Nori merupakan produk pangan yang dihasilkan dari rumput laut Phorphyra. Phorphyra tidak tersedia di Indonesia sehingga upaya membuat produk nori dapat digunakan rumput lain yang tersedia melimpah di Indonesia antara lain Ulva lactuca dan Gelidium. Ulva lactuca mengandung klorofil yang dapat memberi kontribusi warna hijau pada nori. Gelidium merupakan penghasil agar yang dapat berfungsi sebagai pengemulsi, bahan pemantap, pengental, penstabil, penjernih dan pembentuk gel. Kombinasi dua rumput laut tersebut diduga dapat menghasilkan nori dengan karakteristik mendekati produk komersial. Penelitian ini bertujuan menguji pengaruh perbandingan jumlah Ulva lactuca dan Gelidium terhadap nilai hedonik, kuat tarik, serat kasar, kadar protein, air dan abu. Tiga perlakuan perbandingan persentase Ulva lactuca dan Gelidium digunakan yaitu 75%:25% (P1); 50%:50% (P2); dan 25%:75 (P3). Perbandingan persentase Ulva lactuca dan Gelidium berpengaruh nyata (p<0,05) terhadap nilai sensori (hedonik), kuat tarik, kandungan serat kasar, kadar protein dan abu, namun tidak berpengaruh nyata (p>0.05) terhadap jumlah kadar air nori. Perlakuan P1 (75% Ulva lactuca dan 25% Gelidium) adalah nori yang paling disukai panelis dan mempunyai karakteristik warna hijau tua, mudah dilipat, tipis, memiliki tekstur yang halus dan rasa asin, mendekati nori komersial dengan nilai hedonik 7,26<µ<7,41. Nori P1 menghasilkan nilai kuat tarik; kandungan serat kasar; kadar air; kadar protein, dan abu masing-masing 4,65±1,5 Mpa; 20,44±1,78%, 17,24%±0,57; 12,89±0,07% dan 14,71±0,09.

Sargassum sp. has been known to contain rich of nutrients and bioactive compounds. In order to produce a non dairy probiotic beverage, this studty tried to fermented the Sargassum sp. using Lactobacillus plantarum and L. acidophilus. The aim of this study was to understand the changes of pH, viability of lactic acid bacteria, aerobic plate count and antioxidant activity. Fermentation was done at 37 °C for 24 hours. Total aerobic plate count (APC), Total plate count lactic acid bacteria (LAB), sensory, pH, fenol concentration and antioxidant activity were measured. The data were analyzed by ANOVA and Tukey test in order to know which treatments are different. The result showed the fermentation reduced the pH, increased the reducing sugar, TPC, viability of LAB starter, and antioxidant activity.

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Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extract was given a LAB starter and then fermented for 24 hrs. The samples were analyzed before and after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenol content, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp. and Eucheuma cottonii, reducing sugar does not change before and after fermentation with the LAB starter. Fermentation could increase the TPC, LAB viability, phenol content, antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L. acidophilus gives the best characteristic of antioxidant.

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