* Corresponding Author
Characteristics of Nori Moringa Leaves with Suweg (Amorphophallus campanulatus) Starch Addition
https://doi.org/10.22146/agritech.68612 Rahmawati Rahmawati(1*), Nur Mu’awwinatun(2)
(1) Food Technology Study Program, Faculty of Food and Health Technology, Sahid University Jakarta, Jl. Prof. Dr. Soepomo S.H. No. 84, Tebet, South Jakarta 12870
(2) Food Technology Study Program, Faculty of Food and Health Technology, Sahid University Jakarta, Jl. Prof. Dr. Soepomo S.H. No. 84, Tebet, South Jakarta 12870
(*) Corresponding Author
Abstract
Nori is a thin sheet made from dried Porphyra seaweed, which grows only in subtropical climates, posing challenges to its availability in Indonesia. To address this limitation, diversification of nori with other ingredients such as moringa leaves becomes imperative. Moringa leaves are used due to their green color, high nutritional content, and easy availability. A binder and gel-forming agent containing high amylopectin are also needed to achieve a high-quality and compact nori texture. Suweg is an underutilized gel-forming agent with high amylopectin content. Therefore, this research aimed to characterize moringa leaf nori supplemented with suweg starch (Amorphophallus campanulatus) at concentrations of 0%, 1.25%, 2.5%, 3.75%, and 5%. The results indicated that suweg starch influenced tensile strength, thickness, water content, water activity, ash content, and protein, as well as sensory tests for color, aroma, brittleness, and taste, while crude fiber content was not affected. Based on sensory, physical, and chemical tests the best nori was achieved with the addition of 1.25% suweg starch. The result of characterization of this nori included a tensile strength of 355.90 gf, thickness 0.0145 mm, water content 15.50%, water activity value 0.645, ash content 15.30%, protein content 9.88%, and crude fiber of 2.18%. The sensory evaluation showed that the nori had a green color (3.1), a subtle leafy aroma (3.1), slightly broken (2.9), and a slightly bitter taste (3.2) with preference scores categorized as preferred (3.5), slightly favored (3.3), favored (3.7), and moderately liked by the panelists (score 3.3), respectively. The resulting nori has a thinner thickness and lower tensile strength than commercial products
Keywords
Full Text:
PDFReferences
Agusta, E., Amalia, L., & Hutami, R. (2017). Formulasi nori artifisial berbahan baku bayam (Amaranthus hybridus L.). Jurnal Agroindustri Halal, 3(1), 19–27.
Aminah, S., Ramdhan, T., & Yanis, M. (2015). Kandungan nutrisi dan sifat fungsional tanaman kelor (Moringa oleifera). Buletin Pertanian Perkotaan, 5(2), 35–44.
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis Pangan. PT Dian Rakyat.
[AOAC] Official Method of Analysis: Association of Analytical Chemists. 19th Edition, W. D. 121-130. (2012). Association of Analytical Chemists. 19th Edition, Washington DC. 121–130.
Arfandi, A., Ratnawulan, R., & Darvina, Y. (2013). Proses pembentukan feofitin daun suji sebagai bahan aktif photosensitizer akibat pemberian variasi suhu. Pillar of Physics, 1, 68–76.
Bertuzzi, M. A., Gottifredi, J. C., & Armada, M. (2012). Mechanical properties of a high amylose content corn starch based film, gelatinized at low temperature. Brazilian Journal of Food Technology, 15(3), 219–227.
[BSN]. (1992). SNI 01-2891-1992 Cara Uji Makanan dan Minuman. In Badan Standardisasi Nasional.
[BSN]. (2006). SNI 01-2346-2006: Petunjuk Pengujian Organoleptik dan atau Sensori. In Badan Standardisasi Nasional.
Faridah, A., Yuliana, Y., & Holinesti, R. (2013). Ilmu Bahan Makanan Bersumber dari Nabati. Gifari Prasetama.
Hatmi, R. U., Apriyati, E., & Cahyaningrum, N. (2020). Edible coating quality with three types of starch and sorbitol plasticizer. E3S Web of Conferences, Vol. 142, 1–8.
Indriasari, Y., Wignyanto, W., & Kumalaningsih, S. (2016). Effect of blanching on saponins and nutritional content of moringa leaves extract. Journal of Food Research, 5(3), 55–60.
Innayatuhibbah, G. A., Sholitan, N. W., Fitriani, A., Nurlaily, D. A., & Widowati, E. (2018). The influence of the addition of pectin concentrations on physical and chemical properties of functional food of nori derived from cassava leaves. International Conference on Science and Technology (ICOSAT 2017) Vol. 149, 6–7.
Isnaini, S. F. (2018). Karakteristik Nori dari Daun Kelor Dengan Penambahan Karagenan dan Pati Garut Sebagai Bahan Pembentuk Gel. Universitas Jember.
Jannah, R. M., Sulistiastutik, S., & Suwita, I. K. (2018). Substitusi ikan lele (Clarias Sp.) dan daun keloR (Moringa oleifera) pada siomay ikan tenggiri sebagai pemberian makanan tambahan (PMT) BALITA gizi kurang. Vidya, 26(2), 41–50.
Kandekar, U. Y., & Abhang, T. R. (2020). Exploration of Amorphophallus paeoniifolius starch as natural binder. International Journal of Pharmaceutical Sciences and Research 6097 IJPSR, 11(12), 6097–6104. https://doi.org/10.13040/IJPSR.0975-8232.11(12).6097-04
Karmakar, R., Ban, D. K., & Ghosh, U. (2014). Comparative study of native and modified starches isolated from conventional and nonconventional sources. International Food Research Journal, 21(2), 597–602.
KBBI. (2016). Nori. https://kbbi.web.id/nori, [Diakses 9 Maret 2020].
Krisnadi, A. D. (2015). Kelor Super Nutrisi. Media Peduli Lingkungan, Blora. http://kelorina.com.
Lalopua, V. M. N. (2017). Pemanfaatan dan karakteristik nori tiruan menggunakan bahan baku alga Hypnea saidana dan Ulva conglubata dari Perairan Maluku. Majalah BIAM, 13(2), 33–40.
Lestari, O. A., Kusnandar, F., & Palupi, N. S. (2015). Pengaruh heat moisture treated (HMT) terhadap profil gelatinisasi tepung jagung. Jurnal Teknologi Pangan, 16(1), 75–85.
Lianah, L., Tyas, D. A., Armanda, D. T., & Setyawati, S. M. (2018). Aplikasi umbi suweg (Amorphophallus campanulatus) sebagai alternatif penurunan gula darah pada penderita diabetes mellitus. Journal of Biology and Applied Biology, 1(2), 1–12.
Melo, V., Vargas, N., Quirino, T., & Calvo, C. (2013). Moringa oleifera L. – an underutilized tree with macronutrients for human health. Emir. J. Food Agric, 25(10), 785–789.
Pade, S. W., & Bulotio, N. F. (2019). Nutrifikasi daun kelor (Moringa oleifera) dengan varietas umur daun berbeda terhadap karakteristik mutu nori rumput laut (Gracilaria sp.). J. of Agritech Science, 3(2), 128–133. https://doi.org/10.30869/jasc.v3i2.406
Pramesti, H. A., Siadi, K., & Cahyono, E. (2015). Analisis rasio kadar amilosa/amilopektin dalam amilum dari beberapa jenis umbi. Indo. J. Chem. Sci., 4(1), 26–30.
Putri, R. M. S., Nurjanah, N., & Tarman, K. (2018). Pendugaan umur simpan serbuk minuman fungsional lintah laut (Discodoris sp.) dengan metode accelerated shelflife test (ASLT): model Arrhenius. Marinade, 1(1), 45–55.
Rahmawati, M., Arief, M., & Satyantini, W. H. (2019). The effect of sorbitol addition on the characteristic of carrageenan edible film. IOP Conf. Series: Earth and Environmental Science, 236(1), 1–8.
Ramasari, D. W., Liviawaty, E., Nurhayati, A., Pratama, R. I., & Afrianto, E. (2019). Nori preference level based on the condition of the raw material Eucheuma cottonii seaweed. Asian Food Science Journal, 11(4), 1–10.
Richana, N. & Sunarti, T. (2004). Karakterisasi sifat fisikokimia tepung umbi dan tepung pati dari umbi ganyong, suweg, ubi kelapa dan gembili. J. Pascapanen, 1(1), 29–37.
Riyanto, B., Trilaksani, W., & Eka Susyiana, L. (2014). Nori imitasi lembaran dengan konsep edible film berbasis protein myofibrillar ikan nila. JPHPI, 17.
Sari, D. K., Rahardjanto, A., Husamah, H., Purwanti, E., Permana, T. I., & Fauzi, A. (2019). The formulation of artificial nori with the base mixture ingredients of Gracilaria sp. and Arenga pinnata (Wurmb) Merr. using the natural colorant from Pleomele angustifolia (Medik.) N.E. Br. International Conference on Lite Sciences and Technology. IOP Conf. Series: Earth and Environmental Science 276, 1–11.
Sholitan, N., Fitriani, A., Innayatuhubbah, G., Nurlaily, D., & Widowati, E. (2017). Pengaruh penambahan hidrokoloid terhadap karakteristik fisik dan sensoris nori fungsional daun singkong. Jurnal Teknologi Hasil Pertanian, 10(2), 1223–1227.
Sukhija, S., Singh, S., & Riar, C. (2015). Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) Starch. J. Food Hydrocolloids, 55, 56–64.
Syarifuddin, A., & Yunianta, Y. (2015). Karakterisasi edible filmdari pektin albedo jeruk balidan pati garut. Jurnal Pangan dan Agroindustri, 3(4), 1538–1547.
Syarifuddin, S., Tabarsa, M., Razaei, M., Ramezanpour, Z., & Waaland, J. R. (2012). Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source. Journal of the Science of Food and Agriculture, 92(12), 2500–2506.
Tarwendah, I. P. (2017). Studi komparasi atribut sensoris dan kesadaran merek produk pangan. Jurnal Pangan dan Agroindustri, 5(2), 66–73.
Utomo, J. S. & Ginting, E. (2021). Physico-chemical characteristics of elephant foot yam (Amorphophallus campanulatus) germplasm. IOP Conference Series: Earth and Environmental Science, 803(1). https://doi.org/10.1088/1755-1315/803/1/012044
Widyastuti, R., Novita, D., Nugroho, M. B., & Muflihati, I. (2020). Studi pembuatan nori artifisial daun kelor dengan variasi penambahan bahan pengikat. Jurnal Ilmu Pangan dan Hasil Pertanian, 4(2), 228–238.
DOI: https://doi.org/10.22146/agritech.68612
Article Metrics
Abstract views : 868
| 
views : 889
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Nur Mu’awwinatun, Rahmawati Rahmawati
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.