Color Profile of Watercress Nori (Nastartium officinale R. Br) at Different Types of Stabilizers and Drying Temperature

This study aims to determine the effect of variations in stabilizers and drying temperature on the characteristics of watercress nori (Nastartium officinale R. Br). This study used a factorial Randomized Group Design (RAK) with two components repeated three times. The first factor was the variation of stabilizer CMC (Carboxy methyl Cellulose), carrageenan, and taipoka flour) and the second factor was drying temperature (60℃, 70℃, and 80℃). The observed test parameters, namely the color profile of the color reader method, were analyzed by analysis of variance and the Honest Real Difference further test. The results showed that there was a very significant interaction between the variation of stabilizers and drying temperature on the results of the a* (redness) and b* (yellowness) color profile tests. While there is no significant effect on the results of the L (lightness) color test.