KAJIAN PEMBUATAN NORI DARI KOMBINASI DAUN SINGKONG (Manihot esculenta) DAN RUMPUT LAUT (Eucheuma cottonii) STUDY OF MAKING NORI FROM SINGKONG LEAVES COMBINATION (Manihot esculenta) AND SEAWEED (Eucheuma cottonii) Reni Indriyani 1 dan Subeki 2 1Jurusan Gizi Politeknik Kesehatan Tanjung Karang Jl. Sukarno Hatta No. 1 Bandar Lampung – Lampung 34145 Email : indriyanireni75@gmail.com 2Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung Jl. S. Brojonegoro No. 1 Bandar Lampung – Lampung 34145 Email: bekisubeki80@gmail.com ABSTRACT Antioxidants are compounds that can inhibit oxidation reactions by binding to free radicals. Antioxidants are divided into two, namely synthetic and natural antioxidants. Currently the use of synthetic antioxidants is limited, whereas natural antioxidants are a good alternative to use. One of the plants that contain antioxidants are cassava leaves (Manihot esculenta) and seaweed (Eucheuma cottonii). Nori is a thin sheet made of seaweed and began favored by the people of Indonesia. Seaweed E. cottonii can not be made into nori sheets, so it must be combined with cassava leaves. This study aims to determine the proportion of cassava leaves and seaweed E. cottonii to the chemical composition, organoleptic, and antioxidant activity of the resulting nori product. This study used a complete randomized block design with three replications with proportion treatment of cassava leaves and seaweed (90: 10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, and 10:90). Observations include organoleptic and antioxidant activity to determine the best proportion of cassava and seaweed leaves. After that, nori with the best proportion of cassava and seaweed leaves was tested proximate. The proportion of cassava leaves (Manihot esculenta) and seaweed (Eucheuma cottoni) nori had an effect on overall nori organoleptic test, with best value at 20:80 proportion (cassava leaf: sea runput) and highest nori antioxidant was the proportion of cassava and seaweed leaves 10 : 90 amounted to 83.21%. The best proportion of cassava leaves (Manihot esculenta) and seaweed (Eucheuma cottoni) is the proportion of 20:80 (cassava and seaweed) with organoleptic value (slightly compact texture, green color, slightly scented cassava leaves, overall acceptance rather) and antioxidant activity 76,974%. The proportion of cassava and seaweed leaves (20:80) has water content (15.14%), ash (8.26%), protein (2.62%), fat (0.66%), crude fiber (16, 24%), and carbohydrates (58.83%). Keywords: cassava leaf, nori, seaweed ABSTRAK Antioksidan adalah senyawa yang dapat menghambat reaksi oksidasi dengan mengikat radikal bebas. Antioksidan dibedakan menjadi dua yaitu antioksidan sintetik dan