Pengaruh Jenis Bahan Pengikat terhadap Kadar Flavonoid, Nilai Rendemen dan Sifat Fisik Nori Artifisial Pepaya dan Cincau Hijau (Premna Oblongifolia).

Abstract

Penelitian ini bertujuan untuk memanfaatkan daun cincau dan buah pepaya menjadi alternatif bahan baku pembuatan nori artifisial. Bahan yang digunakan dalam penelitian ini adalah buah pepaya, daun cincau, tepung tapioka, CMC (Carboxymethyl Cellulose), pengikat agar, garam dan bubuk bawang putih. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan yaitu kontrol (P0), penambahan tepung tapioka (P1), penambahan CMC (P2) dan penambahan agar (P3) dan diulang sebanyak 5 kali. Parameter yang diamati adalah kandungan flavonoid, nilai rendemen dan sifat fisik yang meliputi daya patah dan warna nori. Data dianalisis menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahan pengikat berpengaruh nyata  (P<0,05) terhadap nilai rendemen, kandungan flavonoid, daya patah dan karakteristik warna pada nori artifisial. Kesimpulannya, perlakuan penambahan agar (P3) merupakan perlakuan terbaik dalam pembuatan nori artifisial. Nilai daya patah, kandungan flavonoid dan warna dari nori artifisial penambahan pengikat agar serupa dengan nori yang dikomersialkan. Penggunaan CMC dapat meningkatkan nilai rendemen dan menurunkan kandungan flavonoid. Penggunaan tepung tapioka meningkatkan daya patah dan mempengaruhi nilai kecerahan nori artifisial.

This study aims to utilize grass jelly leaves and papaya fruit as an alternative raw material for making artificial nori. The materials used in this study were papaya fruit, grass jelly leaves, tapioca flour, CMC (Carboxymethyl Cellulose), seaweed powder, salt and garlic powder. This study used a completely randomized experimental design with 4 treatments, namely control (T0), addition of tapioca flour (T1), addition of CMC (T2) and addition of seaweed powder (T3), the treatment was repeated 5 times. Parameters observed were flavonoid content, yield value and physical properties including fracture strength and nori color. The data were analyzed using the Analysis of Variance (ANOVA) test with a significance level of 5% and if there were differences, it was continued with Duncan's test. The results showed that the binder had a significant effect on the yield value, flavonoid content, fracture strength and color characteristics of artificial nori. Conclusion is the addition of seaweed powder (T3) is the best treatment in making artificial nori. The value of fracture strength, flavonoid content and color of artificial nori with binder of seaweed powder is similar with commercialized seaweed leather. The use of CMC can increase the yield value and decrease the flavonoid content. The use of tapioca flour increases fracture strength and affects the value of artificial nori brightness.