The Formulation of Artificial Nori with the Base Mixture Ingredients of Gracilaria sp. and Arenga pinnata (Wurmb) Merr. using the Natural Colorant from Pleomele angustifolia (Medik.) N.E. Br.

Abstract

Alongside the growth of public interest in Japanese cuisine, the consumption of nori in Indonesia increases significantly. The production of artificial nori from a slightly different base material that is a high-quality local alga needs to be executed to fulfill the demand of nori in the national market. This study aimed to determine the most optimum formula in the artificial nori manufacture by utilizing Gracilaria sp. and kolang-kaling [Arenga pinnata (Wurmb) Merr.]. As the base ingredients. This study investigated the quality of artificial nori from seven different formulas. The quality of artificial nori was studied based on three parameters, namely proximate composition, physical character, and the results of the organoleptic test the artificial nori produced. As a result, the formula of 70% Gracilaria : 30% kolang-kaling has carbohydrate (9.70%), the highest protein (4.42%), thickness (0.58 mm), greenness (2.77), and the highest organoleptic value, the formula of 80% Gracilaria: 20% displayed ash content (31.45%), the highest fiber (7.34%)), whereas the formula of 80% Gracilaria: 20% kolang-kaling pinpointed the highest tensile strength (0.16 N/mm2). In general, the addition of kolang-kaling [Arenga pinnata (Wurmb) Merr.] improves the quality of the manufactured artificial nori.

Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition

“…The fifth photo of Moringa nori can be seen in Figure 1. Tensile strength is the maximum pulling force that a sample can withstand during the measurement before it begins to tear (Sari et al, 2019). As shown in Figure 2, the tensile strength value of moringa leaf nori is 115.53 -980.63 gf which is in this research increased with higher concentrations of suweg starch.…”

“…The quality of nori was determined based on the tensile strength test with the TAXT21 texture analyzer with a minimum length of 22 cm and a width of 1.5 cm, for each determination 1 sample sheet is required. The thickness was measured using a micrometer screw, with a length of 2 cm and a width of 2 cm at five points in each sample (Sari et al, 2019). The water content was determined using the oven method at a temperature of 105 ºC until it reaches a stable weight (+5 hours) and the ash content determined by the ashing process at a temperature of 550 ºC until it becomes white ash (AOAC, 2012).…”

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“…Beberapa rumput laut tersebut berpotensi menjadi bahan baku pembuatan nori tiruan.Beberapa penelitian telah dilakukan untuk membuat nori tiruan dari jenis rumput lain selain Porphyra. Jenis rumput laut lain yang dapat digunakan untuk menggantikan Porphyra dalam produk nori tiruan diantaranya adalah rumput laut Gracillaria gigas (Pamungkas et al, 2019), Hypnea saidana (Lalopua, 2018), dan Eucheuma cottoni (Priatni dan Fauziani, 2015 (Gunawan, 2019), daun black mulberry (Kahayanis, 2019), daun singkong (Subeki et al, 2018), daun suji (Sari et al, 2019), daun kelor (Pade dan Bulotio, 2019), dan bayam (Fauzan, 2018). Penambahan bahan lain yang memiliki warna natural hijau dapat memperbaiki kualitas organoleptik warna dari nori tiruan.…”

“…Suhu yang digunakan beberapa peneliti untuk mengeringkan nori tiruan menggunakan oven adalah 50-70 o C dengan lama waktu pengeringan 2-15 jam (Zakaria et al, 2018;Iqbal et al, 2017;Pade dan Bulotio, 2019;Subeki et al, 2018;Abdulah et al, 2019;Kurniawan dan Bintoro, 2019;Faris et al, 2019). Suhu cabinet dryer yang digunakan untuk mengeringkan nori tiruan adalah 45-60 o C dengan lama waktu pengeringan 3-16 jam (Stevani et al, 2019;Sari et al, 2019;Zakaria et al, 2017;Pamungkas et al, 2019), sedangkan suhu dehydrator yang digunakan untuk mengeringkan nori tiruan adalah 50 o C dengan lama pengeringan 8 jam (Seftiono dan Puspitasari, 2019). Waktu yang dibutuhkan untuk mengeringkan nori tiruan bervariasi.…”

Efek Formula Daun Bayam dan Rumput Laut Meningkatkan Kandungan Kalsium dalam Produk Nori yang Disukai

“…Rumput laut E. cottonii dapat dikombinasikan dengan daun bayam yang mengandung serat kasar 18,67% (Yudhistira & Affandi, 2019). Kombinasi yang pernah dilakukan dengan kolang kaling (Sari, Rahardjanto & Husamah, Fauzi, 2019), sehingga diharapkan kombinasi rumput laut dan bayam dapat dibuat produk Nori.…”