Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia

Sinurat, Ellya; Fransiska, Dina; Utomo, Bagus Sediadi Bandol; Subaryono,; Nurhayati,; Sihono,

doi:10.1080/10498850.2022.2077677

“…Additionally, the inclusion of vegetable oil, rich in carotenoids, in the formula may have contributed to the yellowish appearance of the final product. Proximate, dietary fibre, and mineral content of the nori-like product Differences in the proximate compositions between the nori-like product and commercial nori can be attributed to various factors, including variations in raw materials, processing methods, and the specific environmental conditions where the seaweed was farmed and harvested Sinurat et al 2022).…”

Section: Colourmentioning

confidence: 99%

“…Numerous research studies have been conducted on the production of nori using locally sourced Indonesian seaweed., i.e. Gracilaria, Ulva and Caulerpa (Sinurat et al 2022), Gracilaria (Rosida et al 2021), Ulva lactuca and Gelidium , Gelidium and Eucheuma cottonii (Abdulah et al 2019), Gracilaria (Teddy 2009), Porphyra marcossi (Loupatty 2014), Ulva lactuca and Eucheuma cottonii (Zakaria et al 2017). Eucheuma cottonii and cassava leaf (Aulia et al 2021), Ulva lactuca and Gracilaria (Putri and Ningtyas 2017), Hypnea saidana (Lalopua 2018).…”

Section: Introductionmentioning

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

Self Cite

0

View full text Add to dashboard Cite

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.

show abstract

“…Numerous research studies have been conducted on the production of nori using locally sourced Indonesian seaweed., i.e. Gracilaria, Ulva and Caulerpa (Sinurat et al 2022), Gracilaria (Rosida et al 2021), Ulva lactuca and Gelidium (Erniati et al 2018), Gelidium and Eucheuma cottonii (Abdulah et al 2019), Gracilaria (Teddy 2009), Porphyra marcossi (Loupatty 2014), Ulva lactuca and Eucheuma cottonii (Zakaria et al 2017). Eucheuma cottonii and cassava leaf (Aulia et al 2021), Ulva lactuca Linnaeus and Gracilaria (Putri and Ningtyas 2017), Hypnea saidana (Lalopua 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Nori was primarily prepared using Ulva lactuca, Gracilaria, and anchovies, following the procedures outlined by Sinurat et al (2022) with some modi cations, as depicted in Fig. 1.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Self Cite

0

View full text Add to dashboard Cite

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.

show abstract

Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design

Sinurat,

Sihono Sihono,

Fateha Fateha

et al. 2024

J Appl Phycol

0

View full text Add to dashboard Cite

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.

show abstract

Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia

Cited by 9 publications

References 29 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

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

Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design

Contact Info

Product

Resources

About