APLIKASI EDIBLE COATING NATRIUM ALGINAT DALAM MENGHAMBAT KEMUNDURAN MUTU DODOL RUMPUT LAUT

Abstract

Dodol merupakan makanan tradisional Indonesia yang bersifat semi basah dengan masa simpan yang relatif singkat. Kemunduran mutu yang sering terjadi pada dodol rumput laut adalah pertumbuhan kapang akibat dari penanganan dan pengemasan yang kurang tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan dan perbedaan konsentrasi edible coating natrium alginat dalam mempertahankan mutu dodol rumput laut. Materi yang digunakan dalam penelitian ini adalah natrium alginat, gliserol, CaCl₂, dan dodol rumput laut. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) pola terbagi oleh waktu “split plot in time”. Faktor konsentrasi edible coating natrium alginat (0%; 1,5%; 2% dan 2,5%) sebagai sub plot dan lama penyimpanan (hari ke-0, 2, 4, 6, dan 8) sebagai main plot. Data nilai uji organoleptik dianalisis dengan uji Kruskal Wallis, sedangkan uji total plate count (TPC), kadar air, Awdan pH dianalisis menggunakan uji ANOVA. Hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi edible coating natrium alginat dan lama penyimpanan yang berpengaruh nyata (P<0,05) terhadap nilai TPC dan kadar air. Konsentrasi edible coating natrium alginat dan lama penyimpanan masing-masing faktor memberikan pengaruh yang nyata terhadap nilai Aw. Konsentrasi edible coating natrium alginat memberikan pengaruh yang nyata terhadap nilai pH. Berdasarkan hasil penelitian didapatkan nilai logaritma TPC berkisar antara 3,48–4,9 cfu/g; nilai kadar air antara 23,889%-29,762%; nilai Aw antara 0,81–0,87; nilai pH antara 6,2 – 6,28; nilai organoleptik antara 3 – 7,4. Berdasarkan hasil penelitian dapat disimpulkan bahwa edible coating natrium alginat berpengaruh dalam mempertahankan mutu dodol rumput laut. Edible coating natrium alginat 2,5% merupakan konsentrasi terbaik, mampu mempertahankan mutu dodol rumput laut hingga hari ke 8.

Materials that was environmentally friendly and can be consumed. Seaweed lunkhead is an Indonesian traditional food and as categiriced as intermediate moisture food did has relatively short shelf life. The quality deterioration that often occur on seaweed lunkhead is mold, may occur due to handling and packaging. The purpose of this research is to know the influence of using differences concentration edible coating of sodium alginate in maintaining the quality of Seaweed lunkhead. The material used in this study are sodium alginate, glycerol, CaCl₂, and seaweed lunkhead. Research methods used are experimental laboratories by using a Complete Randomized Design (CRD) divided by the time pattern "split plot in time". Concentration factors edible coating of sodium alginat (0%; 1.5%; 2% and 2.5%) as sub plots and storage time (0, 2, 4, 6, and 8 days) as main plot. The data of sensory test was analyzed by Kruskal Wallis test, while the total plate count (TPC), moisture content, pH and Aw were analyzed using ANOVA test. The results showed that interaction between concentration edible coating of sodium alginate and storage time are gave significant effect (P < 0.05) for TPC and moisture content. Concentration edible coating of sodium alginate and storage time gave significant effect to Aw. Concentration edible coating of sodium alginate gave significant effect to pH. Based on the results obtained logarithmic TPC ranged between 3.48 – 4.9 cfu/g;  moisture content range 23.889% - 29.762%; Aw value of 0.81 – 0.87; the pH between 6.2 – 6.28; the value of sensory between 3 – 7.4. Based on the results of the study it can be concluded that a edible coating of sodium alginat do influence in maintaining the quality of seaweed lunkhead. Concentration edible coating of sodium alginate 2.5% is best able to maintain the quality of seaweed lunkhead up to day 8 days.