The Formulation of Artificial Nori with the Base Mixture Ingredients of Gracilaria sp. and Arenga pinnata (Wurmb) Merr. using the Natural Colorant from Pleomele angustifolia (Medik.) N.E. Br.

Abstract

Alongside the growth of public interest in Japanese cuisine, the consumption of nori in Indonesia increases significantly. The production of artificial nori from a slightly different base material that is a high-quality local alga needs to be executed to fulfill the demand of nori in the national market. This study aimed to determine the most optimum formula in the artificial nori manufacture by utilizing Gracilaria sp. and kolang-kaling [Arenga pinnata (Wurmb) Merr.]. As the base ingredients. This study investigated the quality of artificial nori from seven different formulas. The quality of artificial nori was studied based on three parameters, namely proximate composition, physical character, and the results of the organoleptic test the artificial nori produced. As a result, the formula of 70% Gracilaria : 30% kolang-kaling has carbohydrate (9.70%), the highest protein (4.42%), thickness (0.58 mm), greenness (2.77), and the highest organoleptic value, the formula of 80% Gracilaria: 20% displayed ash content (31.45%), the highest fiber (7.34%)), whereas the formula of 80% Gracilaria: 20% kolang-kaling pinpointed the highest tensile strength (0.16 N/mm2). In general, the addition of kolang-kaling [Arenga pinnata (Wurmb) Merr.] improves the quality of the manufactured artificial nori