KAJIAN SIFAT KIMIAWI DAN ORGANOLEPTIK NORI DENGAN PERBANDINGAN ULVA RETICULATA DAN GRACILARIA SP.

Umbu Kudu Hama Hangga; Firat Meiyasa

Umbu Kudu Hama Hangga Universitas Kristen Wira Wacana Sumba
Firat Meiyasa Universitas Kristen Wira Wacana Sumba

Abstract

Nori is one of the processed natural seaweed products that is dried in the form of thin sheets which has high nutritional value. This study aims to utilize and combine the types of seaweed Ulva reticulata and Gracilaria sp. the largest in Maudolung waters, East Sumba district. The study used laboratory experimental methods. The experimental design used was a completely randomized design (CRD) with 4 treatments and 3 replications with a total of 12 trials, namely 4 different ratio variations for each treatment. The ratio variation used was P1: Ulva reticulata 95%: Gracilaria sp. 5%, P2: Ulva reticulata 90% : Gracilaria sp 10% P3: Ulva reticulata 85% : Gracilaria sp. 15% P4: Ulva reticulata 80% : Gracilaria sp. 20%. The results of nori proximate analysis showed that the selected treatment in this study was in the Ulva reticulata 80% and Glacilaria sp 20% (P4) formulations with respective values; water content of 5.69%, ash 14.55%, carbohydrates 36.18%, fat 39.18% and protein 3.78%). While the results of nori organoleptic analysis based on the level of preference of panelists were found in Treatment 3 with a ratio of Ulva reticulata 85% and Glacilaria sp 15% with aroma, taste, color and texture values with a score of 4 (neutral category).

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