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Nori is a popular Japan traditional food made from Red seaweeds and has unique characteristic is a crispy texture. In this research, Nori sheets was developed into flavored snack food, which are added with basic seasoning by different coating technique (greasing, dyeing, spraying) before dried with baking technique. The research aims to observe effect of different seasoning coating (greasing, dyeing, spraying) to the antioxidant capacity and organoleptic properties (color, texture, flavor) of flavored healthy snack composed from Nori of green grass tree leaves (Premna Oblongifolia Merr.). Data was analyzed using ANOVA and DMRT as subsequent test. Results showed that the IC50 of greasing was 95.367 ppm, dyeing was 80.905, and spray was 130.062 ppm. The difference of antioxidant capacity is due to the less existed condiment in the nori juice of grass green leaves, lowering capacity of antioxidants. There is no difference in hedonik quality of texture of green grass leaves, and the highest score is of 4.09 (pretty crisp – crispy) on brushing. There is the highest score in hedonik qulity of taste of 4.26 (pretty tasty-tasty) on dyeing. There is the highest score hedonik the color of green grass leaves nori snack tree on dyeing with a score of 4.06. This score was significantly in contrast with brushing and spraying technique. The hedonik of texture showed no difference, with the highest score is on dyeing by of 4.26. The hedonik of taste showed significant difference among coating techniques, with the highest score found in brushing by of 4.10. Some suggestions are proposed to develop a snack of green grass tree leaves nori as healthy snacks, and further research to investigate the broken power of healthy snack composed from nori of green grass leaves, as well as its related water content.

Antioxidant Capacity Assay and Sensory Evaluation of Flavored Healthy Snack Composed from Nori of Green Grass Tree Leaves (Premna Oblongifolia Merr.)