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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Choerun Nissa, Rossy
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Agriculture, Biological Sciences & Forestry Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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Karakterisasi nori-like product berbasis rumput laut lokal Indonesia dengan variasi penyalut: Characterization of nori-like product based on local Indonesian seaweed with variations of coating Anggraeni Saputri, Sindi; Sinurat, Ellya; Prasetiyo, Himawan; Setyo Sasongko, Agung; Fateha, Fateha; Dwi Cahyadi, Ferry; Beni Rouf, Ahmad; Yulda, Yulda; Sihono, Sihono; Choerun Nissa, Rossy; Hidayat, Hidayat
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 5 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(5)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i5.53534

Abstract

Nori merupakan makanan kering berbahan baku rumput laut Porphyra sp. Ketertarikan masyarakat terhadap nori berdampak pada nilai impor produk nori yang meningkat setiap tahunnya. Ketersediaan rumput laut Porphyra sp. sebagai bahan baku nori terbatas. Oleh karena itu, diperlukan bahan baku alternatif pengganti Porphyra sp. dalam pembuatan nori. Rumput laut yang melimpah di perairan Indonesia dan berpotensi sebagai bahan baku nori, di antaranya Ulva lactuca, Gracilaria sp., dan Euchema spinosum. Pemanfaatan rumput laut lokal menjadi produk nori memerlukan tambahan bahan sebagai penyalut. Tujuan penelitian ini adalah menentukan penyalut terbaik dalam pembuatan nori berdasarkan karakteristik sifat sensori dan nilai proksimat. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL) dengan perbedaan variasi penyalut nori-like product. Penelitian dilakukan tiga tahap, yaitu preparasi rumput laut, pembuatan nori, dan proses penyalutan nori. Hasil penelitian menunjukkan nilai organoleptik produk nori dengan penyalut 100% tapioka (F2) lebih disukai panelis dengan nilai rata-rata organoleptik warna 7,89%, tekstur 7,27%, ketampakan 8,42%, aroma 8,02%, rasa 7,84%, dan keseluruhan 7,89%. Variasi penyalut meningkatkan nilai sensori kerenyahan produk nori berbahan rumput laut lokal. Hasil analisis karakteristik kimia menunjukkan bahwa produk nori U. lactuca, Gracilaria sp., dan Eucheuma spinosum dengan variasi penyalut berbeda mempunyai nilai yang berbeda pula. Nori F2 memiliki kandungan protein 8,82%, lemak 20,16%, air 10,31%, abu 12,43%, dan karbohidrat 48,28%. Produk nori rumput laut U. lactuca, Gracilaria sp. dan Eucheuma spinosum dengan variasi penyalut layak untuk dikembangkan lebih lanjut sebagai produk komersial dari rumput laut lokal.
Antibacterial activity of grass jelly leaf pectin-based edible coating enriched with clove oil on fruit-cut crystal Guava (Psidium guajava) Satar, Ibdal; Fadhillah, Aulia Rizky; Choerun Nissa, Rossy
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 1 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.01.1

Abstract

Natural edible coatings offer a viable solution to extend post-harvest longevity by creating a protective barrier that inhibits the quality degradation. This work aimed to evaluate the effectiveness of pectin-based edible coating fortified with clove oil (CO) on the quality of fresh-cut crystal guava (FCG). A completely randomized design (CRD) was applied in preparing the edible coating formulations. The treatments consisted of pectin concentrations (i.,e. 0%, 1%, 3%, 5%, and 7% (w/v)) each incorporated with 25% (v/v) CO. The edible coating was applied to FCG and then stored for 2, 4, 6, and 8 days at room temperature. Subsequently, physicochemical properties of FCG such as weight loss, moisture, vitamin C content, hardness, and total plate count (TPC) were periodically assessed. The optimal formulation was identified as P1M (1% pectin; 0.25% CO), which most effectively preserved FCG. This treatment resulted in a minimal weight loss of 2.32%, maintained high moisture content (88.26%), preserved vitamin C (0.22 ppm), and retained texture (621.23 gf). Crucially, the TPC remained within the acceptable microbial limits. These findings demonstrate that the coating is a promising natural preservative for extending the shelf life of FCG.
Co-Authors Agung Setyo Sasongko Anggraeni Saputri, Sindi Beni Rouf, Ahmad Fadhillah, Aulia Rizky Fateha, Fateha Ferry Dwi Cahyadi Hidayat Hidayat Prasetiyo, Himawan Satar, Ibdal Sihono Sihono Sinurat, Ellya Yulda, Yulda