Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves
DOI:
https://doi.org/10.52046/agrikan.v15i1.1007Keywords:
Ptilopora pinnatifida, Moringa oleifera, artificial nori, dried seaweed, noriAbstract
Ptilophora pinnatifida is a red algae that can be found in wild around Indonesia’s ocean. It is a potential raw material for artificial nori. The addition of Moringa oleifera leaves is needed to give green color similar to commercial nori. The aim of this study was produced artificial nori from Ptilophora pinnatifida and Moringa oleifera. This study was an experimental study with variation of Moringa oleifera concentration as the factor. There was three different concentrations of Moringa oleifera (4%, 6%, 8%). Artificial nori was tested for proximate analysis, antioxidant IC50 activity analysis, and Hedonic rating test. The result showed artificial nori had higher water, ash, carbohidrate, and crude fiber content than commercial nori. The protein and fat content of artificial nori were lower than commercial nori. Hedonic test result showed the color, texture, taste, and smell of artificial nori were slighly liked by the panelists. Artificial nori had low antioxidant activity compare to the standard Vitamin C, but artificial nori with 8% addition of Moringa oleifera had higher antioxidant activity than commercial nori. The best artificial nori which had the closest characteristics with commercial nori was artificial nori made from Ptilophora pinnatifida with 8% addition of Moringa oleifera.
References
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Natanael, A.W., Swastawati, F., & Anggo, A.D., 2021. Karakteristik nori tiruan berbahan baku Gelidium sp. dan Ulva lactuca dengan penambahan konsentrasi mikrokapsul asap cair yang berbeda. Jurnal Ilmu dan Teknologi Perikanan, 3(1) : p. 1-9.
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Priono, B., 2013. Budidaya rumput laut dalam upaya peningkatan industrialisasi perikanan. Media Akuakultur, 8(1) : p. 1-8.
Rivai, A.T.O., 2020. Identifikasi senyawa yang terkandung pada ekstrak daun kelor (Moringa oleifera). Indonesian Journal of Fundamental Science., 6(2) : p. 63-70.
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Sinurat, E., Nurhayati, Fransiska. D., & Sihono., 2020. Subtitution of red seaweed (Porphura) with other seaweeds in nori making. Proceeding of International Conference on Green Agro-industry and Bioeconomy, vol 52, p. 274-281, DOI: 10.1088/1755-1315/733/1/012109.
Wibowotomo, B., Hidayati, L., & Hariyani, S.D., 2019. Antioxidant capacity assay and sensory evaluation of flavored healthy snack composed from nori of green grass tree leaves (Premna oblongifolia Merr.), In: Proceeding of 2nd International Conference on Social, Applied Science, and Technology in Home Economics, vol 406, p. 57-64, DOI: 10.2991/assehr.k.200218.010.
Widyasanti, A., Rohdiana, D., & Ekatama, N., 2016. Aktivitas antioksidan ekstrak the putih (Camellia sinensis) dengan metode DPPH (2-2 difenil-1-pikrihidrazil). Fortech, 1(1) : p. 1-9.
Yanti, S., Prisla, E., & Mikhratunnisa., 2020. Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap karakteristik organoleptik produk donat. Food and Agro-industry, 1(1) : p. 1-9.
Zambeano, M.V., Dutta, B., Mercer, D.G., Maclean, H.L., & Touchie, M.F., 2019. Assesment of moisture content measurement methods of dried food products in developing countries: a review. Trends in Food Science & Technology, 88 : p. 484-496.
Zeleny, M., 1982. Multiple Criteria Decision Making., New York: Mc Graw Hill, ISBN: 0070727953, 9780070727953.
Angell, A.R., Angell, S.F., Nys, R., & Paul, N.A., 2016. Seaweed as a protein source for mono-gastric livestock. Trends in Food Science & Technology, 54 : p. 74-84.
Atma, Y., 2018. Prinsip analisis komponen pangan makro dan mikro nutrient, Yogyakarta:Deepublish Publisher, p. 39-40, ISBN: 978-602-475-664-2.
Badriyah, B., Achmadi, J., & Nuswantara, L.K., 2017. Kelarutan senyawa fenolik dan aktivitas antioksidan daun kelor (Moringa oleifera) di dalam rumen secara in vitro. Jurnal Peternakan Indonesia, 19(3) : p. 120-125.
Blouin, N.A., Brodie, J.A., Grossman, A.C., Xu, P., & Brawley, S.H., 2011. Porphyra: a marine crop shaped by stress. Trends in Plant Science,16(1) : p. 29-37.
Boo, G.H., Gall, L.L., Hwang, I.K., Miller, K.A., & Boo, S.M., 2018. phylogenic relationship and biogeography of Ptilophora (Gelidiales, Rhodophyta) with descriptions of P.aureolusa, P.malagasya, and P. spongiophila from Madagascar. Journal of Phycology, 54(27) : p. 249-263.
BPS. 2018. Sumber Data Kelautan dan Perikanan. [Online] https://www.bps.go.id/indicator/56/1513/1/produksi-perikanan-budaya-menurut-komoditas-utama.html.
BPS. 2021. Ekspor Rumput Laut dan Ganggang Lainnya Menurut Negara Tujuan Utama, 2012-2020. [Online]. https://www.bps.go.id/statictable/2019/02/25/2025/ekspor-rumput-laut-dan-ganggang-lainnya-menurut-negara-tujuan-utama-2012-2020.html.
FAO., 2020. The State of World Fisheries and Aquaculture 2020. Sustainability in action, Rome: FAO, ISBN: 978-92-5-132692-3.
Ferdouse, F., Holdt, S.L., Smith, R., Murua, P., & Yang, Z., 2018. The global status of seaweed production, trade, and utilization, FAO Globefish Res. Program, p. 120-124, ISBN: 978-92-5-130870-7.
Filbert, Koleangan, H.S.J., Ruuuntttuwene, M.R.J., & Kamu, V.S., 2014. Penentuan aktivitas antioksidan berdasarkan nilai IC50 ekstrak methanol dan fraksi hasil partisinya pada kulit biji pinang yaki (Areca vestiaria Giseke). Jurnal MIPA Unsrat Online, 3(2) : p. 149-154.
Fitriana, W.D., Fatmawati, S., & Ersam, T., 2015. Uji aktivitas antioksidan terhadap DPPH dan ABTS dari fraksi-fraksi daun kelor (Moringa oleifera). Prosiding Simposium Nasional Inovasi dan Pembelajaran Sains, p. 657-660, ISBN: 978-602-19655-8-0.
Fitriani, D., & Irawati, P., 2021. Penggunaan daun kangkung sebagai pengganti rumput laut dalam pembuatan nori. Jurnal Pariwisata Vokasi, 2(1) : p. 53-68.
Harris, G.K., & Marshall, M.R., 2017. Ash Analysis in Nielsen S.S. (eds) Food Analysis. Food Science Text Series, Springer, Cham, p. 287-297, ISBN: 9781441914774.
Husni, A., & Budhiyanti, S.A., 2021. Rumput laut sebagai sumber pangan kesehatan dan kosmetik, Yogyakarta: Gadjah Mada University Press, p. 28-30, ISBN: 978-602-386-929-9.
Indriasari, Y., Basrin, F., & Salam, M.B.H.B., 2019. Analisis pernerimaan konsumen Moringa Biscuit (biscuit kelor) diperkaya tepung daun kelor (Moringa oleifera). J. Agroland, 26(3) : p. 221-229.
Ismail, B.P., 2017. Ash content determination in Food analysis laboratory manual. Food Science Text Series, Springer, Cham, p. 117-119, ISBN: 978-1-4613-7293-9.
Kelman, D., Posner, E.K., McDermid, K.J., Tabandera, N.K., Wright, P.R., & Wright, A.D., 2012. Antioxidant activity of Hawaiian marine algae. Marine Drugs, 10(2) : p. 403-416.
Lolapua, V.M., 2018. Karakteristik fisika kimia nori rumput laut merah Hypnea saidana menggunakan metode pembuatan berbeda dengan penjemuran matahari. Majalah Biam, 14(1) : p. 28-36.
Maesaroh, K., Kurnia, D., & Anshori, J.A., 2018. Perbandingan metode uji aktivitas antioksidan DPPH, FRAP, dan FIC terhadap asam askorbat, asam galat, dan kuersetin. Chimica et Natura Acta, 6(2) : p. 93-100.
Mercer, D.G., 2008. Solar drying in developing countries: possibilities and pitfalls. In Robertson, G.L. & Lupien, J.R. (Eds). Using food science and technology to improve nutrition and promote national development, International Union of Food Science & Technology, ISBN: 978-0-9810247-0-7.
Natanael, A.W., Swastawati, F., & Anggo, A.D., 2021. Karakteristik nori tiruan berbahan baku Gelidium sp. dan Ulva lactuca dengan penambahan konsentrasi mikrokapsul asap cair yang berbeda. Jurnal Ilmu dan Teknologi Perikanan, 3(1) : p. 1-9.
Pamungkas, P.P., Yuwono, S.S., & Fibrianto, K., 2019. Potensi Rumput Laut Merah (Gracillaria gigas) dan Penambahan Daun Kenikir (Cosmos caudatus) Sebagai Bahan Baku Pembuatan Nori. Jurnal Teknologi Pertanian, 20(3) : p. 171-180.
Pliego-Cortes, H., Wijesekara, I., Lang, M., Bourgougnon, N., & Bedoux, G., 2020. Current knowledge and challenges in extraction, characterization, and bioactivity of seaweed protein and seaweed-derived proteins. Adwances in botanical research, 95 : p. 289-326.
Priono, B., 2013. Budidaya rumput laut dalam upaya peningkatan industrialisasi perikanan. Media Akuakultur, 8(1) : p. 1-8.
Rivai, A.T.O., 2020. Identifikasi senyawa yang terkandung pada ekstrak daun kelor (Moringa oleifera). Indonesian Journal of Fundamental Science., 6(2) : p. 63-70.
Sarwanto, C., 2018. Profil Peluang Investasi Komoditas Rumput Laut, Jakarta:Kementerian Kelautan dan Perikanan, p : 7-8.
Sinurat, E., Nurhayati, Fransiska. D., & Sihono., 2020. Subtitution of red seaweed (Porphura) with other seaweeds in nori making. Proceeding of International Conference on Green Agro-industry and Bioeconomy, vol 52, p. 274-281, DOI: 10.1088/1755-1315/733/1/012109.
Wibowotomo, B., Hidayati, L., & Hariyani, S.D., 2019. Antioxidant capacity assay and sensory evaluation of flavored healthy snack composed from nori of green grass tree leaves (Premna oblongifolia Merr.), In: Proceeding of 2nd International Conference on Social, Applied Science, and Technology in Home Economics, vol 406, p. 57-64, DOI: 10.2991/assehr.k.200218.010.
Widyasanti, A., Rohdiana, D., & Ekatama, N., 2016. Aktivitas antioksidan ekstrak the putih (Camellia sinensis) dengan metode DPPH (2-2 difenil-1-pikrihidrazil). Fortech, 1(1) : p. 1-9.
Yanti, S., Prisla, E., & Mikhratunnisa., 2020. Pengaruh penambahan tepung daun kelor (Moringa oleifera) terhadap karakteristik organoleptik produk donat. Food and Agro-industry, 1(1) : p. 1-9.
Zambeano, M.V., Dutta, B., Mercer, D.G., Maclean, H.L., & Touchie, M.F., 2019. Assesment of moisture content measurement methods of dried food products in developing countries: a review. Trends in Food Science & Technology, 88 : p. 484-496.
Zeleny, M., 1982. Multiple Criteria Decision Making., New York: Mc Graw Hill, ISBN: 0070727953, 9780070727953.
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25-04-2022
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Wulansari, A., Dewi, E. K., Andriani, R., & Rasulu, H. (2022). Chemical Characteristics, Sensory Analysis, and Antioxidant Activity Of Artificial Nori Made From Ptilophora pinnatifida With The Addition Of Moringa oleifera Leaves. Agrikan Jurnal Agribisnis Perikanan, 15(1), 76–83. https://doi.org/10.52046/agrikan.v15i1.1007
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Copyright (c) 2022 Angela Wulansari, Eka Kusuma Dewi, Rovina Andriani, Hamidin Rasulu
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This work is licensed under a Creative Commons Attribution 4.0 International License.
