Substitution Trial of Red Seaweed (Porphyra) with Green Grass Jelly (Cyclea Barbata Miers) in Making Nori

DOI

10.2991/ictgtd-18.2018.33How to use a DOI?

Keywords

Seaweed, Green Grass Jelly, Nori

Abstract

This study aims to utilize seaweed as a substitute on Japanese Nori foodstuffs and can be consumed by the community. Seaweed is a raw material that is widely used for various purposes such as additional ingredients on cosmetics or or just made in addition to the drink on ice mix. With this research is expected to seaweed in the making of Nori can be replaced with green grass jelly. Because Japanese food such as Nori is now commonly found in almost all major cities in Indonesia. The method used is an experimental method which will be making products with the trial of the treatment of the control over the products studied were Nori. After conducting experiments then performed using the Sensory Testing instrument in the form of a questionnaire about Organoleptik Test and Test hedonic committed to the panelists, to find out the differences as well as the level of preference on taste, texture and aroma. Descriptive test was then performed to give a snapshot of data from Appearance and hedonic test has been done. Then do the data analysis using the Test Independent T-test to determine significant differences between the arithmetic mean of the control and treatment products.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Mohammad Syaltut Abduh
AU  - Alifatqul Maulana
AU  - Sinta Haditsah Zaitun
PY  - 2018/03
DA  - 2018/03
TI  - Substitution Trial of Red Seaweed (Porphyra) with Green Grass Jelly (Cyclea Barbata Miers) in Making Nori
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 274
EP  - 281
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.33
DO  - 10.2991/ictgtd-18.2018.33
ID  - SyaltutAbduh2018/03
ER  -