PENGARUH PENAMBAHAN RUMPUT LAUT (Eucheuma spinosum) TERHADAP PENINGKATAN KADAR SERAT PANGAN PADA NASI

EFFECT OF ADDITIONAL SEAWEED (Eucheuma spinosum) ON INCREASING FOOD FIBER LEVELS IN RICE

Abstract

ABSTRACT

This study aims to determine the effect of adding seaweed powder to increase the dietary fiber content of rice. This research was conducted from May 24 to June 14, 2021 at the Integrated Laboratory of the INTAN Yogyakarta Agricultural Institute.

This study used a factorial completely randomized design (CRD) 2 x 2 with 3 replications and 6 control. Factor I is the use of cooking tools (B), namely B1 (Rice Cooker), B2 (Energy Saving Pans). Factor II is the addition of seaweed species (A) namely A1 (addition of 2.5 grams of seaweed powder, A2 (addition of 2.5 grams of Swallow agar powder) and control tools namely Rice Cooker and Energy Saving Pans without the addition of grass powder The observation components include crude fiber content, and water content of seaweed rice.The research data were analyzed for variance with the 5% F test and 5% DMRT.

The results showed that there was an effect of the use of tools and materials on the decrease in water content in Agar powder and Rice Cooker which showed a decrease in water content ranging from 2.301%. There is an effect of the use of tools and materials to increase the fiber content of seaweed rice with the highest fiber content, namely in the Energy Saving Pot and Agar-agar treatment of 9.56 %.

INTISARI

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk rumput laut terhadap peningkatan kadar serat pangan nasi. Penelitian ini dilaksanakan pada 24 Mei sampai dengan 14 Juni 2021 di Laboratorium Terpadu Institut Pertanian INTAN Yogyakarta.

Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktorial 2 x 2 dengan 3 kali ulangan dan 6 kontrol. Faktor I adalah penggunaan alat memasak (B) yaitu B1 (Rice Cooker), B2 (Panci Hemat Energi). Faktor II adalah penambahan jenis rumput laut (A) yaitu A1 (penambahan 2,5 gram bubuk rumput laut, A2 (penambahan 2,5 gram bubuk agar-agar merk Swallow) dan kontrol alat yaitu Rice Cooker dan Panci Hemat Energi tanpa penambahan bubuk rumput laut. Komponen pengamatan meliputi kadar serat kasar, dan kadar air nasi rumput laut. Data penelitian dianalisis varian dengan uji F 5% dan DMRT taraf 5%.

Hasil penelitian menunjukkan ada pengaruh penggunaan alat dan bahan terhadap penurunan kadar air pada bubuk Agar dan Rice Cooker yang menunjukkan penurunan kadar air berkisar antara 2,301%. Terdapat pengaruh penggunaan alat dan bahan terhadap peningkatan kadar serat nasi rumput laut dengan kadar serat tertinggi yaitu pada perlakuan Panci Hemat energi dan Agar-agar sebesar 9,56 %.