Abstract
Abstract
Nori is a snack product made from seaweed. The development of nori products from cassava leaves is done to produce snack products from highly nutritious cassava leaves. Cassava leaves have protein and vitamin C quite high content. One of the opportunities to increase the added value of cassava leaf products is by making a snack nori process. This study aims to characterize the effect of processes and formulas on the cassava products produced. The research was designed through preliminary stages and advanced research stages based on the results obtained from previous studies. In the next stage, the research was compiled using a complete randomized design, which was the optimal process combination and previous formula. Based on the results of the study, nori without using GMS has lower water content compared to other formulas. Nori without the addition of emulsifiers also had higher protein and fat content compared to other treatments which were 11.51% and 16.22%. The XRD results show that there are 2θ peaks at 20 and 35. The microstructure structure of SEM results shows sheets of film containing several granules.