Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Main Article Content

Dinda Widu Ramasari
Evi Liviawaty
Atikah Nurhayati
Rusky Intan Pratama
Eddy Afrianto

Abstract

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed.

Study Design: The research was conducted experimentally.

Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019.

Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively.

Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%.

Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

Keywords:
Nori, Eucheuma cottonii, raw materials, dried, semi-dried

Article Details

How to Cite
Ramasari, D., Liviawaty, E., Nurhayati, A., Pratama, R., & Afrianto, E. (2019). Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed. Asian Food Science Journal, 11(4), 1-10. https://doi.org/10.9734/afsj/2019/v11i430070
Section
Original Research Article

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