Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Perikanan
Nur'ilsya Hasan
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Analisis Organoleptik dan Preferensi Konsumen Terhadap Berbagai Merek Nori Komersial di Pasaran Lokal Gorontalo Wila Rumina Nento; Lukman Mile; Nur'ilsya Hasan; Tsania Nurkhaliza Putri Nahdhori; Amelia Audia Asasi; Mega Laguan; Yulan Mooduto; Milya H. Entengo; Nurul Lasatua; Nuratia Soi; Aldiyanto Sedi; Mohamad Farhan Payuyu; Raihan A. Datau; Meivi Lasande; Aryo Mooduto; Aspriyanto Adjana
Vol 16 No 2 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i2.2149

Abstract

This study aimed to evaluate the sensory quality, consumer acceptance, and nutritional composition of several commercial nori products available on the market. Three commercial nori samples coded as A, B, and C were tested using an organoleptic method by assessing color, aroma, taste, and texture attributes. In addition, the nutritional composition was analyzed based on the nutrition facts listed on the product packaging, including energy, fat, carbohydrates, protein, fiber, and sodium. The results of the organoleptic test showed that product B obtained the highest average score of 4.56, followed by product A with 3.84 and product C with 3.54. Sensory evaluation indicated that product B had a dark glossy color, distinctive roasted aroma, sweet savory taste, and stable crispy texture, making it the most preferred by panelists. Nutritional composition analysis showed that products B and C had the highest energy content of 25 kcal per serving, while product A had a lower energy content of 15 kcal. Product C contained the highest fat content (2.5 g), whereas product A had the highest carbohydrate and protein contents. Differences in sensory characteristics and nutritional composition among the products influenced consumer acceptance of commercial nori products.
Co-Authors Aldiyanto Sedi Amelia Audia Asasi Aryo Mooduto Aspriyanto Adjana Lukman Mile Mega Laguan Meivi Lasande Milya H. Entengo Mohamad Farhan Payuyu Nuratia Soi Nurul Lasatua Raihan A. Datau Tsania Nurkhaliza Putri Nahdhori Wila Rumina Nento Yulan Mooduto