Subtitution Seaweed Porphyra with Other Seaweeds in Making Nori Ellya Sinurat; Nurhayati, Dina Fransiska, Sihono
Institutions: Balai Besar Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Abstract
Nori foodstuffs can be consumed and familiar in Indonesia. Nori products generally based on from Porphyra spp seaweed. Indonesia is a tropical region, while Porphyra spp commonly grows in sub-tropical regions so that the area where it grows is very limited. For this reason, alternative nori raw materials from other seaweeds, such as Eucheuma cottonii, Gracilaria, Sargassum or a mixture of seaweed. This study aims to utilize nori from Porphyra subtitute with nori analog from other types of seaweeds based on nutritional content. The goal of this study was to evaluate the nutritional content of nori by measuring of protein, fat, carbohydrate, dietary fiber, moisture content and minerals (Ca, Na, Mg, K, and Fe). The results obtained by the highest protein content obtained by Nori from Porphyra spp raw materials, but for mineral content for all of treatment no significant difference. To increase protein of nori besides Porphyra spp raw materials, it is necessary to add other protein sources.
