The Level of Nori's Relief Made from Raw Seaweed Mixed Gelidium sp. and Eucheuma cottonii

Abstract

Aims: This research aims to obtain the most preferred Nori made from the mixture of Gelidium sp. and Eucheuma cottonii seaweed.
 Study Design: Research was conducted experimentally.
 Methodology: The method used in this research was an experimental method with 5 mixed treatments of Gelidium sp. and E. cottonii with 20 semi-trained panelists involved in preference tests. The treatment was a mixture of Gelidium sp. and E. cottonii 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40% and 50%: 50%. The observed variables consisted of hedonic tests namely appearance, aroma, texture, taste. Chemical tests were water content and crude fiber content.
 Results: The results showed that the mixture of Nori made from seaweed Gelidium sp. and Eucheuma cottonii at 70%: 30% proportions was the most preferred over other treatments, with a moisture content of 15.35% and the crude fiber content of 5.36%. The median value of hedonic Nori test of Gelidium sp. and Eucheuma. cottonii on appearance and texture 9 was very preferred, the value of aroma and taste 7 were also preferred.
 Conclusion The mixture of Nori made from seaweed Gelidium sp. and Eucheuma. cottonii 70%: 30% was most preferred by panelists.

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

“…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).…”

Optimization and Characterization of Nori-Like Product Made from Ulva lactuca and Gracilaria changii using Mixture Design Methode

“…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).…”