Analisis keamanan pangan nori-like sheets berbahan dasar daun mangrove jeruju (Acanthus ilicifolius L.) Food safety analysis of nori-like sheets made from holly mangrove leaves (<i>Acanthus ilicifolius</i> L.)
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food safety evaluation, heavy metal content, mangrove leaf, microbial contamination, sensory quality
Abstract
Holly mangrove (Acanthus ilicifolius L.) is a typical coastal ecosystem plant rich in bioactive compounds with potential as a functional food. This study aimed to evaluate food safety through microbiological contamination and heavy metal content analysis, as well as to assess the sensory quality of nori-like sheet products made from Holly mangrove leaves in several formulations. The research employed a laboratory experiment using a completely randomized design (CRD) with one factor, namely variations in the concentration of mangrove leaves, with three replicates. The production process included steaming the Holly mangrove leaves, grinding, and mixing them with carrageenan, sesame oil, salt, water, and sugar, followed by molding and drying at 100°C. The analysis covered sensory evaluation (color, texture, appearance, aroma, and taste), microbiological contamination (total plate count/ALT, Escherichia coli, mold, and yeast), and heavy metal content (Hg, Pb, Cd, and As) based on the Indonesian National Standard (SNI) requirements. The sensory evaluation results showed that P1 was superior in appearance, aroma, and taste, whereas P3 was preferred in terms of texture. All treatments met the ALT standard (<1.0×10⁵ colonies/g) and E. coli standard (<3 APM/g). However, the mold and yeast counts in some treatments exceeded the SNI limit. The heavy metal content (Hg, Pb, Cd, and As) was below the permissible threshold, indicating that the product was safe for consumption. Based on sensory quality and food safety evaluation, formulation P1 (25 g of holly mangrove leaves) was the best treatment, producing nori-like sheets that were most preferred by panelists and met food safety standards, although improvement in post-harvest handling is still required to reduce mold and yeast contamination.
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References
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