Organoleptic Properties of Gracilaria verrucosa Seaweed Nori
Sifat Organoleptik Nori Rumput Laut Gracilaria verrucosa
DOI:
https://doi.org/10.21070/ups.5571Keywords:
Nori, Gracilaria verrucosa, Capsicum frutesicum L, Capsicum annuum var. grossumAbstract
Red seaweed Gracilaria verrucosa has the potential as a substitute for Porphyra sp. as raw material for nori as its cultivation is easy and abundant in Sidoarjo. The objective of this experiment was to determine the organoleptic properties of the addition of various types of chilies and the roasting time on the taste, aroma, color and texture of Gracilaria verrucosa seaweed nori. The experiment used a 2-factorial randomized complete block design (RCBD), namely the type of chili (red chilies; green chilies; red bell pepper) and the roasting time (30, 60, 90 seconds) at 70 ° C. The results of the organoleptic test were analyzed with the results of the organoleptic test. Organoleptic test results were analyzed by Friedman test. The results showed that the interaction of chili type and roasting time had no significant effect (α = 0.05) on organoleptic properties, namely taste, aroma, color and texture.
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