Nori

Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Dinda Widu Ramasari, Evi Liviawaty, Atikah Nurhayati, Rusky Intan Pratama & Eddy Afrianto · Asian Food Science Journal · 2019

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...

Open access Research Article 10.9734/afsj/2019/v11i430070

Nori Level of Preference with Mixed Sargassum sp. and Eucheuma spinosum Seaweed as Raw Material

Abdurrahman Faris, Evi Liviawaty, Yuli Andriani & Eddy Affrianto · Asian Food Science Journal · 2019

This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Euch...

Open access Research Article 10.9734/afsj/2019/v11i230059