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JURNAL PENGGUNAAN RUMPUT LAUT (Eucheuma Cottonii)

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JURNAL PENGGUNAAN RUMPUT LAUT (Eucheuma Cottonii) 0 JURNAL PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) DAN CAIRAN TAHU SEBAGAI BAHAN BAKU PEMBUATAN NATA OLEH SULASTRI NIM. 1504115557 FAKULTAS PERIKANAN DAN KELAUTAN UNIVERSITAS RIAU PEKANBARU 2019 1 PENGGUNAAN RUMPUT LAUT (Eucheuma cottonii) DAN CAIRAN TAHU SEBAGAI BAHAN BAKU PEMBUATAN NATA Oleh: Sulastri1), Tjipto Leksono2), Syahrul2) E-mail: [email protected] ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bahan baku berbeda terhadap produk nata sehingga dapat diperoleh kualitas nata terbaik berdasarkan parameter organoleptik, analisis fisik, kimiawi dan mikrobiologi. Metode yang digunakan adalah metode eksperimen, dengan Rancangan Acak Lengkap (RAL) non faktorial, dengan 3 taraf perlakuan yaitu N1 menggunakan 100% (1 liter) filtrat rumput laut, N2 menggunakan 100% (1 liter) cairan tahu, dan N3 50% rumput laut dan 50% cairan tahu (menggunakan 0,5 liter filtrat rumput laut dan 0.5 liter cairan tahu). Parameter yang di ukur dalam penelitian ini adalah uji organoleptik (tekstur, rasa, warna, dan aroma), uji fisik (uji ketebalan dan randemen) dan uji lipat, analisis proksimat (kadar air, protein, dan kadar serat kasar) dan uji mikrobiologi (uji ALT). Hasil penelitian menunjukkan bahwa perlakuan N1 merupakan perlakuan terbaik dan memenuhi standar mutu nata (SNI 01-4317-1996) dengan ciri-ciri berwarna putih susu dan menarik, dan memiliki rasa nata yang sesuai dengan bahan baku yang digunakan, dan teksturnya sangat kenyal. Sedangkan nilai analisis kimia, kadar air 49,1%, kadar protein 7,4%, kadar serat kasar 37,0% dan nilai angka lempeng total 1,6 x 102. Kata kunci: nata, rumput laut, cairan tahu. 1) Mahasiswa Fakultas Perikanan dan Kelautan Universitas Riau 2) Dosen Fakultas Perikanan dan Kelautan Universitas Riau 2 THE USE OF SEAWEED (Eucheuma cottonii) AND TOFU LIQUID AS RAW MATERIAL FOR PRODUCING NATA By: Sulastri1), Tjipto Leksono2), Syahrul2) E-mail: [email protected] ABSTRACT This study was aimed to determine the effect of the different raw materials used in the nata processing to obtain the best nata quality based on their sensory, physical, chemical, and microbiology evaluation. The method used was the experimental and composed as a non-factorial Completely Randomized Design (CRD), with 3 levels of treatment, namely: the using of 100% seaweed filtrate, the using of 100% tofu liquid, and the using of 50% seaweed and 50% tofu liquid. The parameters used in this study were organoleptic test (texture, taste, color, and aroma), physical test (thickness and rendement value, and folding test), proximate composition (the content of water, protein, and crude fiber), and the total aerobic microbes (APC). The results showed that the best nata produced was processed by using 100% seaweed filtrate, characterized by the milky white and attractive appearance, nata tasted in accordance to the raw material used, and was very chewy textured. The best nata product was fulfilled the national quality standard (SNI 01-4317-1996) on nata. It contained 49,1% water, 7,4% protein content, and 37,0% crude fiber content; and was grown by 1,6 x 102 total bacterias. Keywords: nata, seaweed, tofu liquid 1)Student of the Faculty of Fisheries and Marine, Universitas Riau 2)Lecturer of the Faculty of Fisheries and Marine, Universitas Riau 3 PENDAHULUAN Bakteri Acetobacter xylinum apabila dimasukkan ke dalam media Rumput laut sebagai sumber cair yang mengandung gula, gizi memiliki kandungan karbohidrat misalnya air kelapa, cairan tahu, (gula atau vegetable-gum), protein, cairan nanas, dan filtrat rumput laut sedikit lemak, dan abu yang sebagian maka bakteri akan menghasilkan besar merupakan senyawa garam asam cuka atau asam asetat dan natrium dan kalium. Selain itu, lapisan putih yang terapung-apung rumput laut juga mengandung dipermukaan media cair tersebut. vitamin-vitamin, seperti vitamin A, Nata adalah makanan hasil B1, B2, B6, B12, dan C, beta fermentasi bakteri Acetobacter karoten, serta mineral seperti kalium, xylinum yang memiliki tekstur kalsium, fosfor, natrium, zat besi, kenyal, transparan dan lembut. dan yodium (Setyawati et al., 2011). Rumput laut dapat dijadikan media Menurut Nur (2009), rumput laut dalam pembuatan nata karena mempunyai kesamaan dengan air sebagai sumber karbon bagi kelapa sebagai media pembuatan pertumbuhan bakteri (Rachmawati, nata karena kandungan 2017). karbohidratnya sebagai sumber Bakteri Acetobacter xylinum karbon bagi pertumbuhan bakteri apabila dimasukkan kedalam media Acetobacter xylinum. cair yang mengandung gula maka Selain rumput laut, kacang akan menghasilkan asam cuka atau kedelai juga dapat dimanfaatkan asam asetat dan lapisan putih yang untuk meningkatkan kebutuhan gizi terapung-apung dipermukaan media masyarakat. Menurut Marnani cair tersebut yang biasa disebut (2002), kacang kedelai dapat diolah dengan nata. Media cair tersebut menjadi tahu. Ampas yang diperoleh biasanya berupa air kelapa. Namun disebut ampas tahu. Sedangkan yang demikian, perlu juga dilakukan uji cair disebut dengan limbah cair tahu. coba pada rumput laut dan cairan Tahu mengandung : lemak tak jenuh, tahu, karena kedua media cair karbohidrat, kalori dan mineral, tersebut mengandung gula yang posfor, vitamin E, vitamin B- diperlukan oleh Acetobacter xylinum kompleks seperti thiamin, riboflavin, sebagai media pertumbuhan untuk vitamin B12, kalium dan kalsium menghasilkan nata. (yang bermanfaat mendukung terbentuknya kerangka tulang). Paling penting, dengan kandungan METODE PENELITIAN sekitar 80% asam lemak tak jenuh Penelitian ini telah tahu tidak banyak mengandung dilaksanakan pada bulan April-Mei kolesterol, sehingga sangat aman 2019 di Laboratorium Teknologi bagi kesehatan jantung. Dalam cairan Hasil Perikanan, Laboratorium tahu, masih terdapat kandungan Mikrobiologi dan Bioteknologi protein yang bisa dimanfaatkan Hasil Perikanan, Laboratorium menjadi produk yang memiliki nilai Kimia Hasil Perikanan, dan ekonomi bagi produsen tahu yaitu Laboratorium Terpadu Fakultas dengan menjadikannya produk nata Perikanan dan Kelautan Universitas dengan bantuan bakteri Acetobacter Riau Pekanbaru. xylinum. 4 Bahan yang digunakan pada Adapun model matematis proses pengolahan nata adalah air yang digunakan dalam penelitian ini kelapa, rumput laut jenis Eucheuma berdasarkan Gomez (1995), adalah cottonii, cairan tahu, starter sebagai berikut: Acetobacter xylinum, asam cuka, Yij = µ + τi + εij gula pasir, air, ammonium sulfat (food grade), nanas, media PCA dan Dimana: aquades sebagai bahan uji Yij = Nilai pengamatan pada mikrobiologi, dan bahan analisis perlakuan ke-I dan ulangan ke-j proksimat terdiri dari kalium sulfat, asam sulfat, natrium hidroksida, µ = Rerata (mean) sesungguhnya natrium tiosulfat, asam borat, asam klorida, dietil eter dan indikator τi = Pengaruh perlakuan ke-i merah metal dan metil biru, ethanol, dan aquades. εij = Kekeliruan percobaan pada Peralatan yang digunakan perlakuan ke-I dan ulangan ke-j dalam penelitian terdiri dari pisau, Parameter yang di ukur dalam talenan, blender, kompor gas, panci penelitian ini adalah uji mutu sensori perebusan, timbangan digital, yang dilakukan oleh 25 panelis sendok, saringan, kertas/koran, karet, dengan memberi score sheet uji mutu pengaduk, wadah nampan, gelas secara organoleptik (tekstur, rasa, ukur, penggaris, score sheet, cawan warna, dan aroma), uji fisik (uji petri,tabung reaksi, tip, mikro pipet, ketebalan dan randemen) dan uji erlenmeyer, gelas ukur, autoclave, lipat, analisis proksimat (kadar air, inkubator, beaker glass, cawan protein, dan kadar serat kasar) dan porselen, tebung soxhlet, dan alat uji mikrobiologi (uji TPC). kimia lainnya serta kamera digital untuk dokumentasi selama Pembuatan nata (BBP2HP, 2012) penelitian. yang telah dimodifikasi Metode yang digunakan dalam penelitian ini adalah metode Rumput laut kering dicuci eksperimen yaitu melakukan sampai bersih untuk mempermudah pembuatan nata dengan proses penggilingan. Kemudian menggunakan bahan baku berbeda. rumput laut basah (100 g) dihaluskan Rancangan percobaan yang menggunakan blender dan digunakan dalam penelitian ini ditambahkan 1 liter air mineral. Lalu adalah Rancangan Acak Lengkap disaring sehingga menghasilkan 1 (RAL) non faktorial, dengan 3 taraf liter filtrat rumput laut. Selanjutnya perlakuan yaitu N1 menggunakan direbus dalam air mendidih (4 liter) 100% (1 liter) filtrat rumput laut, N2 selama 60 menit dengan api kecil. menggunakan 100% (1 liter) cairan Setelah itu, tambahkan gula pasir tahu, dan N3 (50% rumput laut dan sebanyak 200 g, asam cuka 40 ml, 50% cairan tahu (menggunakan 0,5 sari nanas 40 ml dan ammonium liter filtrat rumput laut dan 0.5 liter sulfat 30 g. Filtrat dalam kondisi cairan tahu, setiap sampel dilakukan panas disaring dan segera pengulangan sebanyak 3 kali dimasukkan kedalam wadah nampan pengulangan sehingga menghasilkan kemudian ditutup menggunakan 9 unit percobaan. kertas lalu dibiarkan sampai benar- 5 benar dingin. Selanjutnya diinokulasi kadar ketebalan nata. Hasil uji Beda bakteri Acetobacter xylinum 15%. Nyata Terkecil (BNT) (Lampiran 8) Selanjutnya difermentasi selama 10- menunjukkan bahwa perlakuan N3 14 hari. tidak berbeda nyata terhadap Pembuatan nata dengan perlakuan N2 tetapi berbeda nyata bahan baku cairan tahu, dan nata terhadap perlakuan N1. kombinasi rumput laut dan cairan Hasil penelitian menunjukkan tahu menggunakan prosedur yang bahwa nilai ketebalan berbanding sama dengan prosedur pembuatan lurus dengan kadar serat kasar pada nata rumput laut, hanya bahan baku nata. Nilai kadar serat kasar yang yang berbeda. lebih besar diperoleh dari nilai
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