Karakteristik Nori dari Campuran Rumput Laut Ulva lactuca dan Gelidium sp.: Characteristic of Nori from Combination of Ulva lactuca and Gelidium Seaweed

Nori merupakan produk pangan yang dihasilkan dari rumput laut Phorphyra. Phorphyra tidak tersedia di Indonesia sehingga upaya membuat produk nori dapat digunakan rumput lain yang tersedia melimpah di Indonesia antara lain Ulva lactuca dan Gelidium. Ulva lactuca mengandung klorofil yang dapat memberi kontribusi warna hijau pada nori. Gelidium merupakan penghasil agar yang dapat berfungsi sebagai pengemulsi, bahan pemantap, pengental, penstabil, penjernih dan pembentuk gel. Kombinasi dua rumput laut tersebut diduga dapat menghasilkan nori dengan karakteristik mendekati produk komersial. Penelitian ini bertujuan menguji pengaruh perbandingan jumlah Ulva lactuca dan Gelidium terhadap nilai hedonik, kuat tarik, serat kasar, kadar protein, air dan abu. Tiga perlakuan perbandingan persentase Ulva lactuca dan Gelidium digunakan yaitu 75%:25% (P1); 50%:50% (P2); dan 25%:75 (P3). Perbandingan persentase Ulva lactuca dan Gelidium berpengaruh nyata (p<0,05) terhadap nilai sensori (hedonik), kuat tarik, kandungan serat kasar, kadar protein dan abu, namun tidak berpengaruh nyata (p>0.05) terhadap jumlah kadar air nori. Perlakuan P1 (75% Ulva lactuca dan 25% Gelidium) adalah nori yang paling disukai panelis dan mempunyai karakteristik warna hijau tua, mudah dilipat, tipis, memiliki tekstur yang halus dan rasa asin, mendekati nori komersial dengan nilai hedonik 7,26<µ<7,41. Nori P1 menghasilkan nilai kuat tarik; kandungan serat kasar; kadar air; kadar protein, dan abu masing-masing 4,65±1,5 Mpa; 20,44±1,78%, 17,24%±0,57; 12,89±0,07% dan 14,71±0,09.Nori is a food product produced from Phorphyra seaweed, however, this seaweed is not available in Indonesia. Thus modification of nori production by using available seaweed such as Ulva lactuca and Gelidium is needed. U. lactuca contains chlorophyll which can contribute to the nori's green color while Gelidium can become an emulsifier, stabilizer, thickener, stabilizer, purifier, and gel maker. The combination of the two seaweeds is expected to produce nori with characteristics close to commercial products. This study was aimed to examine the effect of different ratio of Ulva lactuca and Gelidium on hedonic values, tensile strength, crude fiber, protein, water, and ash content of nori. Three ratios of Ulva lactuca and Gelidium were used comprising P1 (75%: 25%), P2 (50%: 50%), and P3 (25%: 75). The ratios of U. lactuca and Gelidium significantly affected (p<0.05) sensory value (hedonic), tensile strength, crude fiber, protein and ash content, but not water content. The P1 treatment nori was preferred by the panelists with a hedonic value of 7.26<µ<7.41 and had the characteristics of dark green color, easily folded, thin, smooth texture and salty taste, similar to commercial nori. The P1 Nori had tensile strength values 4.65±1.5 MPa; crude fiber20.44±1.78%; water 17.24±0.57%, protein 12.89±0.07% and ash content 14.71±0.09%