Elimination of seaweed odour and its effect on antioxidant activity

Keyimu, Xiren Guli; Abdullah, Aminah

doi:10.1063/1.4895230

Cited by 8 publications

(5 citation statements)

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“…Dried Gracilaria changii was harvested from brackish water ponds after sixty-day cultivation obtained from a local seaweed farmer in Brebes, Central Java, Indonesia. The seaweeds were rinsed and pretreated with rice vinegar to eliminate any fishy odor (Keyimu 2014). Afterward, the seaweeds were thoroughly washed until reaching a neutral pH and stored in the refrigerator until they were ready for use palm oil (Tropical), sesame oil (Lee Kum Kee), anchovies (Hays), oyster sauce (Lee Kum Kee), salt, glycerin, sodium metabisulfite, and water were purchased from a local market in Jakarta.…”

Section: Methodsmentioning

confidence: 99%

Optimization and Characterization of Nori-Like Product Made from Ulva lactuca and Gracilaria changii using Mixture Design Methode

Sinurat,

Sihono,

Fateha

et al. 2023

Preprint

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Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that thrives primarily in subtropical waters. Nori-like products have been developed from tropical seaweed species, but they are still considered undesirable due to their astringent taste and lower protein content compared to the original nori. This investigation aimed to produce a nori-like product by utilizing a combination of locally sourced seaweeds Ulva lactuca and Gracilaria changii with the addition of anchovy flour to enhance its protein content. To obtain the optimal formulation of the product, we employed a design expert software application to analyze sensory data collected from a hedonic scale assessment involving 25 trained panelists. We evaluated sensory characteristics, including appearance, aroma, texture, taste, and overall satisfaction. Additionally, we considered parameters such as crispness and colour to determine the nori-like product quality. The best-selected product, determined through sensory evaluation, underwent further analysis of its proximate and amino acids profile, as well as mineral content. The results were compared to those of commercial nori from Porphyra. The highest-quality product was found to be the nori-like product with a formula consisting of 25.40% Ulva lactuca, 7.98% Gracilaria changii, 1.50% glycerol, and 4.12% anchovy.

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Section: Methodsmentioning

confidence: 99%

Optimization and Characterization of Nori-Like Product Made from Ulva lactuca and Gracilaria changii using Mixture Design Methode

Sinurat,

Sihono,

Fateha

et al. 2023

Preprint

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show abstract

“…Aroma amis dari rumput laut disebabkan oleh kandungan amina yang terdapat dalam rumput laut. Berdasarkan penelitian yang telah dilakukan oleh Keyimu & Abdullah (2014), menunjukkan bahwa rumput laut yang direndam dengan jus lemon 5% memiliki kemampuan untuk menghilangkan bau amis rumput laut.…”

Section: Aromaunclassified

Pengaruh Perendaman Jeruk Nipis dan Penambahan Tepung Terhadap Mutu Organoleptik Stik Rumput Laut (Eucheuma Cottoni)

Maulina

2022

J.Miy

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Stik merupakan kategori makanan ringan yang kandungan gizinya masih perlu dikembangkan. Oleh karena itu dibutuhkan kemajuan dalam bidang pengolahan pangan untuk membuat produk yang dapat memberikan nilai gizi lebih dengan harga murah salah satunya adalah stik rumput laut dari jenis Eucheuma cottoni. Akan tetapi Eucheuma cottoni memiliki kelemahan yaitu bau amis yang terkandung didalamnya sangat kuat sehingga dalam penggunaannya perlu diperhatikan baik diterapkan dalam bidang industri ataupun farmasi. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman jeruk nipis dan penambahan tepung terhadap mutu organoleptik stik rumput laut (Eucheuma cottoni). Metode yang digunakan dalam penelitian ini adalah metode eksperimen dan Rancangan Acak Kelompok (RAK) dengan tiga perlakuan dan tiga kali pengulangan. Sedangkan metode pengumpulan data dalam penelitian ini menggunakan uji hedonik (kesukaan) yang kemudian hasil datanya dianalisis dengan perhitungan ANOVA. Hasil Penelitian menunjukkan bahwa Perendaman jeruk nipis dan penambahan tepung pada stik rumput laut (Eucheuma cotttoni) memberikan pengaruh yang nyata terhadap mutu organoleptik warna, aroma, tekstur dan rasa.

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“…Rumpai laut adalah alga marin makroskopik yang membentuk sebahagian daripada diet ruji di beberapa negara Asia (Keyimu & Aminah 2014). Ia telah digunakan dalam penyediaan salad, sup dan juga sebagai makanan berkalori rendah (Sasidharan et al 2008).…”

Section: Pengenalanunclassified

Penyahbauan Fukoidan dan Kesannya terhadap Ciri Fizikokimia dan Aktiviti Antipengoksidaan

Tan

Khalafu

Mustapha³

et al. 2018

JSM

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Elimination of seaweed odour and its effect on antioxidant activity

Cited by 8 publications

References 0 publications

Optimization and Characterization of Nori-Like Product Made from Ulva lactuca and Gracilaria changii using Mixture Design Methode

Optimization and Characterization of Nori-Like Product Made from Ulva lactuca and Gracilaria changii using Mixture Design Methode

Pengaruh Perendaman Jeruk Nipis dan Penambahan Tepung Terhadap Mutu Organoleptik Stik Rumput Laut (Eucheuma Cottoni)

Penyahbauan Fukoidan dan Kesannya terhadap Ciri Fizikokimia dan Aktiviti Antipengoksidaan

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