Studi Pengaruh Berbagai Metode Treatment Pada Karakteristik Tepung Rumput Laut Sargassum Sp.
DOI:
https://doi.org/10.33884/psnistek.v7i1.10755Kata Kunci:
perendaman, tepung, rumput lautAbstrak
This research aims to determine the effect of the Sargassum sp soaking method. using fresh water, salt water and distilled water to determine the characteristics of the flour produced. The analysis results showed that the highest flour yield was obtained by soaking using distilled water at 4.6%, followed by salt water at 4%, and fresh water at 3.73%. The highest protein content of flour was found in fresh water treatment at 30.6%, while the highest fat content was found in flour soaked in salt water reaching 20.59%, much higher than fresh water (5.03%) and distilled water (10.57%). The highest ash content was also observed in the saltwater treatment (32.57%). Soaking in fresh water produces the highest crude fiber content, namely 17.16%, followed by salt water 11.24% and distilled water 5.3%. The carbohydrate content in flour varies between 32.84% to 39.6%. This difference in composition is thought to be caused by variations in salinity and water chemical properties which affect the extraction of nutrients and fiber in seaweed. This research provides important insights in optimizing
the Sargassum sp flour processing process. for food and feed industry applications, as well as the potential for maximum utilization of seaweed as an alternative nutritional source.
Referensi
Ahriani, A. F., & Syam, H. (2023). Pengaruh penambahan tepung rumput laut (Sargassum sp.) pada pakan terhadap pertumbuhan dan sintasan benih ikan nila (Oreochromis niloticus). Jurnal Pendidikan Teknologi Pertanian, 9(2), 235-248
Aditia, R. P. (2021). KARAKTERISTIK MI KERING DENGAN SUBSITUSI TEPUNG RUMPUT LAUT Gracilaria spp. Leuit (Journal of Local Food Security), 2(1), 83-90.
Astriani, A., Nurjanah, N., & Jacoeb, A. M. (2024). Profil Nutrisi, Mineral dan Kandungan Logam Berat Rumput Laut Cokelat Sargassum sp. Jurnal Kelautan Tropis, 27(3), 441-450.
Diharmi, A., Dedi, F., Nuri, A., & Endang, S. H. (2015). Profil Viskositas Karagenan Eucheuma spinosum
dari Nusa Penida (Bali), Sumenep (Madura), dan Takalar (Sulawesi Selatan). Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3), 240-249.
Debbarma, J., Madhusudana Rao, B., Narasimha Murthy, L., Mathew, S., Venkateshwarlu, G., &
Ravishankar, C. N. (2016). Nutritional profiling of the edible seaweeds Gracilaria edulis, Ulva lactuca and Sargassum sp. Indian Journal of Fisheries, 63(3), 81–87. https://doi. org/10.21077/ijf.2016.63.3.60073-11
Izzati, M. (2011). The role of seaweeds Sargassum polycistum and Gracilaria verrucosa on growth performance and biomass production of tiger shrimp (Penaeous Monodon Fabr). Journal of Coastal Development, 14(3), 235-241.
Rhamadani, T. J., Maulid, D. Y., Siregar, A. N., Andayani, T. R., Pangestika, W., & Arumsari, K. (2024). PENGARUH PENAMBAHAN TEPUNG Sargassum sp. DAN Ulva lactuca TERHADAP PENERIMAAN DAN NILAI GIZI KUE KASTENGEL. Indonesian Fisheries Processing Journal/Jurnal Pengolahan Hasil Perikanan Indonesia, 27(6).
Sanger, G., Kaseger, B. E., Rarung, L. K., &Damongilala, L. (2018). Potensi beberapa jenis rumput laut sebagai
bahan pangan fungsional, sumber pigmen dan antioksidan alami. Jurnal pengolahan hasil perikanan Indonesia, 21(2), 208-217.
Wibowo, L., & Fitriyani, E. (2013). Pengolahan rumput laut (Eucheuma cottoni) menjadi serbuk minuman instan.
Widyantoko, W., & Herawati, V. E. (2015). Optimalisasi penambahan tepung rumput laut coklat (Sargassum sp.) Yang berbeda dalam pakan terhadap pertumbuhan dan kelulushidupan juvenil udang windu (Penaeus monodon). Journal of Aquaculture Management and Technology, 4(2), 9-17

##submission.downloads##
Diterbitkan
Cara Mengutip
Terbitan
Bagian
Lisensi
Hak Cipta (c) 2025 Prosiding

Artikel ini berlisensi Creative Commons Attribution 4.0 International License.