Physicochemical, nutritional, and color characteristic of Nori Snack from Snakehead Fish (Ophiocephalus striatus), Eucheuma cottonii, and Gracilaria sp

Abstract

Seaweeds thrive in Indonesia. Most Indonesians reject seaweed-based products on the market due to their unappealing taste. This research aims to create a nori snack (seaweed snack) that appeals to the Indonesian community’s taste using Eucheuma cottonii and Gracilaria sp in order to popularize seaweed consumption in Indonesia. Addition of snakehead fish to increase the nutritional value of protein in nori snacks. Traditional nori making techniques developed to obtain nori snacks that has added value in terms of nutritional value, taste, flavor and texture. Nori snack samples showed increases in carbohydrate and protein, but low in fat contents. The addition of snakehead fish, Eucheuma cottonii, and Gracilaria sp can increase the nutritional value of nori snacks so that they become a reference as functional food for the community.