Characteristics and consumer acceptance level of Sargassum hystrix nori

Abstract

Nori is processed seaweed that is quite popular, including in Indonesia. The purpose of this study was to determine the characteristics and consumer acceptance level of nori from Sargassum hystrix seaweed. S. hystrix (in wet and/or dry form) was soaked in 0.01% NaOH, then blended into a slurry. S. hystrix slurry was molded in size 15x15 cm and dried in an oven (70°C, 3 hours). The analysis included thickness, hardness, proximate analysis, antioxidant activity with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP), antidiabetic activity, and hedonic tests. The results of this study indicate that the composition of the initial conditions of raw materials has a significant effect (P<0.05) on the characteristics and consumer acceptance level of S. hystrix nori. The best treatment was obtained on nori made from the initial raw material in wet form with the characteristics of a thickness of 0.34 mm, hardness of 335.21 gf, water content of 14.47%, ash content of 21.22%, protein content of 7.51%, fat content of 9.64%, total phenol content of 21.01 mg GAE/g, DPPH inhibition activity 62.77%, FRAP value 133.50 M/g, (-glucosidase inhibitory activity 43.81%, and consumer acceptance level of appearance 2.66, aroma 2.41, texture 3.06, flavour 3.26, and color 2.98.