Abstract
Artificial nori is a dry sheet food product resembling nori made from materials other than seaweed. In this study, nori was made from green grass jelly and papaya. The quality of artificial nori can be influenced by its binding material. Cassava starch has potential as a binder in making analog nori. This study aims to determine the potential of cassava starch to improve the quality of artificial nori made from green grass jelly leaves in terms of moisture content, total dissolved solids, water absorption capacity, texture, and sensory quality. The addition of 5% cassava starch to artificial nori made from grass jelly and papaya leaves reduced the total dissolved solids, water absorption capacity and hard texture of artificial nori, but had no effect on other sensory properties. Cassava starch has the potential to improve the texture of artificial nori so that it is drier but not too brittle
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