Nur Alwahida, Husain Syam, Indrayani

PENGARUH PERBEDAAN KOMPOSISI RUMPUT LAUT EUCHEUMA COTTONII DAN ULVA LACTUCA TERHADAP KUALITAS NORI

Introduction

Pengaruh perbedaan komposisi rumput laut eucheuma cottonii dan ulva lactuca terhadap kualitas nori. Teliti pengaruh komposisi rumput laut Eucheuma cottonii dan Ulva lactuca pada kualitas nori (kadar air, abu, gula reduksi). Temukan formulasi optimal untuk nori yang lebih baik.

Abstract

Penelitian ini bertujuan untuk bagaimana pengaruh perbedaan komposisi rumput laut E. cottonii dan U.lactuca terhadap kualitas nori. Penelitian ini merupakan penelitian eksperimen dengan Rancangan Acak Lengkap (RAL). Variabel yang diamati pada penelitian ini adalah (kadar air, kadar abu, gula reduksi, warna, aroma, dan rasa). Data yang diperoleh dianalisis dengan menggunakan Analysis of Varians (ANOVA). Data yang menunjukkan pengaruh yang nyata dilanjutkan dengan uji lanjut Duncan. Apikasi yang digunakan untuk menganalisis data penelitian ini menggunakan SPSS 22. Hasil penelitian ini menunjukkan kualitas nori terhadap perlakuan memberikan pengaruh (P< 0,05) terhadap pengaruh perbedaan komposisi rumput laut E. cottonii dan U.lactuca terhadap kualitas nori. Kadar air tertinggi yaitu 3.94 diperoleh dari perlakuan C 200 g E.cottonii + 300 g U.lactuca dan kadar air terendah diperoleh pada perlakuan A 100 g E.cottonii + 300 g U.lactuca dengan total kadar air 1.95%. Kadar abu tertinggi yaitu 2.00% diperoleh dari perlakuan D 250 g E.cottonii +300 g U. lactuca dan kadar abu terendah diperoleh pada perlakuan C 200 g E.cottonii + 300 g U.lactuca dengan total kadar abu 1.15%. Kadar gula reduksi tertinggi yaitu 9.84% di peroleh dari perlakuan D 250 g E.cottonii + 300 g U.lactuca dan kadar gula reduksi terendah diperoleh pada perlakuan C 200 g E.cottonii + 300 g U. lactuca dengan total kadar gula reduksi yaitu 7.47%.

Review

This experimental study effectively investigates the impact of varying compositions of *Eucheuma cottonii* and *Ulva lactuca* on nori quality, a topic with significant potential for developing alternative and sustainable seaweed-based food products. The research question is clear, aiming to understand how these different formulations influence the characteristics of the resulting nori. The authors utilized an appropriate experimental design (Rancangan Acak Lengkap/Completely Randomized Design) and robust statistical analyses, including ANOVA followed by Duncan's test, which are standard methods for this type of comparative study. The abstract highlights several key findings, demonstrating that the difference in seaweed composition significantly affects various physicochemical parameters of nori (P<0.05). Specific results are provided for moisture content, ash content, and reducing sugars, detailing the highest and lowest values observed across different treatments. For instance, treatment C (200g *E. cottonii* + 300g *U. lactuca*) yielded the lowest moisture content (1.95%) and ash content (1.15%), while treatment D (250g *E. cottonii* + 300g *U. lactuca*) resulted in the highest reducing sugar content (9.84%). These numerical findings provide a solid basis for understanding the chemical variations induced by the different seaweed blends. While the study presents valuable physicochemical data, a notable omission in the abstract is the lack of results for sensory attributes (color, aroma, and taste), despite these being listed as observed variables. Sensory evaluation is crucial for consumer acceptance of food products like nori, and its absence weakens the overall assessment of "kualitas nori" (nori quality). Future iterations or the full manuscript should thoroughly discuss these sensory findings and, crucially, integrate all observed parameters (physicochemical and sensory) to draw a comprehensive conclusion regarding which seaweed composition yields the *best* overall nori quality according to established standards or consumer preferences. Providing a clearer interpretation of how the presented numerical differences translate to improved or preferred nori quality would significantly enhance the abstract's impact.

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