Abstract
To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
Cited by
2 articles.
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1. Nutraceutical potential of Caulerpa sp sea grapes originated from the waters of Kei Islands and the benefits for disease therapy;THE 2ND INTERNATIONAL CONFERENCE ON NATURAL SCIENCES, MATHEMATICS, APPLICATIONS, RESEARCH, AND TECHNOLOGY (ICON-SMART 2021): Materials Science and Bioinformatics for Medical, Food, and Marine Industries;2023
2. Seaweed Caulerpa sp position as functional food;IOP Conference Series: Earth and Environmental Science;2020-06-01