<![CDATA[ABSTRACT This study aimed to determine the jelly candy formulation of nutmeg extract and seaweed, organelloptic characteristics and nutritional value. This study used a Completely Randomized Design (CRD) with five variations in the treatment of addition of nutmeg extract and seaweed. Data were analyzed using ANOVA variance. The results showed that the interaction treatment of nutmeg juice formulation and seaweed pulp had a very significant effect on the organelloptic assessment of the color, aroma, taste and texture of jelly candy. Water, ash, fat, carbohydrate, glucose and crude fiber contents of candy were 1.98%, 0.17%, 12.04%, 9.08% and 10.08%, 10.59%, respectively. Based on the organoleptic assessment of jelly candy products can be accepted (preferred) by panelists and had nutritional value in accordance with Indonesian national standards (SNI 3574.2-2008).Keywords: nutritional value, organeloptic, nutmeg, candy jelly, seaweed. ABSTRAKPenelitian ini bertujuan untuk mengetahui formulasi permen jelly dari sari buah pala dan rumput laut dan karakteristik organeloptik serta nilai gizi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan lima variasi perlakuan penambahan sari buah pala dan rumput laut. Data dianalisis menggunakan sidik ragam ANOVA. Hasil penelitian menunjukkan bahwa perlakuan interaksi formulasi sari buah pala dan bubur rumput laut berpengaruh sangat nyata terhadap penilaian organeloptik warna, aroma, rasa dan tekstur permen jelly. Kadar air, abu, lemak, karbohidrat, glukosa dan serat kasar permen berturut-turut yaitu 1.98%, 0.17%, 12.04%, 9.08% dan 10.08%, 10.59%. Berdasarkan penilaian organoleptik produk permen jelly dapat diterima (disukai) oleh panelis dan memiliki nilai gizi sesuai dengan standar nasional Indonesia (SNI 3574.2-2008).Kata kunci: nilai gizi, organeloptik, pala, permen jelly, rumput laut. ]]>
