Karakteristik Fisikokimia Nori Artifisial Berdasarkan Bahan Baku Daun Semanggi, Gracilaria sp., dan Daun Alur dengan Penambahan Karagenan

ALAMSYAH, DEVIANRA LUTHFI (2026) Karakteristik Fisikokimia Nori Artifisial Berdasarkan Bahan Baku Daun Semanggi, Gracilaria sp., dan Daun Alur dengan Penambahan Karagenan. Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Porphyra, as the raw material for commercial nori is not commonly found in Indonesia. Clover (Marsilea crenata) leaves, Gracilaria sp., and seablite plant (Suaeda maritima) leaves can serve as substitutes for nori raw materials because they possess the fiber, color, and nutritional characteristics of commercial nori. The use of carrageenan as a gelling agent is required to maintain the shape of the nori. This study aimed to determine the physicochemical and organoleptic characteristics of artificial nori produced using various raw material types (clover leaves, Gracilaria sp., seablite plant leaves) and concentrations of added carrageenan (1%, 1.5%, and 2%). A completely randomized design (CRD) with two factors and two replications was employed. Data were analyzed using a 5% ANOVA followed by a 5% DMRT post-hoc test. The interaction between the raw material type and carrageenan concentration significantly affected moisture content, protein content, and tensile strength. However, it had no significant effect on yield, ash content, crude fiber content, total phenolic content, antioxidant activity, and thickness. The treatment combination of clover leaves and 1% carrageenan addition yielded the best result, producing a moisture content of 12.54%, ash content of 6.36%, protein content of 28.41%, crude fiber content of 13.56%, total phenolic content of 7.70 mg GAE/g, antioxidant activity of 82.01%, tensile strength of 0.88 MPa, and a thickness of 0.30 mm. The organoleptic scores were: color at 3.10 (somewhat liked), aroma at 2.73 (somewhat liked), taste at 2.63 (somewhat liked), and texture at 2.67 (somewhat liked). Principal Component Analysis (PCA) indicated that artificial nori made from clover leaves excels particularly in the color attribute.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN0712257002	dedin.tp@upnjatim.ac.id
Thesis advisor	Pratiwi, Yunita Satya	UNSPECIFIED	yunita.satya.tp@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Devianra Luthfi Alamsyah

Date Deposited:

01 Sep 2026 03:00

Last Modified:

01 Sep 2026 03:00

URI:

https://repository.upnjatim.ac.id/id/eprint/59343