Email this article 
Pengaruh Penyimpanan Beku terhadap Karakteristik Kimia dan Fisik Caulerpa racemosa, Drip, dan Filtratnya
Abstract
Caulerpa racemosa merupakan rumput laut hijau dengan kandungan air yang tinggi sehingga mudah mengalami kerusakan. Penyimpanan dalam suhu beku merupakan salah satu cara untuk memperpanjang masa simpan suatu produk. Namun, pembekuan produk juga dapat menyebabkan terjadinya berbagai perubahan yang tidak dikehendaki. Penelitian ini bertujuan untuk menganalisis pengaruh penyimpanan pada suhu beku terhadap karakteristik kimia dan fisik C. racemosa, drip, dan filtrat yang dihasilkan. Sampel berupa C. rasemosa disimpan dalam ruangan penyimpan beku (cold storage) dan diamati setiap minggunya hingga minggu ke-4. Parameter uji yang diamati meliputi rendemen, komposisi proksimat, kadar garam, uji warna (L*, a*, b*), dan viskositas, masing-masing pada C. racemosa yang ditiriskan, drip, dan filtrat C. racemosa. Hasil penelitian menunjukkan bahwa penyimpanan beku C. racemosa dapat mengurangi berat pada sampel akhir karena sebagian besar drip keluar setelah pelelehan/thawing, yaitu sekitar 77,88-84,81%. Karakteristik fisik maupun kimia C. racemosa yang disimpan selama 1 hingga 4 minggu tidak berbeda nyata antar waktu penyimpanan, namun berbeda nyata pada C. racemosa tanpa disimpan beku, yaitu pada kadar air, abu, dan garam.
Title: Effect of Frozen Storage on the Chemical and Physical Characteristics of Caulerpa racemosa, Drip, and its Filtrate
Caulerpa racemosa is a green seaweed that has a high moisture content, so it is easily damaged. Frozen storage is one way to extend the shelf life of a product. However, freezing the product can cause various undesirable changes to occur. This study was aimed to analyze the effect of storage at freezing temperature on the chemical and physical characteristics of C. racemosa, drip, and the resulting filtrate. C. racemosa samples were stored in cold storage and observed every week until the 4th week. The test parameters observed were yield, proximate composition, salt content, color (L*, a*, b*), and viscosity on drained C. racemosa, drip, and C. racemosa filtrate. The results showed that frozen storage of C. racemosa could cause weight loss in the final sample because most of the drip came out after thawing, which was around 77.88 - 84.81%. Physical and chemical characteristics of C. racemosa stored for 1 to 4 weeks were not significantly different from unfrozen C. racemosa, i.e. water, ash, and salt content.
Keywords
Full Text:
PDFReferences
Agusman, Murdinah, & Wahyuni, T. (2020). The nutritional quality and preference of wheat noodles incorporated with Caulerpa sp. seaweed. International Food Research Journal, 27(3), 445-453.
Anwar, L. O., Bubun, R. L., & Rosmawati. (2016). Manfaat anggur laut (Caulerpa racemosa) dan penanganannya dengan melibatkan masyarakat pantai di Desa Rumba-rumba. Senaspro 2016, 110–116.
Awanis, & Darmawati, E. (2020). Pengaruh sistem pendinginan pada dua jenis suhu penyimpanan terhadap kesegaran sawi hijau (Brassica juncea). Jurnal Informasi Teknologi Pertanian (JITP), 1 (1), 1-18
Badan Standardisasi Nasional (BSN). (1991). SNI 01-2359-1991 Produk perikanan, penentuan kadar garam (Badan Standardisasi Nasional, Ed.) . Jakarta: Badan Standardisasi Nasional.
Badan Standardisasi Nasional (BSN) (2010a). SNI 2354.1-2010 Cara uji kimia - Bagian 1: Penentuan kadar abu dan abu tak larut asam pada produk perikanan (Badan Standardisasi Nasional, Ed.) .Jakarta: Badan Standardisasi Nasional.
Badan Standardisasi Nasional (BSN). (2010b). SNI 2354.3-2010 Cara uji kimia - Bagian 3: Penentuan kadar lemak total pada produk perikanan (Badan Standardisasi Nasional, Ed.). Jakarta: Badan Standardisasi Nasional.
Badan Standardisasi Nasional (BSN). (2010c). SNI 2354.4-2010 Cara uji kimia - Bagian 4: Penentuan kadar protein dengan metode total nitrogen pada produk perikanan (Badan Standardisasi Nasional, Ed.). Jakarta: Badan Standardisasi Nasional.
Badan Standardisasi Nasional (BSN). (2015). SNI 2354.2-2015 Cara uji kimia- Bagian 2: Penentuan kadar air pada produk perikanan (Badan Standardisasi Nasional, Ed.). Jakarta: Badan Standardisasi Nasional.
Bonat Celli, G., Ghanem, A., & Su-Ling Brooks, M. (2016). Influence of freezing process and frozen storage on the quality of fruits and fruit products. Food Reviews International, 32(3), 280–304. doi: 0.1080/87559129.2015.1075212
Charoenrein, S. (2018). 7 - Microstructural changes and their relationship with quality and stability of frozen foods. In S. B. T.-F. M. and I. R. with Q. and S. Devahastin (Ed.), Woodhead Publishing Series in Food Science, Technology and Nutrition (pp. 123–138). doi: 10.1016/B978-0-08-100764-8.00007-1
Fithriani, D. (2015). Opportunities and challenges for developing Caulerpa racemosa as Functional Food. The 1st International Symposium On Aquatic Product Processing 2013, 1, 85–96.
Hao, H., Fu, M., Yan, R., He, B., Li, M., Liu, Q., … Huang, R. (2019). Chemical composition and immunostimulatory properties of green alga Caulerpa racemosa var peltata. Food and Agricultural Immunology, 30(1), 937–954. https://doi.org/10.1080/09540105.2019.1646216
Hong, D. D., Hien, H. M., & Son, P. N. (2007). Seaweeds from Vietnam used for functional food, medicine and biofertilizer. Journal of Applied Phycology, 19(6), 817–826. https://doi.org/10.1007/s10811-007-9228-x
Juszczak, L., & Fortuna, T. (2003). Viscosity of concentrated strawberry juice, effect of temperature and soluble solids content. Electronic Journal of Polish Agricultural Universities, Series Food Science and Technology, 6(2).
Khandpur, P., & Gogate, P. R. (2015). Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices. Ultrasonics Sonochemistry, 27, 125–136. doi: 10.1016/j.ultsonch.2015.05.008
Kumar, M., Gupta, V., Kumari, P., Reddy, C. R. K., & Jha, B. (2011). Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds. Journal of Food Composition and Analysis, 24(2), 270–278. doi: 10.1016/j.jfca.2010.07.007
Lutpiah, E. N. (2005). Karakteristik fisik dan nilai pH jus belimbing yang disimpan pada suhu kamar dan lemari pendingin. Skripsi, Program Studi Fisika, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian Bogor
Ma’ruf, W. F., Ibrahim, R., Dewi, E. N., Susanto, E., & Amalia, U. (2013). Caulerpa racemosa dan Gracilaria verrucosa sebagai edible food. Jurnal Saintek Perikanan, 9(1), 68–74.
Martý´nez-Romero, D., Castillo, S., & Valero, D. (2004). Quality control in frozen vegetables. In W.-K. N. Y. H. Hui, Isabel Guerrero Legarretta,
Miang Hoong Lim, K.D. Murrell (Ed.), Handbook of frozen food processing and packaging (pp. 405–414). doi: 10.1201/9780203912911.ch17
Mayer, A. M. S., Rodríguez, A. D., Berlinck, R. G. S., & Fusetani, N. (2011). Marine pharmacology in 2007-8: Marine compounds with antibacterial, anticoagulant, antifungal, anti-inflammatory, antimalarial, antiprotozoal, antituberculosis, and antiviral activities; Affecting the immune and nervous system, and other miscellaneous mec. Comparative Biochemistry and Physiology - C Toxicology and Pharmacology, 153(2), 191–222. doi: 10.1016/j.cbpc.2010.08.008
Murdinah, Subaryono, Wahyuni, T., & Nurhayati. (2020). Formula saus rumput laut hijau Caulerpa dan proses pembuatannya. Usulan Paten. IDP000066670 B.
Nesvadba, P. (2008). Thermal properties and ice crystal development in frozen foods. In Frozen Food Science and Technology. (pp. 1–25). doi: 10.1002/9781444302325.ch1
Nurhayati, Basmal, J., Sinurat, E., & Fransiska, D. (2020). Prospek pengembangan boba sehat dari anggur laut. 112 Inovasi Indonesia Business Innovasion Center, 104.
Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernández, J., Bozzo, C., … Rios, A. (2006). Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99(1), 98–104. doi: 10.1016/j.foodchem.2005.07.027
Paul, N. A., Neveux, N., Magnusson, M., & de Nys, R. (2014). Comparative production and nutritional value of “sea grapes” - the tropical green seaweeds Caulerpa lentillifera and C. racemosa. Journal of Applied Phycology, 26(4), 1833–1844. doi: 10.1007/s10811-013-0227-9
Pereira, L. (2011). A review of the nutrient composition of selected edible seaweeds. In Vitor H. Pomin (Ed.), Seaweed. doi: 10.1108/NFS-07-2014-0063
Putri, L. S. O. (2020). Produksi biskuit fungsional dari tepung rumput laut (Caulerpa racemosa) dan tepung pisang (Musa sp.). Retrieved from http://www.elsevier.com/locate/scp
Ratana-arporn, P., & Chirapart, A. (2006). Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart Journal (Natural Science), 40, 75–83.
Roiyana M., Prihastanti E., Kasiyati. 2011. Pengaruh Suhu dan Lama Penyimpanan Daun Stephania hernandifolia Walp. terhadap Kualitas Bahan Baku Cincau dan Penerimaan Konsumen. Buletin Anatomi dan Fisiologi, 19 (2): 10-19
Rupérez, P. (2002). Mineral content of edible marine seaweeds. Food Chemistry, 79(1), 23–26. doi: 10.1016/S0308-8146(02)00171-1
Safaryani, N., Haryanti, S., & Hastuti, E. D. (2007). Pengaruh suhu dan lama penyimpanan terhadap penurunan kadar vitamin C brokoli (Brassica oleracea L). Buletin Anatomi Fisiologi, XV(2), 39–45. doi: 10.14710/baf.v15i2.2571
Sanjaya, Y. A., Widjanarko, S. B., & Setijawati, D. (2016). phytochemicals properties and fatty acid profile of green seaweed Caulerpa racemosa from Madura, Indonesia. International Journal of ChemTech Research, 9(05), 425-431.
Sedjati. (1999). Kadar proksimat rumput laut Caulerpa racemosa dan C. serrulata di Perairan Teluk Awur, Jepara. Makalah Ilmiah, FPIK-UNDIP, Semarang, 20 p.
Segura, L. I., Salvadori, V. O., & Goñi, S. M. (2017). Characterisation of liquid food colour from digital images. International Journal of Food Properties, 20(1), S467–S477. doi: 10.1080/10942912.2017.1299758
Siah, W. M., Aminah, A., & Ishak, A. (2014). Optimization of soaking conditions for the production of seaweed (Kappaphycus alverazii) paste using response surface methodology. International Food Research Journal, 21(2), 471-477.
Sihono, S., Tarman, K., Madduppa, H., & Januar, H. I. (2018). Metabolite profiles and antioxidant activity of Caulerpa racemosa with different handlings. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 13(3), 93. doi: 10.15578/squalen.v13i3.355
Sivakumar, S. R., & Arunkumar, K. (2009). Sodium, potassium and suphate composition in some seaweeds occuring along the Coast of Gulf of Mannar, India. Asian Journal of Plant Sciences, 8(7), 500-504.
Sun, D. W., & Li, B. (2003). Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing. Journal of Food Engineering, 57(4), 337–345. doi: 10.1016/S0260-8774(02)00354-0
Tapotubun, A. M. (2018). Komposisi Kimia rumput laut (Caulerpa lentillifera) dari Perairan Kei Maluku dengan metode pengeringan berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 13–23. doi: 10.17844/jphpi.v21i1.21257
van der Sman, R. G. M. (2020). Impact of processing factors on quality of frozen vegetables and fruits. Food Engineering Reviews, 12(4), 399–420. doi: 10.1007/s12393-020-09216-1
Winarno, F. G. 1997. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
Winarsi, H. 2007. Antioksidan Alami dan Radikal Bebas. Yogyakarta:“Kanisius. Hal. 189-90
Wills, R.A.H., T.H. Lee, D. Graham, W.B. McGlasson, E.G. Hall. l98l. Postharvest An Introduction to the Physiology and Handling of Fruit and vegetables. New South Wales University Press. Sydney.
Yudasmara, G. A. (2015). Budidaya anggur laut (Caulerpa racemosa) melalui media tanam Rigid Quadrant Nets berbahan bambu. JST (Jurnal Sains Dan Teknologi), 3(2). doi: 10.23887/jst- undiksha.v3i2.4481
Zhou, Q. (2016). Influence of the Freezing Process on Quality Retention of Frozen Tomato Slices. The Ohio State University.
DOI: http://dx.doi.org/10.15578/jpbkp.v16i2.743
Article Metrics
Abstract view : 807 timesPDF - 972 times
Refbacks
- There are currently no refbacks.
JPBKP adalah Jurnal Ilmiah yang terindeks :
ISSN : 1907-9133(print), ISSN : 2406-9264(online)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.