Pengaruh Formulasi Nori Rumput Laut Lat (Gracilaria) dan Ulva sp. Dikombinasikan dengan Sargassum sp. Terhadap Mutu Organoleptik Produk Nori

Kristina Priskila Rahael, Cawalinya Livsanthi Hasyim

Abstract


Nori is a seaweed-based food product commonly produced from Porphyra sp.; however, its availability in Indonesia remains limited, necessitating the utilization of locally available seaweed as an alternative raw material. This study aimed to analyze the characteristics of nori products made from Lat (Gracilaria) and Ulva seaweeds combined with Sargassum. The parameters observed included yield, moisture content, and organoleptic quality (appearance, aroma, taste, and texture). The study employed an experimental method with two treatments: P1 (Lat added with Sargassum) and P2 (Ulva added with Sargassum). Organoleptic evaluation was conducted by 25 semi-trained panelists using a 1–9 hedonic scale. The data were analyzed using descriptive quantitative analysis. The results showed that treatment P1 received higher panelist acceptance scores for appearance (7.08), aroma (6.52), and texture (6.16), whereas treatment P2 was more preferred in terms of taste (6.04). Overall, the formulation of Lat combined with Sargassum produced better product quality than the formulation of Ulva combined with Sargassum. These findings indicate that locally available seaweeds have considerable potential for development as alternative raw materials for producing value-added nori products.

Keywords


nori, Lat, Ulva, Sargassum, organoleptik, rumput

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DOI: https://doi.org/10.37905/jfpj.v8i2.40852

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This work is licensed under a Creative Commons Attribution 4.0 International License.