The Influence of the Addition of Pectin Concentrations on Physical and Chemical Properties of Functional Food of Nori derived from Cassava Leaves

DOI

10.2991/icosat-17.2018.2How to use a DOI?

Keywords

Antioxidant, Cassava leaves, Nori, Pectin

Abstract

The present research sought to find out appropriate pectin concentrations in the production of nori derived from cassava leaves, and the influence on chemical properties of the produced nori. The research is useful to optimize the use of cassava leaves as alternative raw materials for the production of nori seaweed. Pectin with concentrations of 1%, 3%, and 5% was added in boiled and blended cassava leaves, with the addition of 1 gram of salt and 100 ml of water. Such processes as molding, drying, and frying were subsequently done. The given pectin concentrations were proved to exert an influence on water concentration and antioxidant activities of functional food of nori derived from cassava leaves. The functional food of nori derived from cassava leaves appropriate with commercial nori seaweed is that with the addition of pectin concentration of 3%.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Gesti Annisa Innayatuhibbah
AU  - Nur Wahyu Sholitan
AU  - Afrianita Fitriani
AU  - Desi Anisa Nurlaily
AU  - Esti Widowati
PY  - 2017/08
DA  - 2017/08
TI  - The Influence of the Addition of Pectin Concentrations on Physical and Chemical Properties of Functional Food of Nori derived from Cassava Leaves
BT  - Proceedings of the International Conference on Science and Technology (ICOSAT 2017)
PB  - Atlantis Press
SP  - 6
EP  - 7
SN  - 1951-6851
UR  - https://doi.org/10.2991/icosat-17.2018.2
DO  - 10.2991/icosat-17.2018.2
ID  - Innayatuhibbah2017/08
ER  -