Open AccessThe Nori Gracilaria sp. with a Variation of Stabilizers as Healthy Food
Author(s) -
Dedin Finatsiyatull Rosida,
Fesdila Putri Nurani,
Muhammad Ibnu Ma’ Danil Ilmi
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1125/1/012104
Subject(s) - pectin , gelatin , aroma , food science , stabilizer (aeronautics) , flavor , texture (cosmology) , raw material , chitosan , chemistry , gracilaria , botany , biology , algae , computer science , organic chemistry , artificial intelligence , mechanical engineering , engineering , image (mathematics)
Nori is a traditional Japanese food made from red seaweed (Porphyra) which is currently still imported. In this study, nori was made from local seaweed raw materials, namely seaweed (Glacilaria sp.) With the addition of a texture stabilizer which aims to improve product quality, so that nori products with characteristics such as commercial nori are obtained. In making nori Gracilaria sp. In this case, the addition of texture-enhancing ingredients, including: chitosan, gelatin and pectin. This study aims to create a nori product that has a texture and taste that consumers like. Chitosan, gelatin and pectin are widely used as stabilizing / stabilizing components due to their ability to form a thin gel that can form products that are strong, elastic, flexible and difficult to tear. The research method used a factorial completely randomized design (CRD) with two factors and two replications. The first factor is the type of texture stabilizer: (chitosan, gelatin and pectin) and the second factor is the concentration of the addition of the texture stabilizer: (2%, 3%, 4%). The best research results were obtained in the addition of 3% gelatin stabilizer which produced nori with 5.42% moisture content, 4.53% ash content, 11.29% protein content, 12.40 (N) tensile strength with the highest ranking value. aroma 109, flavor 124 and texture 114.4.