Karakteristik Nori dari Campuran Rumput Laut  Ulva lactuca dan Gelidium sp.

Valentine, Gisella; Sumardianto,; Wijayanti, Ima

doi:10.17844/jphpi.v23i2.32340

Cited by 10 publications

(11 citation statements)

References 12 publications

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“…Selain tidak membandingkan parameter mutu dengan nori komersial, beberapa parameter mutu nori yang dihasilkan juga relatif rendah, yaitu aroma dan rasa daun singkong yang masih dirasakan oleh panelis. Valentine et al (2020) mendapatkan formulasi nori terbaik dengan perbandingan 75% U. lactuca dan 25% Gelidium. Kurniawan & Bintoro (2019) melakukan optimasi suhu pengeringan nori dari bahan baku Ulva sp.…”

Section: Pendahuluanunclassified

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Karakteristik Nori Campuran Rumput Laut Ulva sp. dan Gracilaria sp. yang Diproses dengan Metode Casting

Fransiska¹,

Nurhayati

Sinurat

et al. 2022

JPBKP

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Produk nori saat ini cukup diminati konsumen, namun rumput laut Phorphyra sebagai bahan baku nori merupakan jenis rumput laut yang ketersediaannya terbatas. Untuk itu diperlukan teknologi pengolahan nori yang bahan bakunya ada di Indonesia, antara lain Ulva sp. dan Gracilaria sp. Penelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia nori yang dibuat dari campuran rumput laut Ulva sp. dan Gracilaria sp. Pada penelitian ini dilakukan pembuatan nori menggunakan rumput laut Ulva sp. dan Gracilaria sp. dengan rasio sebesar 100:0; 75:25; 50:50; 25:75; 0:100 (b/b) melalui metode casting. Parameter yang diamati yaitu karakteristik fisik (ketebalan, kekerasan, dan warna) dan karakteristik kimia (kadar air, abu, lemak, protein, serat pangan, dan total karbohidrat). Hasil penelitian menunjukkan bahwa karakteristik nori yang dihasilkan berbeda nyata antar perlakuan. Perlakuan terbaik pada penelitian ini yaitu nori dengan rasio Ulva sp.

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Section: Pendahuluanunclassified

“…Nori hasil formulasi Ulva sp. dalam proporsi tertinggi memiliki kadar abu 14,71% (Valentine et al, 2020), sedangkan nori dari Gracilaria sp. sebesar 7,2% (Teddy, 2009).…”

Section: Kadar Abuunclassified

Karakteristik Nori Campuran Rumput Laut Ulva sp. dan Gracilaria sp. yang Diproses dengan Metode Casting

Fransiska¹,

Nurhayati

Sinurat

et al. 2022

JPBKP

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“…Uji hedonik nori daun pohpohan dengan penambahan pati uwi putih dan karagenan yang berbeda Tingkat kesukaan terhadap kenampakan nori daun pohpohan berada pada rentang 3 yang menunjukkan seluruh panelis bersikap netral. Nori daun pohpohan memiliki kenampakan berbentuk lembaran utuh dan tipis umumnya hampir menyerupai lembaran nori komersial (Valentine et al 2020). Nori daun pohpohan memiliki permukaan berpori, kasar, dan sedikit bergelombang yang cukup mirip nori komersial.…”

Section: Evaluasi Sensoriunclassified

“…Nori daun pohpohan memiliki aroma yang dinilai panelis pada tingkat kesukaan netral atau nilai rentang 3. Aroma nori daun pohpohan cukup segar dan tidak amis berbeda dengan nori komersial yang beraroma spesifik rumput laut dan cukup amis (Valentine et al 2020). Daun pohpohan mengandung senyawa aromatik volatil berupa senyawa turunan benzena yaitu 1-Methylene-1H-indene (Jiang et al 2017) yang membentuk aroma segar.…”

Section: Evaluasi Sensoriunclassified

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan

Rusmiadi

Al-Baarri²,

Legowo³

2022

J. Mutu Pangan

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Analog nori is made from ingredients other than seaweed using alternative ingredients such as green plant leaves. The innovation of using pohpohan leaves can minimize the import of Porphyra as the main ingredient of nori by the addition of starch and carrageenan as hydrocolloids can improve the nori quality. This research aimed to optimize nori's physical, chemical, and sensory properties from pohpohan leaves by the difference in yam starch ratio and carrageenan concentrations. The research used a factorial Completely Randomized Design (CRD) with a ratio of pohpohan leaves and yam starch (90:10, 80:20, 70:30, w:w) and carrageenan concentrations (2% and 3%). The results showed that the addition of yam starch and carrageenan significantly affected (p<0.05) the tensile strength, moisture content, and ash content and did not significantly affect (p>0.05) the fibre content of nori. The physicochemical quality of nori showed a tensile strength increased between 1.18-7.43 Mpa; water content decreased between 8.43-10.24%, ash content decreased between 10.14-12.96%, and crude fibre decreased between 13.63-16.85%. The sensory evaluation showed that the panellists' preference for nori taste, colour, and texture had a significant effect (p<0.05), with the highest preference value from taste 3.65, colour 4.28, and texture 4.24 on a scale of 1(dislike)-5(like). In contrast, the appearance and aroma of nori had no significant effect (p>0.05).

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“…However, this species does not naturally grow in Indonesian waters. With the rising demand for nori in the country, efforts are being made to develop a nori-like product by substituting them with other abundant seaweed varieties that thrive in Indonesian waters (Valentine et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition, sensory evaluation, physical properties, mineral content and amino acid profile of nori-like product from Ulva lactuca and Gracilaria

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 with the addition of anchovy flour to enhance its protein content. To obtain the optimal formulation of the product, we employed a design expert 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 color 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, 1.5% glycerol, and 4.12% anchovy.

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Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.

Cited by 10 publications

References 12 publications

Karakteristik Nori Campuran Rumput Laut Ulva sp. dan Gracilaria sp. yang Diproses dengan Metode Casting

Karakteristik Nori Campuran Rumput Laut Ulva sp. dan Gracilaria sp. yang Diproses dengan Metode Casting

Karakteristik Fisikokimia dan Sensori Nori Daun Pohpohan dengan Kombinasi Pati Uwi Putih dan Karagenan

Proximate composition, sensory evaluation, physical properties, mineral content and amino acid profile of nori-like product from Ulva lactuca and Gracilaria

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