Optimasi Pembuatan Garam Ulva Lactuca Menggunakan Response Surface Methodology (Optimization Production Process of Ulva lactuca Salt using Response Surface Methodology)

Rumput laut Ulva lactuca merupakan bahan baku potensial dalam pengembangan garam fungsional. Kendala yang dihadapi ialah rendemen yang masih rendah. Tujuan penelitian ini adalah menentukan kondisi proses optimum pada produksi garam U. lactuca berdasarkan persentase rendemen tertinggi, mutu kimia, dan sensori menggunakan metode response surface methodology dengan desain Box-Behnken (BBD). Metode pembuatan garam rumput laut menggunakan tiga variabel dengan tiga tingkatan, yakni rasio penambahan tepung U. lactuca dan pelarut akuades (A = 1:5, 1:10, 1:15), waktu ekstraksi (B = 10, 15, dan 30 menit), dan suhu ekstraksi (C = 40, 55, dan 70oC). Kombinasi ketiga faktor tersebut menghasilkan 15 percobaan. Model persamaan diuji dengan analisis varian (ANOVA) dengan α = 0.05. Garam U. lactuca hasil optimasi diuji mutu kimia, cemaran logam berat, dan karakteristik sensori. Hasil penelitian menunjukkan bahwa perlakuan optimum dalam menghasilkan rendemen garam rumput laut tertinggi, yakni rasio tepung dan pelarut sebesar 1:13,5, waktu ekstraksi selama 12 menit, dan suhu ekstraksi 70oC. Perlakuan tersebut menghasilkan respons rendemen sebesar 31,81±1,63%, yang memiliki perbedaan 0,82% dibandingkan respons prediksi 31,55%. Garam U. lactuca yang dihasilkan memiliki kadar abu 59,97%, protein 3,59%, lemak 0,25%, karbohidrat 15,46%, dan air 10,49%, kadar NaCl 27,31%, yodium <0,35%, kadmium 0,07 mg/ kg, merkuri <0,002 mg/kg, dan timbal 3,60 mg/kg. Nilai respons sensori garam U. lactuca untuk atribut warna butiran, warna larutan, rasa, aroma, mouthfeel, flavor, aftertaste, dan overall berkisar pada rentang
4,2±1,69 (agak tidak suka) hingga 4,8±1,21 (netral).

Kata kunci: desain Box-Behnken, desirability, garam rendah natrium, rendemen, rumput laut hijau

Ulva lactuca seaweed is a potential raw material for the production of functional salts. The obstacle faced was the low yield. The purpose of this study was to determine the optimum process conditions for the production of U. lactuca salt based on the highest yield percentage, chemical quality, and sensory properties using the Response Surface Methodology method with the Box-Behnken (BBD) design. The method of This work is licensed under CC BY 4.0. making seaweed salt uses three variables with three levels, namely, the ratio of U. lactuca flour addition and aqueous solvent (A = 1:5, 1:10, 1:15), extraction time (B = 10, 15, and 30 min), and extraction temperature (C = 40, 55, and 70oC). A combination of these three factors resulted in a total of 15 experiments. The equation model was tested using analysis of variance (ANOVA) with α = 0.05. The optimized U. lactuca salt was tested for its chemical quality, heavy metal contamination, and sensory characteristics. The results showed that the optimal treatment for producing the highest seaweed salt yield was flour and solvent ratio of 1:13.5, extraction time of 12 min, and extraction temperature of 70oC. This treatment produced a yield response of 31.81±1.63%, which was a difference of 0.82% compared to the predicted response of 31.55%. The resulting U. lactuca salt had an ash content of 59.97%, protein 3.59%, fat 0.252%, carbohydrate 15.46%, moisture 10.49%, NaCl content 27.31%, iodine <0.350%, cadmium 0.068 mg/kg, mercury <0.002 mg/kg, and lead 3.60 mg/kg. The sensory response value of U. lactuca salt for the attributes of grain color, solution color, taste, aroma, mouthfeel, flavor, aftertaste, and overall ranged from 4.2±1.69 (slightly disliked) to 4.8±1.21 (neutral).

Keywords: Box-Bhenken design, desirability, green seaweed, low sodium salt, yield