<![CDATA[Nori is a traditional Japanese food made from dried sheets of seaweed. This study aims to analyze the characteristics and quality of nori made from red algae (Gracilaria verrucosa) soaked in rice vinegar solutions at different concentrations. The treatments consisted of P1 (600 mL water: 10 mL rice vinegar solution), P2 (600 mL water: 30 mL rice vinegar solution), and P3 (600 mL water: 50 mL rice vinegar solution). The parameters tested included organoleptic evaluation using the hedonic method, moisture content analysis, and total plate count (TPC) analysis. This study was designed using a Completely Randomized Design (CRD). The data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's multiple range test. The findings showed that the best sample formulation, based on the organoleptic acceptance test (color, aroma, taste, and texture), for the production of red algae (Gracilaria verrucosa) nori was obtained in treatment P3. The moisture content values of the three treatments, namely P1: 10.44%, P2: 7.25%, and P3: 8.92%, met the Indonesian National Standard for nori quality and safety (SNI 9105:2022), which specifies a maximum moisture content of 14.0%. The total plate count (TPC) results for all treatments also met the SNI requirements, with values of P1: log 4.34, P2: log 4.26, and P3: log 3.71, all below the maximum standard limit of log 5.69 according to SNI 9105:2022.]]>
Copyrights © 2026
