Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method

Sihono Sihono, Ellya Sinurat, Fateha Fateha, Agus Supriyanto, Theresia Dwi Suryaningrum, Nurhayati Nurhayati, Dina Fransiska, Bagus Sediadi Bandol Utomo , Subaryono Subaryono, Bakti Berlyanto Sedayu, Waryanto Waryanto, Nurjanah Nurjanah, Wahyu Ramadhan, Hafidz Maulana Fadillah, Alief Laily Muzayyanah


Nori, a seaweed product derived from Phorphyra spp., is available in the form of dried sheets and possesses a unique flavor profile. Nori is rich in protein and favored by consumers. The growing demand for nori in Indonesia has resulted in an annual increase in the importation of this product. The seaweed species Phorphyra spp., which are utilized as the primary ingredient in nori production, are limited to subtropical water sources. To decrease reliance on imported goods and enhance the value of domestic seaweed, it is imperative to promote nori cultivation from Indonesian marine resources. This study aimed to identify the optimal formula for a nori-like product derived from Ulva spp., Gracilaria sp., and glycerol by employing a mixture design method that focuses on both physical and sensory qualities. The investigation was carried out in four distinct phases: the development of nori using Design Expert 13® software to determine suitable response criteria, the production of nori, the assessment of predetermined responses, and the enhancement of the optimal formula. The findings of this study suggest that the physical properties of Ulva spp., Gracilaria sp., and glycerol, as well as the relationships between these elements, do not have a substantial influence on nori thickness. However, these properties have a considerable impact on tensile strength and elongation. In terms of sensory responses, the impact of the composition of Ulva spp., Gracilaria sp., and glycerol, as well as the interactions between these components, on the attributes of color, appearance, and aroma, is negligible. However, these factors have a significant influence on texture and taste. The impact of the composition and interactions of Ulva spp., Gracilaria sp., and glycerol on the lightness (L*) color value was not substantial, whereas their influence on the redness (a*) and yellowness (b*) color values was substantial. The optimal formula for the nori-like product was Ulva spp. at 26.9%, Gracilaria sp. at 4.9%, and glycerol at 2.2%.


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Sihono Sihono
siho003@brin.go.id (Primary Contact)
Ellya Sinurat
Fateha Fateha
Agus Supriyanto
Theresia Dwi Suryaningrum
Nurhayati Nurhayati
Dina Fransiska
Bagus Sediadi Bandol Utomo
Subaryono Subaryono
Bakti Berlyanto Sedayu
Waryanto Waryanto
Nurjanah Nurjanah
Wahyu Ramadhan
Hafidz Maulana Fadillah
Alief Laily Muzayyanah
SihonoS., SinuratE., FatehaF., SupriyantoA., SuryaningrumT. D., NurhayatiN., FransiskaD., Utomo B. S. B., SubaryonoS., SedayuB. B., WaryantoW., NurjanahN., RamadhanW., FadillahH. M., & MuzayyanahA. L. (2023). Optimasi formula nori like product dari Ulva spp., Gracilaria sp. dan gliserol menggunakan metode mixture design : Optimization of nori like product formulation from Ulva spp., Gracilaria sp., and glycerol using mixture design method. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 433-447. https://doi.org/10.17844/jphpi.v26i3.48337

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