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KARAKTERISTIK NATA DE SEAWEED (Eucheuma Cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT GULA AREN

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KARAKTERISTIK NATA DE SEAWEED (Eucheuma Cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT GULA AREN KARAKTERISTIK NATA DE SEAWEED (Eucheuma cottonii) DENGAN PERBEDAAN KONSENTRASI RUMPUT LAUT GULA AREN [Characteristic of Nata de Seaweed (Eucheuma cottonii) with Different Concentration Assessment of Seaweed and Palm Sugar] Ikbal Syukroni, Kiki Yuliati, Ace Baehaki* Program Studi Teknologi Hasil Perikanan Fakultas Pertanian Universitas Sriwijaya Indralaya Ogan Ilir ABSTRACT The objective of this research was to determine the effect of concentration of seaweed and palm sugar to the quality of nata de seaweed. This research used factorial randomized block design with two treatments and 3 replications. The treatmens were different concentration of seaweed at 1%, 2%, and 3% and different amount of palm sugar at 7.5%, 10%, and 12.5%. The parameters observed were yield, thickness, elasticity, water content and insoluble dietary fiber of the nata. The treatment of seaweed and palm sugar with increased concentrate tended to decrease the water content of nata de seaweed, while the insoluble dietary fiber content of nata de seaweed tended to increase with treatment of seaweed and palm sugar with increased concentrate. The best treatment in this research was the treatment of 10% palm sugar and 3% seaweed (G2R3) resulting nata with insoluble dietary fiber of 1.89%. Keyword : nata de seaweed, palm sugar, seaweed I. PENDAHULUAN di dalam cairan). Bahan yang dapat digunakan sebagai media untuk pembuatan nata adalah air A. Latar Belakang kelapa sehingga produknya dikenal dengan nata de coco. Selain itu bahan lainnya adalah sari nanas Konsep konsumsi pangan telah berubah (nata de pina), kedelai (nata de soya) atau buah secara nyata dari penekananpada pemenuhan rasa lain yang mengandung glukosa. Mikroba yang lapar dan pencegahan pengaruh yang merugikan aktif dalam pembuatan nata adalah bakteri bagi tubuh menjadi konsep yang menekankan pembentuk selulosa yaitu Acetobacter xylinum tentang bagaimana hidup sehat dan mencegah (Nur, 2009). penyakit. Dewasa ini terdapat kecenderungan Pangan olahan yang berkualitas terus konsumen dalam mengkonsumsi pangan, diupayakan guna mengembangkan perbaikan gizi konsumen tidak hanya menilai dari segi kelezatan di Indonesia. Salah satu sumber daya alam yang dan nilai gizi suatu produk, tetapi juga memiliki potensi untuk dikembangkan dari sektor mempertimbangkan aspek pengaruh pangan perikanan adalah rumput laut. Rumput laut dapat tersebut terhadap kesehatan tubuhnya. diolah dalam berbagai bentuk pengolahan Fungsi fisiologis yang dapat diperoleh pada makanan untuk memanfaatkan gizi alami yang bahan pangan sering dikenal dengan sebutan terkandung di dalamnya (Suhendra, 2007) pangan fungsional. Pangan fungsional merupakan Rumput laut secara biologi termasuk salah bahan pangan yang dapat memberikan manfaat satu anggota alga yang merupakan tumbuhan bagi kesehatan, selain manfaat yang diperoleh dari berklorofil. Rumput laut dikelompokan menjadi zat-zat gizi yang terkandung di dalam pangan empat kelas berdasarkan pigmen yang tersebut. Meskipun pangan fungsional dikandungnya yaitu Chlorophyceae (ganggang mengandung senyawa yang bermanfaat bagi hijau), Rhodophyceae (ganggang merah), kesehatan, pangan fungsional harus dibedakan dari Phaeophyceae (ganggang coklat), dan suplemen makanan atau obat. Komponen aktif Chrysophyceae (ganggang keemasan) (Winarno, yang terdapat pada pangan fungsional dapat 1990) diperoleh secara alami, penambahan dari luar atau Selama ini pembuatan nata menggunakan karena proses pengolahan. Salah satu komponen bahan baku air kelapa. Air kelapa berfungsi aktif yang terdapat secara alami dalam bahan sebagai media pertumbuhan bakteri pembentuk pangan diantaranya adalah komponen serat pangan nata karena nutrisinya baik, relatif lengkap dan (dietary fiber) (Suhendra, 2007). sesuai dengan pertumbuhan bakteri. Rumput laut Salah satu produk pangan yang mempunyai mempunyai kesamaan dengan air kelapa sebagai fungsi fungsionalis adalah nata. Nata adalah media pembuatan nata karena kandungan kumpulan selulosa yang mempunyai tekstur karbohidratnya yang berperan sebagai sumber kenyal, putih, menyerupai gel dan terapung pada karbon bagi pertumbuhan bakteri Acetobacter bagian permukaan cairan (nata tidak akan tumbuh Korespondensi penulis: 1 Email: [email protected] xylinum. Rumput laut jenis Eucheuma cottonii C. Hipotesis merupakan salah satu alternatif yang dapat Penggunaan konsentrasi rumput laut yang digunakan dalam pembuatan nata yaitu sebagai berbeda dan penambahan gula aren diduga media bagi pertumbuhan bakteri pembentuk nata. berpengaruh terhadap karakteristik nata Seperti halnya industri nata de coco, maka industri (kandungan serat tidak larut air, kadar air, nata rumput laut ini dapat diterapkan juga pada ketebalan, rendemen, kekenyalan dan uji skala kecil, karena proses dan teknologi yang organoleptik) digunakan sederhana, sejauh ini jenis rumput laut yang digunakan dalam pembuatan natayaitu II. PELAKSANAAN PENELITIAN Eucheuma cottonii dan Gracilaria sp (Nur, 2009). Sukrosa merupakan faktor penting dalam A. Tempat dan Waktu pembuatan nata. Sukrosa merupakan senyawa karbohidrat sederhana yang digunakan sebagai Penelitian ini dilaksanakan di Laboratorium suplemen pembuatan nata.Selain sukrosa senyawa- Teknologi Hasil Perikanan, Laboratorium senyawa karbohidrat seperti maltosa, laktosa, Budidaya Perairan, Laboratorium Teknologi Hasil glukosa, fruktosa dan manosa juga dapat Pertanian dan Laboratorium Bioproses Teknik digunakan sebagai bahan tambahan pembuatan Kimia Universitas Sriwijaya Indralaya mulai dari nata. Dari beberapa senyawa karbohidrat tanggal 2 Oktober sampai dengan 26 Desember sederhana itu, sukrosa merupakan senyawa paling 2012. ekonomis digunakan dan paling baik bagi pertumbuhan dan perkembangan bibit nata B. Alat dan Bahan (Pambayun, 2002) Bahan-bahan yang digunakan dalam Salah satu sukrosa yang dapat digunakan penelitian ini adalah : 1) Rumput laut (Eucheuma dalam pembuatan nata adalah gula aren, penelitian cottonii), 2) Aquadest, 3) Jeruk Nipis, 4) Gula yang telah dilakukan oleh Suratiningsih dan Sitepu aren, 5) Starter A. Xylinum, 8) Pupuk ZA (2001) dalam Suparti (2003) tentang pembuatan (Ammonium Sulfat), 9) NaOH, 10) K SO 11) nata de pina kulit nanas dengan perbedaan varietas 2 4, H SO 12) Alkohol 95% dan jumlah gula ternyata konsentrasi gula aren 2 4, Alat-alat yang digunakan dalam penelitian ini 7,5% dari varietas Semarang (Cayene) diperoleh adalah : 1) Nampan plastik, 2) Erlenmeyer, 3) hasil nata yang tebal, berat, kenyal dan disukai Gelas ukur, 4) Saringan, 5) Kompor gas, 6) Kain konsumen.Selain mengandung glukosa, gula aren kasa, 7) Panci stainless steel, 8) Pengaduk kayu, 9) juga mengandung protein kasar, mineral, dan Pisau stainless steel, 10) Blender, 11) Neraca, 12) vitamin. Warna cokelat pada gula aren ternyata Tali karet, 13) Jangka Sorong, 14) Texture mengandung serat makanan yang bermanfaat Analyzer, 15) Desikator untuk kesehatan pencernaan. Selain itu juga terdapat senyawa-senyawa yang berfungsi C. Metodologi Penelitian menghambat penyerapan kolesterol di saluran pencernaan (Etikawati, 2012). Selain itu, penelitian Penelitian ini menggunakan Rancangan Acak Yuliani (2003) dalam Setyawati (2009), dengan Kelompok (RAK) pola Faktorial, setiap perlakuan penambahan gula aren sebesar 15% terdapat diulang tiga kali dengan perlakuan yang terdiri 2 pengaruh tehadap kadar karbohidrat, warna, aroma faktor yaitu : dan sifat organoleptik tekstur nata sari buah pisang 1. Faktor I: Penambahan larutan gula aren yang raja uli. terdiri 3 taraf masing-masing adalah: Mutu nata yang dihasilkan ditentukan oleh G1 = Gula Aren 7,5% (b/v), rendemen, ketebalan, kekenyalan, kadar air, serat G2 = Gula Aren 10% (b/v) tidak larut dan uji sensoris. Mengingat potensi G3 = Gula Aren 12,5% (b/v) rumput laut di Indonesia yang cukup besar dan 2. Faktor II: Konsentrasi rumput laut yang keterbatasan produsen dalam menghasilkan nata terdiri 3 taraf, yang berkualitas serta pentingnya nata sebagai R1 = Rumput laut 1% (b/v) sumber serat, maka perlu dilakukan kajian lebih R2 = Rumput laut 2% (b/v) lanjut pada rumput laut sebagai bahan pembuatan R3 = Rumput laut 3% (b/v) nata yaitu dengan jumlah konsentrasi rumput laut yang berbeda dan adanya penambahan sukrosa D. Cara Kerja dengan menggunakan gula aren. Pembuatan nata de seaweed dilakukan dengan metode yang dimodifikasi dari Anastasia B. Tujuan (2008) dan Nur (2009). Tujuan penelitian ini adalah mengevaluasi 1. Rumput laut dengan sesuai konsentrasi pengunaan konsentrasi rumput laut dan gula aren perlakuan dicuci sampai bersih dan ditiriskan. untuk membuat nata de seaweed terhadap Selanjutnya rumput laut dihancurkan dengan karakteristik nata. 2 menggunakan blender kasar dan disaring Berat residu = Berat serat pangan tidak larut air untuk mendapatkan filtratnya. 2. Filtrat tersebut ditambahkan air sampai 2. Kadar Air (AOAC, 2005) volume media mencapai 1500 ml, lalu Analisis kadar air dilakukan dengan dimasak selama ± 10 menit. menggunakan metode oven. Prosedur analisis 3. Lima belas menit setelah masak, masukan kadar air sebagai berikut: gula aren sesuai dengan perlakuan (7.5%, 1. Cawan yang akan digunakan dioven terlebih 10% dan 12.5%) dan Ammonium Sulfat 15g , dahulu selama 30 menit pada suhu 105 °C, kemudian tambahkan sari jeruk nipis sampai kemudian didinginkan dengan menggunakan pH media mencapai nilai 3-4 desikator untuk menghilangkan uap air dan 4. Setelah proses pemasakan selesai maka ditimbang (A). rumput laut siap untuk ditempatkan dalam 2. Sampel ditimbang sebanyak 5 g dalam cawan wadah fermentasi yang telah dicuci bersih yang sudah dikeringkan (B) kemudian
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