulalae, A. V. (2020a). Karakteristik bubur rumput laut Gracilaria verrucosa dan Turbinaria conoides sebagai bahan baku body lotion. Jurnal Akuatek, 1, 73-83. https://doi.org/10.24198/akuatek.v1i2.29945
Nurjanah, Jacoeb, A. M., Ramlan., & Abdullah, A. (2020b). 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, Nurilmala, M., Hidayat, T., & Sudirdjo, F. (2016). Characteristics of seaweed as raw materials for cosmetics. Aquatic Procedia, 7, 177-180. https://doi.org/10.1016/j.aqpro.2016.07.024
Nurjanah, Ramli, R. L., Jacoeb, A. M., & Seulalae, A. V. (2021a). Karakteristik fisikokimia dan antioksidan krim lulur kombinasi bubur rumput laut merah (Eucheuma cottonii) dan cokelat (Sargassum sp.). Jurnal Standardisasi, 23(3), 227-240. http://dx.doi.org/10.31153/js.v23i3.895
O López, P., Picon, A., Nunez, M. (2017). Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Research International, 99(3), 1002-1010. https://doi.org/10.1016/j.foodres.2016.12.013
O’mahony, M., & Heintz, C. (1981). Direct magnitude estimation of salt taste intensity with continuous correction for salivary adaptation. Chemical Senses. 6(2), 101-112. https://doi.org/10.1093/chemse/6.2.101
Reinbach, H.-C., Giacalone, D., Ribeiro, L.-M., Bredie, W. L.-P., & Frost, M.-B. (2014). Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity, and mapping. Food Quality and Preference, 32(Part B), 160-166. doi: 10.1016/j.foodqual.2013.02.004
Riset Kesehatan Dasar. (2018). Hasil utama riskesdas 2018.
Roper, S. D. (2007). Signal transduction and information processing in mammalian taste buds. Pflugers Archiv: European Journal of Physiology, 454, 759–776. https://doi.org/10.1007/s00424-007-0247-x.
Stone, H., Rebecca, B. N., & Heather, T. A. (2014). Sensory evaluation practice. Academic Press.
Sugiyono, & Susanto, A. (2015). Cara mudah belajar spss & lisrel. Alfabeta.
World Health Organization. (2017). Low-salt diet for patients with hypertension.
World Health Organization. (2018). Non-communicable diseases (NCD) country profile Indonesia.
Yang, H. H. L., & Lawless, H. T. (2005). Descriptive analysis of divalent salts. Journal Sensory Studies, 20, 97–113. https://doi.org/10.1111/j.1745-459x.2005.00005.x.
Authors
SeulalaeA. V., PrangdimurtiE., AdawiyahD. R., & NurjanahN. (2023). Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA). Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 54-66. https://doi.org/10.17844/jphpi.v26i1.44466
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