Kajian Formulasi Daun Singkong (Manihot esculenta) dan Rumput Laut (Eucheuma cottonii) Terhadap Sifat Sensor dan Kimia Nori

Cassava leaves (Manihot esculenta) are green vegetables that can be used as a source of iron for blood hemoglobin. However, the processing of cassava leaves is still limited. Therefore, product diversification needs to be done. This study aimed to obtain a combination of cassava leaves and seaweed (Eucheuma cottonii) against the best sensory and chemical properties of nori. This study used a non-factorial Complete Group Randomized Design (RAKL) with four replications. The study was conducted with six levels of treatment, namely a combination of cassava leaves and seaweed consisting of 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20. Data were analyzed further by the LSD (Smallest Significant Difference) test at the level of 5%. The results showed that the combination of cassava leaves and seaweed affected the organoleptic properties of the texture, color, aroma, and elasticity of the nori produced. The combination of cassava and seaweed leaves (40:60) produced the best nori with a texture score of 3.91 (compact), color 2.26 (green), aroma 3.64 (no flavor of cassava leaves), elasticity 3.86 (elastic) , water content 13.94%, ash 13.26%, protein 10.30%, fat 1.05%, crude fiber 20.43%, carbohydrate 41.03%, Fe 160.04 ppm, and HCN 0.01 mg / g. Keywords: cassava leaves, Eucheuma cottonii, Manihot esculenta, nori, seawee