KARAKTERISTIK NORI ANALOG DARI SAYUR PAKIS DAN IKAN TERI DAN PENAMBAHAN GLISEROL

Nori nori tiruan yang terbuat dari sayur-sayuran hijau yang memiliki sifat fisikokimia dan organoleptik hampir sama dengan nori yang terbuat dari rumput laut. Pada penelitian ini dilakukan pembuatan nori analog dari sayur pakis. Penambahan ikan teri bertujuan untuk meningkatkan kandungan protein dan kalsium nori analog. Sedangkan penambahan gliserol bertujuan untuk memperbaiki tekstur. Tujuan penelitian ini adalah untuk mengetahui kombinasi perlakuan terbaik dari proporsi sayur pakis : ikan teri dan konsentrasi gliserol terhadap karakteristik nori analog. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2 faktor yaitu proporsi sayur pakis : ikan teri (91,5:8,5 ; 95:5 ; 98,5:1,5) dan konsentrasi gliserol (5%; 7,5%; 10%) ABSTRACT Analogue nori is an artificial nori made from green vegetables which has almost the same physicochemical and organoleptic properties as nori made from seaweed. In this research, the analogue nori was made from fern vegetables. The addition of anchovy aims to increase the protein content and calcium nori analogue. While the addition of glycerol aims to improve the texture. The purpose of this study was to determine the best treatment combination of the proportion of fern vegetables: anchovies and glycerol concentration on the characteristics of analogue nori. This study used completely randomized design (CRD) with factorial pattern of 2 factors, namely the proportion of fern vegetable: anchovies (91.5:8.5 ; 95:5 ; 98.5:1.5) and the concentration of glycerol (5%; 7, 5%; 10%) with 2 replications. The data obtained were analyzed using analysis of varians and if there was a significant difference, continued with the DMRT test at the 5% level. The results showed that the best treatment was the proportion of fern vegetable:anchovies (95:5) and 5% glycerol concentration which produced analogue nori with 8.12% moisture content, 7.20% ash content, 18.72% protein content, fiber content 3.03%, 0.29% fat content, 14.84% antioxidant activity, 0.88 N tensile strength and 0.285 mm thickness; calcium content of 715.09 mg/kg and aw 0.435.