The Quality Characteristics of Chlorella vulgaris Powder Produced by Oven and Sun Drying
Abstract
Pengeringan merupakan tahap yang cukup krusial didalam proses pengolahan bubuk Chlorella vulgaris. C. vulgaris merupakan mikroalga yang kaya akan nutrisi yang tinggi. Selain memiliki nutrisi yang tinggi, mikroalga ini memiliki kandungan klorofil dan kandungan antioksidan yang baik. Hal tersebut dapat menjadikan pengolahan bubuk Chlorella vulgaris sangat penting. Tujuan dari penelitian ini untuk mengetahui kandungan kimia pada bubuk Chlorella vulgaris menggunakan pengeringan oven dan pengeringan sinar matahari. Metode penelitian ini menggunakan eksperimen perbandingan. Parameter yang diuji adalah kandungan proksimat (air, abu, lemak, protein, karbohidrat), kandungan serat, akivitas antioksidan, klorofil a dan b. Hasil penelitian menunjukkan bahwa bubuk Chlorella vulgaris dengan pengeringan oven memiliki kadar air 7,32%, abu 30,36%, lemak 1,07%, protein 34,33%, karbohidrat 24,86%, dan serat 2,06%. Nilai aktivitas antioksidan sebesar 55,21 (µg/mL), klorofil a 20,36 (µg/mL) dan klorofil b 38,29 (µg/mL). Sedangkan bubuk C. vulgaris yang dikeringkan dengan sinar matahari memiliki kadar air 7,07%, abu 23,27%, lemak 1,62%, protein 17,81%, karbohidrat 46,85% dan serat 3,39%. Nilai aktivitas antioksidan IC50 yang dikeringkan dengan sinar matahari sebesar 107,38 (µg/mL), klorofil a 17,58 (µg/mL) dan klorofil b 42,68 (µg/mL). Seluruh parameter menunjukkan perbedaan yang sangat nyata (p<0,01) antar kedua metode pengeringan. BubukC. vulgarishasil pengeringan oven menunjukkan mutu protein dan aktivitas antioksidan yang lebih unggul, sehingga metode pengeringan oven lebih direkomendasikan untuk aplikasi bubukC. vulgarispada produk pangan maupun non-pangan yang menekankan nilai gizi dan fungsional tinggi.
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DOI: https://doi.org/10.21107/juvenil.v7i3.32082
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