Open AccessCharacteristics of Thin Candy from Green Seaweed Caulerpa sp
Author(s) -
Dina Fransiska,
Nurhayati Nurhayati,
Agusman Agusman,
Nugraha Rizky Dwi Putranto,
Heru Sumaryanto,
Sugeng Heri Suseno
Publication year - 2020
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.b2003.1210220
Subject(s) - sugar , fiber , algae , food science , spirulina (dietary supplement) , pulp and paper industry , materials science , biology , botany , raw material , composite material , ecology , engineering
Caulerpasp.is green seaweed living in shallow waters that have a source of fiber to be processed into various products. Caulerpasp. which is rich in fiber has the potential to be processed thin candy food products. This study aims todetermine the best formulation of thin candy withcomparativetreatmentof seaweed to water, analyze the physicaland chemical characteristics, as well as the content of food fiberandanalyze microbial and metal contamination in the best formulation based on preference tests. The results of the study on the best treatment obtained from the test of preference is the comparative treatment ofwater and Caulerpasp.1: 3.Ratio of Caulerpasp.and water in thin candy affects the color, ash content, protein, reducing sugar, and food fiber. Thin candy seaweed Caulerpasp. contain food fiber.