Pengaruh Jenis dan Konsentrasi Bahan Pengikat terhadap Karakteristik Artifisial Nori Daun Chaya (Cnidoscolus aconitifolius)

Abstract

This study was conducted to determine the effect of the type and concentration of binders on the characteristics of chaya leaf nori artificials. This study used a 2-factor factorial completely randomized design (CRD), namely the type of binder (B): (tapioca starch, agar, carrageenan) and binder concentration (K): (0%, 5%, 10%, 15%). The results showed that the type of binder gave a significan effect on moisture content, ash content, fiber content, and organoleptic testing of color, taste, texture and general acceptance. The concentration of binder gave a significant effect on moisture content, ash content, fiber content, color index, and organoleptic testing of color, taste, texture and general acceptance. The interaction between the two factors gave a significant effect on moisture content, ash content, fiber content, color organoleptic, taste, texture, and general acceptance and gave a significantly different effect on protein content, color index, and aroma organoleptic. Nori artificial with the best quality characteristics based on organoleptic parameters (color, taste, aroma, texture, and general acceptance) was agar binder and 10% binder concentration which produces a moisture content value of 5,2945%, ash content value of 14,5131%, and fiber content of 9,3850%.