Nori is traditional foods japan (sea vegetables) made of algae phorphyra sea, in the form of thin sheets (size 0,2 mm composed 10-20 sheet) , smooth cut to a uniform size, dried or accompanied seasoning or baked .Nori has the potential to developed into a product had more value added value for example enrich nutrition. One of the having nutritional value high is a cork (Ophiocephalus striatus). The proteins high especially albumin very useful and the gelatin can form gel and with additional seaweed as a fastener able to form of nori having characteristics as nori commercial.
Stages this research include surimi making fish cork the meat fish cork free from the , skin and dirt mashed and washed twice , at first laundering using cold water and laundering both use of salt solutions .Surimi produced it is with seaweed euchema cottonii and glacilaria sp as many as 10 grams , 15 grams , 20 grams , 25 grams and 30 grams and added dyes and seasoning as complementary .The additional seaweed is obtained ten variation batter nori fish cork was then printed and dried .Nori produced we do testing and analysis of analysis of proximate (water, ash, protein, fats and carbohydrates), analysis of physical properties (color , texture , tensile strength and thickness), the microbiology, the organoleptik and dating save.
The results showed that nori produced has high nutritional value with protein for each variation of the addition of seaweed ranges 29-43%. For nori fish Cork have physical characteristics that are nearing commercial is nori nori seaweed with the addition of Glacilaria sp 30 grams better than Euchema cottonii seaweed with hardness of 340.95 gf the most approaching the level of violence is a commercial nori of 521.61 gf and tensile strength of 637.45 Kgf/cm2 the most approaching the tensile strength of nori commercial is 807.68 Kgf/cm2.