Characteristics of Nori-Like Product Prepared from Seaweeds Growing in Indonesia. Issue 6 (3rd July 2022)

• Record Type: Journal Article
• Authors: Sinurat, Ellya; Fransiska, Dina; Utomo, Bagus Sediadi Bandol; Subaryono, ; Nurhayati, ; Sihono,
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 6(2022)
• Page Start: 525
• Page End: 535
• Publication Date: 2022-07-03
• Subjects: Caulerpa racemosa -- Gracilaria verucosa -- nori -- Porphyra -- Ulva lactuca; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2077677
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: Nori is a dried edible seaweed product used in Japanese cuisine made originally from seaweed from the genus Porphyra. Porphyra usually grows in sub-tropic coastal waters and is rarely found in tropical zones like Indonesia. For this reason, it is important to find local raw materials to substitute Porphyra to produce nori-like products in Indonesia. The present work aimed to study the physicochemical characteristics, fatty acid profiles, color components, and mineral contents of nori-like products formulated from seaweeds growing in Indonesia. The seaweeds used were Gracilaria verrucosa, Ulva lactuca, and Caulerpa racemosa . The proportion of each seaweed for nori-like product formulation was 100:0:0; 75:25:0; 75:0:25; 50:50:0; 50:0:50, and 50:25:25, respectively. Based on color, dietary fiber, and minerals (Mg and Ca), the formula of nori-like product processed from Gracilaria and Ulva with the proportion of 50:50 had a better than the commercial nori.