Simangunsong, Sukma A P (2026) Pengaruh Penambahan Karagenan dan Gliserol Terhadap Karakteristik Fisikokimia Nori Analog Daun Genjer (Limnocharis flava). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Analog nori is nori made from ingredients other than seaweed, which undergoes a cooking, molding, and drying process. This study used genjer leaves (Limnocharis flava) as raw material, with physical characteristics that can resemble commercial nori. The use of genjer leaves requires additional ingredients to support the similarity of its characteristics to commercial nori. This study used carrageenan and glycerol to produce physical and chemical characteristics similar to commercial nori. The addition of carrageenan was done to improve the compact texture through its gel-forming ability. The addition of plasticizer in the form of glycerol was done to increase the moisture and flexibility of the resulting nori. The purpose of this study was to determine the best combination of treatments from the proportion of carrageenan and glycerol. The data analysis method used in this study was a 2-factorial Completely Randomized Design (CRD) with 2 replications. The first factor was the addition of carrageenan (1%; 1.5%; 3%) and the addition of glycerol (1%; 1.5%; 2%). Treatments with significant effects were further tested using DMRT at the 5% level. The research yielded the best treatment with the addition of 3% carrageenan and 2% glycerol, producing analog nori with a water content of 14.44%, ash content of 12.03%, protein content of 4.68%, fat content of 17.22%, crude fiber content of 5.31%, antioxidant activity of 40.57%, lead (Pb) contamination of 0.450 mg/kg, tensile strength of 0.0148 N/mm2; color L* of 29.14; color a* of 2.88; color b* of 18.23; preference for color 6.28; preference for aroma 5.68; preference for taste 6.36; and preference for texture 5.92. Keywords: Analog nori, Genjer leaves, Carrageenan, Glycerol
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Sukma Sukma A. P. S Simangunsong | ||||||||
| Date Deposited: | 27 Feb 2026 08:14 | ||||||||
| Last Modified: | 27 Feb 2026 08:14 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/49922 |
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