Optimasi pembuatan garam Ulva lactuca menggunakan response surface methodology Optimization production process of Ulva lactuca salt using response surface methodology
Abstract
Ulva lactuca seaweed is a potential raw material for the production of functional salts. The obstacle faced was the low yield. The purpose of this study was to determine the optimum process conditions for the production of U. lactuca salt based on the highest yield percentage, chemical quality, and sensory properties using the Response Surface Methodology method with the Box-Behnken (BBD) design. The method of making seaweed salt uses three variables with three levels, namely, the ratio of U. lactuca flour addition and aqueous solvent (A = 1:5, 1:10, 1:15), extraction time (B = 10, 15, and 30 min), and extraction temperature (C = 40, 55, and 70℃). A combination of these three factors resulted in a total of 15 experiments. The equation model was tested using analysis of variance (ANOVA) with α = 0.05. The optimized U. lactuca salt was tested for its chemical quality, heavy metal contamination, and sensory characteristics. The results showed that the optimal treatment for producing the highest seaweed salt yield was flour and solvent ratio of 1:13.5, extraction time of 12 min, and extraction temperature of 70℃. This treatment produced a yield response of 31.81±1.63%, which was a difference of 0.82% compared to the predicted response of 31.55%. The resulting U. lactuca salt had an ash content of 59.97%, protein 3.6%, fat 0.25%, carbohydrate 15.46%, moisture 10.49%, NaCl content 27.31%, iodine <0.35%, cadmium 0.07 mg/kg, mercury <0.002 mg/kg, and lead 3.6 mg/kg. The sensory response value of U. lactuca salt for the attributes of grain color, solution color, taste, aroma, mouthfeel, flavor, aftertaste, and overall ranged from 4.2±1.69 (slightly disliked) to 4.8±1.21 (neutral).
References
Ahmad, A., Alkharfy, K.M., Wani, T.A., & Raish, M. (2015). Application of box-behnken design for ultrasonic-assisted extraction of polysaccharides from Paeonia emodi. International Journal of Biological Macromolecules, 72, 990-997. https://doi/org/10.1016/j.ojbiomac.2014.10.011
[BSN] Badan Standardisasi Nasional. (1992). Cara Uji Makanan dan Minuman. SNI 01-2891-1992.
[BSN] Badan Standardisasi Nasional. (2011). Petunjuk Pengujian Organoleptik dan atau Sensori. SNI 01-2346-2006_Rev 2011.
[BSN] Badan Standardisasi Nasional. (2016). Garam Konsumsi Beriodium. SNI 3556-2016.
Cokrowati, N., Risjani, Y., Andayani, S., & Firdaus, M. (2023). The potential and development of seaweed cultivation in Lombok: a review. Jurnal Biologi Tropis, 23(1), 202-212. http://dx.doi.org/10.29303/jbt.v23i1.4654
Erniati, Zakaria, F.R., Prangdimurti, E., & Adawiyah, D.R., & Priosoeryanto, B.P. (2018). Penurunan logam berat dan pigmen pada pengolahan geluring rumput laut Gelidium sp., dan Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 266-275.
Fereira, N., Viana, T., Henriques, B., Tavares, D.S., Jacinto, J., Colonia, J., Pinto, J., & Pereira, E. (2023). Application of response surface methodology and box-behnken design for the optimization of mercury removal by Ulva sp. Journal of Hazardous Materials, 445, 1-11. https://doi.org/10.1016/j.jhazmat.2022.130405
Harsha, M.E., Madhusudan, S., & Revathy, B. (2023). The sea lettuce Ulva sensu lato: future food with health-promoting bioactives. Algal Research, 71. https://doi.org/10.1016/j.algal.2023.103069
Hasanah, Y.M., Raharjo, S., Pranoto, Y., & Ningrum, A. (2023). The optimization of soil extraction by surfactant-assited aqueous extraction process of rice bran (Oryza sativa L.) using Box-Behnken design. Food Research, 7(5), 219-225. https://doi/org/10.26656/fr.2017.7(5).968
Hidayat, B., Hasanudin, U., Muslihudin, M., Akmal, S., Nurdjanah, S., & Yuliana, N. (2021). Optimasi proses fermentasi semi padat onggok singkong menggunakan metode response surface methodology (RSM). Jurnal Penelitian Pertanian Terapan, 21(2), 118-128. https://doi/org/10.25181/jppt.v21i2.2075
Jasmadi, Kusnadi, A., Kumayanjati, B., Triandiza, T., Pesilette, R.N., Ainarwowa, A., Yamko, A.K., Pary, B.R., & Kurnianto, D. (2022, June 03-05). Nutritional values of Sargassum sp., Ulva sp., and Padina sp. from South East Mollusca Island water [Conference session]. The 5th International Marine and Fisheries Symposium (ISMF 2022). IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/17551315/1119/1/012043
Kurniawan, R., Nurjanah, Jacoeb, A.M., Abdullah, A., & Pertiwi, R.M. (2019). Karakteristik garam fungsional dari rumput laut hijau Ulva lactuca. Jurnal Pengolahan Hasil Perikanan Indonesia, 22(3), 573-580.
Laily, W.M., 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.
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.
Masrikhiyah, R., & Wahyani, A.D. (2020). Karakteristik kimia dan fisik bubuk rumput laut Gracilaria sp dengan agen pemucat NaOCl. Jurnal Teknologi Perikanan dan Kelautan, 11(1), 93-98.
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
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.
Milinovic, J., Campos, B., Mata, P., Diniz, M., & Noronha, J.P. (2020). Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore. Journal of Applied Phycology, 32, 3331–3339. https://doi.org/10.1007/s10811-020-02169-2
Montgomery, D.C. (2013). Desain and analysis of experiments. Jhon wiley&Sons, Inc.
Nasruddin, Asikin, A.N., & Kusumaningrum, I. (2016). Pengaruh konsentrasi KOH terhadap karakteristik karagenan dari Kappaphycus alvarezii. Jurnal Ilmu Perikanan Tropis, 21(2), 55-63.
Nomleni, E.R., Henggu, K.U., & Meiyasa, F. (2022). Ekstraksi garam dari rumput laut Caulerpa lentilifera dengan kombinasi perlakuan agitasi dan non agitasi pada suhu yang berbeda. Journal of Marine Research, 11(4), 609-619. https://doi.org/10.14710/jmr.v11i4.35084
Nufus, C., Abdullah, A., & Nurjanah. (2018, October 9-10). Characteristics of green seaweed salt as alternative salt for hypertensive patients [Conference session]. The 3rd EMBRIO International Workshop on Marine Biodiversity: Understanding, Utilization, Conservation 9–10 October 2018, Bogor, Indonesia. IOP Conference Series: Earth and Enviromental Science. https://doi.org/ 10.1088/1755-1315/278/1/012050
Nurjanah., Abdullah, A., Darusman, H. S., Diaresty, J. V. G., & Seulalae, A. V. (2021a). 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., Jacoeb, A. M., Prameswari, D. K., & Seulalae, A. V. (2022a, September 06-07). Effect of the ratio Limnocharis sp. and Sargassum sp. on the characteristics of seaweed salt [Conference session]. 5th EMBRIO International Symposium: Sustainable Development of Fisheries and Marine Resource Amidst Covid-19 Era and Beyond 06/09/2021-07/09/2021 Online. IOP Conf. Ser.: Earth Environ. Sci. 1033 012050.
Nurjanah., Abdullah, A., Rahmadhani, A., & Seulalae, A.V. (2021b). 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. (2022b). 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. http://dx.doi.org/10.17844/jphpi.v25i2.42068
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, 23(3), 459-469.
Nurjanah, Abdullah, A., & Diachanty, S. (2020b). Characteristics of Turbinaria conoides and Padina minor as raw materials for healthy seaweed salt. Pharmacognosy Journal, 12(3), 624-629. http://dx.doi.org/10.5530/pj.2020.12.93
Nurjanah, N., Jacoeb, A. M., Abdullah, A., Priyanto, J. A., Nurdin, N. M., & Seulalae, A. V. (2023a). Study of Actinotrichia fragilis Indonesian red seaweed as raw material for healthy salt. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 18(1), 1-8. http://dx.doi.org/10.15578/squalen.753
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, Nurilmala, M., Alfarizi, S., Rochima, E., Wahyuni, D. S., & Seulalae, A. V. (2024). Characterization of seaweed healthy salt from Indonesian Ulva lactuca and Chaetomorpha sp. flour [Conference session]. The 6th EMBRIO International Symposium: “Ocean for Prosperity: Sustainably Use of the Ocean Resources for Economic Growth, Improvement of Livelihoods, and Preserve its Ocean Ecosystem Health” (EIS 2023), Bogor, Indonesia (2024). https://doi.org/10.1051/bioconf/202414701029
Nurjanah, Ramlan, Jacoeb, A.M., & Seulalae, A.V. (2023b). Komposisi kimia tepung dan aktivitas antioksidan ekstrak Ulva lactuca dan genjer (Limnocharis flava) sebagai bahan baku pembuatan garam rumput laut. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 18(1), 63-74. https://doi.org/10.15578/jpbkp.v18i1.931
Rahmawati, I., Fachri, B.A., Nurtsulutsiyah, Manurung, Y.H., Reza, M., Palupi, N., Rizkiana, M.F., & Amini, H.W. (2022). Penerapan response surface methodology dalam optimasi kondisi proses ekstraksi antosianin pada limbah kulit kakao dengan metode maserasi menggunakan pelarut etanol. Jurnal Kimia dan Terapannya, 6(1), 24-31. https://doi.org/10.17977/um0260v6i12022p024
Rusiyanto, Soesilowati, E., & Jumaeri. (2013). Penguatan industri garam nasional melalui perbaikan teknologi budidaya dan diversifikasi produk. Sainteknol, 11(2), 129-142.
Santi, R.A., Sunarti, T.C., Santoso, D., & Triwisari, D.A. 2012. Komposisi kimia dan profil polisakarida rumput laut hijau. Jurnal Akuatika, III (2), 105-114.
Sari, W.K.P., & Suharyanto. (2020). Kandungan pigmen dan potensi antioksidan beberapa jenis makroalga dari Pantai Gunungkidul, Yogyakarta. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 16(1), 33-42. http://dx.doi.org/10.15578/jpbkp.v16i1.674
Seulalae, A.V., Prangdimurti, E., Adawiyah, D.R., & Nurjanah. (2023). Evaluasi tingkat keasinan relative dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA). Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 56-66. https://doi.org/10.17844/jphpi.v26i1.44466
Sriwajuningsih, Hernawati, D., & Raharjo, C.M. (2022). Analisis keranekaragaman dan kelimpahan makroalga di Kawasan Pantai Rancabuaya Desa Purbayani Kabupaten Garut. Journal Scientific of Mandalika, 3(3), 117-126.
Sodiq, A.Q., & Arisandi, A. (2020). Identifikasi dan kelimpahan makroalga di Pantai Selatan Gunungkidul. Juvenil, 1(3), 325-330.
Triwisari, D.A. (2010). Fraksinasi polisakarida beberapa jenis rumput laut. [Skripsi]. Institut Pertanian Bogor.
Wang, Y., Zhao, L., Zhang, R., Yang, X., Sun, Y., Shi, L., & Xue, P. (2020). Optimization of ultrasound-assisted extraction by response surface methodology, antioxidant capacity, and tyrosinase inhibitory activity of anthocyanins from red rice bran. Food Science and Nutritions, 8(2), 921-932. https://doi/org/10.1002/fsn3.1371
Widyasaputra, R., Syamsir, E., & Budijanto., S. (2019). Optimization of process parameters of parboiled black rice using response surface methodology. Current Research in Nutrition and Food Science, 07(1), 102-111. https://doi/org/10.12944/CRNFSJ.7.1.11
Yaich, H., Garna, H., Berbes, S., Paquot, M., Blecker, C., & Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128, 895-901. https://doi.org/10.1016/j.foodchem.2011.03.114
Authors
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
