Pengaruh Proses Perendaman terhadap Mutu Sensori dan Fisikokimia Nori Berbahan Dasar Pare (Momordica charantia L.)

Ardani, Kadek Juli (2025) Pengaruh Proses Perendaman terhadap Mutu Sensori dan Fisikokimia Nori Berbahan Dasar Pare (Momordica charantia L.). Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

Nori is a dried sheet food product made from Porphyra seaweed. However, this type of seaweed does not grow in Indonesian waters. So there are several nori product innovations that use local raw materials. This research developed a bitter melon (Momordica charantia L.) based nori innovation as an alternative to nori products with local raw materials. The purpose of this study was to determine the effect of bitter melon flesh soaking process (salt concentration: 0, 50, and 100 g/L with soaking time of 90 and 150 minutes) on the sensory and physicochemical quality of bitter melon nori. The research design used was a completely randomized design (CRD) with 6 treatments and 3 replications. Sensory quality was tested by hedonic and CATA tests on 30 panelists, while physicochemical quality included moisture content by oven method and antioxidant activity by DPPH method. The results showed that the best treatment was 50 g/L salt immersion for 90 minutes (sample 325) with the highest overall score (5.00). The results of the water content test showed that all samples met the SNI maximum of 14% with the results of 9.06 - 12.95%. Then, in the antioxidant activity test, it is known that bitter melon nori is included in the moderate category with an IC50 value of 140.868 ppm, lower than fresh bitter melon extract which has an IC50 value of 117.604 ppm due to processing. Based on this, bitter melon-based nori can be used as an alternative to innovative nori made from local ingredients with good quality.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Antioxidant Activity, CATA (Check-All-That-Apply), Hedonic, Nori, Bitter melon.
Subjects:	Food Science and Technology > Food Processing Food Science and Technology Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Kadek Juli Ardani
Date Deposited:	08 Sep 2025 04:43
Last Modified:	08 Sep 2025 04:43
URI:	https://repository.bakrie.ac.id/id/eprint/12105

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