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Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design

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Abstract

Nori is a dried edible seaweed sheet made from Porphyra, a genus of red algae that thrivesprimarily in subtropical waters. Nori-like products have been developed from tropical seaweed species but they are still considered undesirable due to their astringent taste and lower protein content compared to the original nori. This investigation aimed to produce a nori-like product by utilizing a combination of locally sourced seaweeds, Ulva lactuca and Gracilaria changii, with the addition of anchovy flour to enhance its protein content. To obtain the optimal formulation of the product, we employed a design expert software application to analyze sensory data collected from a hedonic scale assessment involving 25 trained panelists. We evaluated sensory characteristics, including appearance, aroma, texture, taste, and overall satisfaction. Additionally, we considered parameters such as crispness and colour to determine the nori-like product quality. The best-selected product, determined through sensory evaluation, underwent further analysis of its proximate and amino acids profile, as well as mineral content. The results were compared to those of commercial nori from Porphyra. The highest-quality product was found to be the nori-like product with a formula consisting of 25.40% Ulva lactuca, 7.98% Gracilaria changii, 1.50% glycerin, 4.12% anchovy powder and the remainder water.

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Data are available from the corresponding authors upon reasonable request.

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Funding

This research was supported by the National Research and Innovation Agency, Indonesia The authors are grateful for the research grant from the Lembaga Pengelola Dana Pendidikan– Ministry of Finance Republic of Indonesia through an awarded Riset dan Inovasi untuk Indonesia Maju scheme with grant number 82/II.7/HK/2022.

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Authors and Affiliations

  1. National Research and Innovation Agency Jakarta, Jakarta, Indonesia

    Ellya Sinurat,  Sihono Sihono,  Fateha Fateha, Agus Supriyanto, Th Dwi Suryaningrum, Nurhayati Nurhayati , Dina Fransiska, Bagus S. B. Utomo, Bakti Berlyanto Sedayu, Subaryono Subaryono & Waryanto Waryanto

  2. Research Collaboration Center for Marine Biomaterials, Universitas Padjadjaran, Jl. Raya Bandung Sumedang KM 21, Jatinangor, 45363, West Java, Indonesia

    Ellya Sinurat

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  1. Ellya Sinurat
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Contributions

Ellya Sinurat, Sihono, Fateha - study conceptualization and experimental design, material preparation, sample collection and analysis, data analysis, original draft preparation, manuscript review and editing. Th. Dwi Suryaningrum, Dina Fransiska, Agus - Study conceptualization and experimental design, funding acquisition, manuscript review and editing, data elaboration, supervision of laboratory work and study.

Nurhayati, Bakti Berlyanto Sedayu, Bagus SBU, Subaryono, Waryanto - Manuscript review and editing.

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Correspondence to Ellya Sinurat.

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Sinurat, E., Sihono Sihono, Fateha Fateha et al. Optimization and characterization of Nori-like product made from Ulva lactuca and Gracilaria changii using mixture design. J Appl Phycol (2024). https://doi.org/10.1007/s10811-024-03243-9

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