PENGARUH SUBSTITUSI EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS PERMEN JELI

Abstract

This research was based on the utilization of sargassum sp. Sargassumsp is still a waste
along the edge of Nirwana beach. This study aimed to analyze the effect of substitution of
sargassumsp extract as much as 20%, 30%, and 40% to the quality of jellycandy in terms of
shape, color, smell, texture and taste. This research type was true experiment with double
random method. Types of data were primary data sourced from 30 panelists by filling the
organoleptic test format to the sample. The data were analyzed by Variant Analysis if
Fcount>Ftableandwas continued by Duncan test. The results showedthat the amount of
brown seaweed extract use affected the quality of the clear brown color, the smell of brown
seaweed, and chewy texture. Overall,the highest scores were shape (rectangle) 3.62 (30%),
shape (tidy) 3,59 (40%), shape (match) 3.64 (30% and 40%), color (brownish nodes ) 3.78
(40%), color (white) 3.12 (20%, 30% and 40%), smell (sugar) 3,50 (20%), smell (brown
seaweed) 1,81 (40 %), Texture (chewy) 3.58 (40%), and flavor (sweet) 3.31 (20%). The best
quality result of brown seaweed extract was 40%.
Keywords: Sargassumsp, Jelly Candy, Quality.