<![CDATA[The high consumption of savory snacks in Indonesia is not yet balanced by the availability of snack products containing functional nutrients. This study utilized katuk leaves (Sauropus androgynus) as an alternative ingredient for producing an analog nori product. The study aimed to determine the optimal formulation and analyze product quality through organoleptic testing and consumer acceptance. An experimental method with a mixed-method approach was employed using three variations of katuk leaf concentration: Sample A (25%), Sample B (50%), and Sample C (75%). Data were collected through a descriptive test involving 6 trained panelists to evaluate product characteristics and a hedonic test involving 30 untrained panelists to measure preferences based on color, aroma, texture, and taste. The results showed that Sample B, with a 50% concentration or 100 grams of katuk leaves, was the optimal formulation. This sample produced an attractive green color, pleasant aroma without a grassy odor, and consistently crispy texture. The hedonic test showed the highest scores for color (4.2), aroma (4.1), texture (4.4), and taste (4.3). Overall, katuk leaf-based nori has potential as a healthy and economical snack alternative for the culinary industry. Shelf-life testing is recommended to ensure product stability before marketing.]]>
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