<![CDATA[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.]]>
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