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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Devianra Luthfi Alamsyah
Food Technology Department, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Physicochemical Characteristics of Artificial Nori Made from Water Clover (Marsilea crenata) Leaves with Different Concentrations of Carrageenan Devianra Luthfi Alamsyah; Dedin Finatsiyatull Rosida; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i3.1310

Abstract

Indonesia relies heavily on importing commercial seaweed nori, reaching 321 tons annually. To reduce import dependency and utilize local botanical resources, water clover (Marsilea crenata), an endemic bioactive-rich fern from East Java, represents a promising alternative raw material. This study aimed to characterize the physicochemical and mechanical properties of artificial nori made from water clover leaves with varying carrageenan concentrations (1%, 1.5%, and 2%). The resulting sheets were analyzed for yield, moisture, ash, protein, crude fiber, total phenolic content, antioxidant activity, tensile strength, and thickness. Results indicated that higher carrageenan concentrations increased yield, moisture, ash, crude fiber, thickness, and tensile strength due to the internal bonds between carrageenan. Conversely, total phenolic content and antioxidant activity decreased because bioactive compounds were less extractable due to entrapment within the matrix. This research requires further optimization to match the mechanical tensile strength of commercial seaweed-based nori. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Dedin Finatsiyatull Rosida Yunita Satya Pratiwi