Karakteristik fisikokimia kamaboko dengan penambahan garam rumput laut: Physicochemical characteristics of kamaboko with the addition of seaweed salt
| Main Authors: | Ummah, Shoffiati Chaerul, Yuniarti, Tatty, Nurjanah, Nurjanah |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
, 2023
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jphpi/article/view/44366 http://journal.ipb.ac.id/index.php/jphpi/article/view/44366/25366 |
Daftar Isi:
- Seaweed salt is a low-sodium salt innovation from Indonesian tropical seaweed that has the potential to prevent hypertension and is an added ingredient in food preparation. One of the innovations of seaweed salt can be applied to diversified fishery products, such as kamaboko. Kamaboko is a form of processed surimi that has high economic value and contains many nutrients that are beneficial to the body. This study aimed to determine the optimal concentration of added seaweed salt in the processing of kamaboko products based on physicochemical parameters. The kamaboko produced in the study consisted of four concentrations of added salt: 1.5 addition of consumption salt, 1.5 % seaweed salt, 3% seaweed salt, and 4.5% seaweed salt. Data were analyzed using ANOVA and Kruskal–Wallis tests. The results showed that kamaboko with different seaweed salt concentrations had significantly different effects on sensory parameters (appearance, smell, taste, and texture), hedonic properties (appearance, color, aroma, and taste), ash content, protein, lipid, NaCl, potassium, and the Na:K ratio. Kamaboko with the addition of 3% seaweed salt concentration was chosen as the best treatment based on the results of the panelist's assessment of sensory and level of preference with liking criteria: moisture content 69.95%, ash 2.66%, protein 10.44%, lipid 1.09%, carbohydrates 15.86%, crude fiber 0.80%, NaCl content 1.48%, potassium 530.81 mg/100 g, and Na:K ratio of 0.98.
- Garam rumput laut merupakan inovasi garam rendah natrium dari rumput laut tropika Indonesia yang berpotensi sebagai pencegah hipertensi dan bahan tambahan pada olahan makanan. Inovasi garam rumput laut dapat diaplikasikan salah satunya pada produk diversifikasi hasil perikanan, yaitu kamaboko. Kamaboko merupakan salah satu bentuk produk olahan surimi yang memiliki nilai ekonomis tinggi dan banyak mengandung zat gizi yang baik untuk tubuh. Penelitian ini bertujuan untuk menentukan konsentrasi terbaik penambahan garam rumput laut dalam pengolahan produk kamaboko melalui parameter fisikokimia. Kamaboko yang dihasilkan dalam penelitian terdiri dari empat konsentrasi penambahan garam, yaitu penambahan garam konsumsi 1,5%, garam rumput laut 1,5%, 3%, dan 4,5%. Data dianalisis menggunakan metode ANOVA dan uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa kamaboko dengan perlakuan konsentrasi garam rumput laut yang berbeda memberikan pengaruh yang berbeda nyata terhadap parameter sensori (ketampakan, bau, rasa, dan tekstur), hedonik (ketampakan, warna, aroma, dan rasa), kadar abu, protein, lemak, NaCl, kalium, dan rasio Na:K. Kamaboko dengan konsentrasi penambahan garam rumput laut 3% dipilih sebagai perlakuan terbaik dengan hasil penilaian panelis terhadap sensori dan tingkat kesukaan dengan kriteria suka, kadar air 69,95%, abu 2,66%, protein 10,44%, lemak 1,09%, karbohidrat 15,86%, serat kasar 0,80%, kadar NaCl 1,48%, kalium 530,81mg/100 g, dan rasio Na:K 0,98.