Evaluasi tingkat keasinan relatif dan profil sensori garam rumput laut menggunakan metode magnitude estimation dan rate-all-that-apply (RATA): Evaluation of relative saltiness level and sensory profile of seaweed salt using magnitude estimation and Rate-All-That-Apply (RATA)
| Main Authors: | Seulalae, Anggrei Viona, Prangdimurti, Endang , Adawiyah, Dede Robiatul, Nurjanah, Nurjanah |
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| 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/44466 http://journal.ipb.ac.id/index.php/jphpi/article/view/44466/25350 |
Daftar Isi:
- Hypertension is a silent killer disease, with the highest mortality rate in Indonesia. The high risk of developing this disease is caused by an unhealthy lifestyle, one of which is excessive consumption of salt/sodium. Seaweed salt is an alternative to low-sodium salt that can be consumed by people with hypertension. Sensory parameters, especially the level of saltiness and sensory profiles, are important for the future development of seaweed salt. This study aimed to determine the relative saltiness level and sensory profile of seaweed salt by using a consumer-based method. This study consisted of seaweed preparation, seaweed salt Sargassum polycystum, and Ulva lactuca production and evaluation of relative saltiness using the magnitude estimation (ME) method and sensory profile using the rate-all-that-apply (RATA) method. Data were analyzed using an independent sample t-test with a 95% confidence level. The results showed that seaweed salt S. polycystum and U. lactuca had NaCl levels of 43.77±0.54% and 18.98±0.29%. The relative saltiness of the seaweed salt solution was lower than the NaCl 0.54% solution, a higher concentration was needed to provide the same stimulus as the 0.54% NaCl solution. The seaweed salt S. polycystum solution felt a salty taste stimulus equivalent to the 0.54% NaCl solution at a concentration of 0.85% and U. lactuca at a concentration of 0.89%. Seaweed salt has the dominant sensory attributes of being salty, umami, bitter, and eggy. S. polycystum salt has a more neutral and preferred sensory profile.
- Garam rumput laut berpotensi sebagai alternatif garam rendah natrium yang dapat dikonsumsi penderita hipertensi. Parameter sensori terutama tingkat keasinan dan profil sensori berbasis konsumen menjadi salah satu kriteria penting untuk pengembangan garam rumput laut ke depan. Penelitian ini bertujuan untuk menentukan tingkat keasinan relatif dan profil sensori garam rumput laut melalui metode berbasis konsumen. Penelitian ini terdiri atas preparasi rumput laut, pembuatan garam rumput laut Sargassum polycystum dan Ulva lactuca, dan evaluasi tingkat keasinan relatif dengan metode magnitude estimation (ME) dan profil sensori dengan metode rate-all-that-apply (RATA). Data dianalisis menggunakan independent sample t-test dengan taraf kepercayaan 95%. Hasil penelitian menunjukkan garam S. polycystum dan U. lactuca memiliki karakteristik kadar NaCl 43,77±0,30% dan 18,98±0,29%. Tingkat keasinan relatif larutan garam rumput laut lebih rendah dibandingkan larutan garam NaCl 0,54% sehingga diperlukan konsentrasi yang lebih tinggi untuk dapat memberikan stimulus yang sama dengan garam NaCl 0,54%. Garam S. polycystum dapat dirasakan rasa asin yang setara dengan sampel reference garam NaCl 0,54% pada konsentrasi 0,85% dan garam U. lactuca pada konsentrasi 0,89%. Garam rumput laut memiliki atribut sensori dominan, yaitu salty, umami, bitter, dan eggy/sulfur. Garam S. polycystum memiliki profil sensori yang lebih netral dan lebih disukai.