AISYIYAH SUMORAME CANDI SIDOARJO KEMBANGKAN RUMPUT LAUT MENJADI PRODUK BERNILAI TINGGI

Authors

  • Lukman Hudi UNIVERSITAS MUHAMMADIYAH SIDOARJO
  • Andriani Eko Prihatiningrum Universitas Muhammadiyah Sidoarjo
  • Poppy Diana Sari Universitas Muhammadiyah Sidoarjo
  • Rahmah Utami Budiandari Universitas Muhammadiyah Sidoarjo
  • Achmad Baihaqi Universitas Muhammadiyah Sidoarjo

DOI:

https://doi.org/10.24127/sss.v10i2.5249

Keywords:

Kata kunci, rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi

Abstract

Abstrak. Pengembangan produk crispy rumput laut Gracilaria verrucosa pada Aisyiyah Ranting Sumorame, Candi, Sidoarjo merupakan upaya strategis dalam meningkatkan pemberdayaan ekonomi perempuan berbasis potensi lokal. Program ini bertujuan mendorong kemandirian ekonomi anggota Aisyiyah melalui pengolahan rumput laut menjadi produk bernilai tambah dan memiliki daya saing pasar. Selama ini, rumput laut umumnya dijual dalam bentuk mentah dengan harga rendah, sehingga pengolahan menjadi crispy dapat meningkatkan nilai ekonomi sekaligus membuka peluang usaha rumah tangga. Gracilaria verrucosa termasuk alga merah (Rhodophyta) yang kaya senyawa bioaktif, serat pangan, vitamin, mineral, dan antioksidan yang bermanfaat bagi kesehatan. Produk crispy rumput laut memiliki potensi pasar yang luas karena termasuk camilan sehat rendah kalori dan tinggi serat yang sesuai dengan tren konsumsi masyarakat modern. Selain itu, penggunaan rumput laut dalam produk pangan terbukti meningkatkan kualitas sensorik, kandungan fenolik, aktivitas antioksidan, serta menekan pertumbuhan mikroba. Pengembangan produk berbasis rumput laut tidak hanya mendukung peningkatan pendapatan keluarga, tetapi juga mendorong tumbuhnya wirausaha baru berbasis agroindustri rumah tangga.

Kata kunci: rumput_laut, Gracilaria _verrucosa, crispy, pemberdayaan_ekonomi

Author Biography

Lukman Hudi, UNIVERSITAS MUHAMMADIYAH SIDOARJO

prodi teknologi pangan

References

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Published

2026-06-02

Issue

Vol. 10 No. 2 (2026): Mei 2026

Section

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