Characteristics of Thin Candy from Green Seaweed Caulerpa sp
| Main Authors: | Dina Fransiska,, Nurhayati,, Agusman, Nugraha Rizky Dwi Putranto,, Heru Sumaryanto, Sugeng Heri Suseno |
|---|---|
| Other Authors: | Blue Eyes Intelligence Engineering and Sciences Publication(BEIESP) |
| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2020
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/5526403 |
Daftar Isi:
- 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.