Pengaruh Persentase dan Jenis Tepung Terhadap Mutu Nori Artifisial Daun Chaya (Cnidoscolus Aconitifolius)

Abstract

Nori is a food product in the form of thin green sheets, typically made from seaweed. Advances in food technology have enabled the development of artificial nori using nutrient-rich chaya leaves (Cnidoscolus aconitifolius) as the main ingredient. The process requires the addition of binding agents, such as flour, to achieve a compact texture. This study was aimed to determine the effect of flour type, flour addition percentage, and their interaction on the quality of artificial nori made from chaya leaves. The research employed a Completely Randomized Design (CRD) with two factors: flour type (T) (mocaf flour, tapioca flour, cornstarch, and sago flour) and flour concentration (P) (10%, 15%, 20%, and 25%). The analyzed parameters included moisture content, ash content, protein, fat, carbohydrate, crude fiber, color and texture descriptions, and sensory evaluations of hedonic tests for color, taste, aroma, texture, and overall acceptability. The results indicate that the flour type (T) significantly affected (p<0.01) the ash content, protein content, carbohydrate content, crude fiber, texture description, and overall hedonic acceptability of the artificial nori made from chaya leaves, as well as had a significant affected (p<0.05) on aroma and texture hedonic scores. The flour addition percentage (P) significantly affected (p<0.01) the moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, description of color, description of texture, hedonic color, hedonic aroma, hedonic taste, hedonic texture, and overall acceptability of artificial nori made from chaya leaves The best treatment was determined based on the De Garmo method was T1P2, which were the treatment with mocaf flour at a concentration of 15%.