| dc.description.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%. | en_US |
