Profil Sensori dan Mutu Fisiko-Kimia Nori dari Porphyra Marcosii
Nori is a thin sheet product that is procced from mixture of Porphyra and water and subsequently dries it on bamboo mat. There are four types of nori namely hoshi-nori (raw), yaki-nori (toasted), ajitsuke-nori (seasoned) and tsukudani-nori (pasted). Utilization of Porphyra as food product in Indonesia has not been optimalized yet. The experiment was carried out to study: 1) effect of processing methods and seasoning formulation to the sensory profile and physicochemical characteristics of nori from Porphyra marcosii, 2) correlation between sensory profile and physico-chemical characteristics of nori from P.marcosii, and 3) identification volatile compounds of nori from P.marcosii. Initial experiment was carried out on characterization of dried raw material of algae and determined optimum time rehydration. Further study was conducted on hoshi-nori processing with water amount and time processing treatments and ajitsuke-nori processing with seasoning formulation and application methods. Seasoning formulation consisted of salt, sugar, soy sauce, mirin, fish and shrimp head extracts. Descriptive quantitative analysis (QDA) was used to study sensory profiles of nori and two treatments were chosen for futher study by method of effectivity index (DeGarmo et al. 1984). QDA is a method of sensory analysis by which trained panels identify and quantify properties of a product. Physico-chemical analysis included proximate, amino acids, fatty acids, dietary fiber, yield, colour and volatile compounds identification. Principal Component Analysis (PCA) is a method used to display the relative locations of the samples.
|B1300056||TES 10-639.29 GUD p||Archivelago Indonesia Marine Library - Perpustakaan Kementerian Kelautan dan Perikanan||Available|
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