DOI : https://doi.org/10.29165/ajarcde.v10i3.1310

Physicochemical Characteristics of Artificial Nori Made from Water Clover (Marsilea crenata) Leaves with Different Concentrations of Carrageenan

Devianra Luthfi Alamsyah (1), Dedin Finatsiyatull Rosida (2), Yunita Satya Pratiwi (3)
(1) Food Technology Department, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
(2) Food Technology Department, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia and Innovation Center of Appropriate Food Technology for Lowland and Coastal Area, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Indonesia
(3) Food Technology Department, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya, Indonesia
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How to cite (AJARCDE) :
Alamsyah, D. L., Rosida, D. F., & Pratiwi, Y. S. (2026). Physicochemical Characteristics of Artificial Nori Made from Water Clover (Marsilea crenata) Leaves with Different Concentrations of Carrageenan. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), 10(3), 627–632. https://doi.org/10.29165/ajarcde.v10i3.1310
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Indonesia relies heavily on importing commercial seaweed nori, reaching 321 tons annually. To reduce import dependency and utilize local botanical resources, water clover (Marsilea crenata), an endemic bioactive-rich fern from East Java, represents a promising alternative raw material. This study aimed to characterize the physicochemical and mechanical properties of artificial nori made from water clover leaves with varying carrageenan concentrations (1%, 1.5%, and 2%). The resulting sheets were analyzed for yield, moisture, ash, protein, crude fiber, total phenolic content, antioxidant activity, tensile strength, and thickness. Results indicated that higher carrageenan concentrations increased yield, moisture, ash, crude fiber, thickness, and tensile strength due to the internal bonds between carrageenan. Conversely, total phenolic content and antioxidant activity decreased because bioactive compounds were less extractable due to entrapment within the matrix. This research requires further optimization to match the mechanical tensile strength of commercial seaweed-based nori.


Contribution to Sustainable Development Goals (SDGs):
SDG 2: Zero Hunger
SDG 9: Industry, Innovation, and Infrastructure
SDG 12: Responsible Consumption and Production

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