Flavor Enrichment of Nori-like Ulva lactuca with Terasi and Rusip: Sensory, Physical and Chemical Characteristics

Abstract

In 2020, the demand for nori in Indonesia was valued at USD 4.65 million; however, domestic production remains unfeasible. This study investigates the development of nori-like products using locally available seaweed, Ulva lactuca, and introduces novel flavors through the incorporation of traditional Indonesian fermentation products, namely terasi and rusip. Nori-like products were formulated by adding 2% terasi and 3% rusip, respectively. These products were then evaluated against commercial nori based on their chemical, physical, and sensory characteristics, employing Quantitative Descriptive Analysis (QDA) and volatile compound analysis using Headspace Gas Chromatography-Mass Spectrometry (HS-GC-MS). The QDA results indicated that the 2% terasi nori-like product exhibited a moderately salty, umami flavor with a roasted aroma, while the 3% rusip variant demonstrated a more pronounced umami taste and roasted scent. Proximate analysis revealed lower protein content in the nori-like samples (18.25% for terasi and 15.38% for rusip) compared to the commercial nori (38.03%). The amino acid profiles of the nori-like products were found to predominantly contain glutamic acid, aspartic acid, alanine, and leucine, similar to commercial nori. Texture analysis revealed that the compressive strength of the nori-like products was lower than that of the commercial nori. However, the color of the Nori-like product enriched with Terasi closely resembled that of the commercial product. Volatile compound screening confirmed that both terasi and rusip significantly enhanced the flavor profiles of the nori-like products. This study suggests that local fermentation products can be utilized to develop sustainable and innovative alternatives to traditional nori.