The characteristics and consumer acceptance of jelly drink fortified with Ulva lactuca fatty acid microemulsion

Abstract

Abstract This study aims to determine the fortification of Ulva lactuca fatty acid microemulsion in jelly drinks and the characteristics and consumer acceptance of jelly drinks. The stages in this research were extraction of U. lactuca fatty acid, production of U. lactuca fatty acid microemulsion, fortification of U. lactuca fatty acid microemulsion in jelly drinks, and physical, chemical, and sensory analysis. Extraction of U. lactuca fatty acid was carried out using hexane and ethanol solvents with a ratio of 1:19 (v/v) at 70°C for 3 hours. Production of U. lactuca fatty acid microemulsion was done using three types of surfactants: Tween 80, Tween 20 and Span 80 in a ratio of 87:7.5:5.5(v/v) with 80 percent water content and 200 ppm of U. lactuca fatty acid concentration. Fortification of microemulsion in the jelly drink was carried out with several ratios: 0:10; 0.25 : 9.75; 0.5:9.5; 0.75:9.25; and 1:9. The characteristics of the jelly drink were determined by chemical and physical testing. The chemical analysis consists of pH, antioxidant content, and fatty acid composition. Physical analysis consists of syneresis, viscosity, and color. The sensory analysis consists of a preference level for color, aroma, taste, and texture. The results showed that the best fortification was microemulsion and jelly with a ratio of 0,25:9,75, with a significant effect on syneresis, viscosity, antioxidant content, color, and sensory. The results were 2.6 mg/min, 11.847 cP, 15.56%, a change in color, and a decrease in the level of preference, but they did not have a significant effect on pH.