META-ANALYSIS ON THE EFFECT OF INGREDIENTS ON CHEMICAL QUALITY OF NORI-LIKE PRODUCT
Abstract
The emergence of acculturation from Japan influenced the interest of Indonesian citizens in certain foods from Japan. Nori is a traditional Japanese food favored by Indonesian citizens that are made of red seaweed (Rhodophyta) from Porphyra. The tropical waters of Indonesia make the existence of Porphyra algae rare. Therefore, the loads investigation has been performed to establish nori-like products from various seaweeds or other ingredients as substitutes for Porphyra seaweed. This study aims to see the effect of the raw material on the quality of nori-like products from a chemical parameters such as water content, ash, protein, and fat. The meta-analysis begins with the formulation of research questions, then proceed with the determination of inclusion and exclusion criteria. The databases used in data search are Google Scholar, Science Direct, Springer, and others. The data obtained through the database is then selected based on the title and research abstract. Data that addressed the criteria were extracted and assessed for quality. Data extraction followed the Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA). The data obtained is then processed statistically and interpreted. The standard mean difference from 3 studies on nori-like with different raw material was used as a meta-analysis parameter. The results of the meta-analysis showed significant differences in quality in terms of chemical characteristics. The parameters significantly different were ash content (SMD: -15.285; 95% CI: -27.032 to -3.539; p-value 0.011) and protein content (SMD: 12.084; 95% CI: 1.988 to 22.181; p-value 0.019).
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References
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