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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Akhyarul Binta Aula Fitria
Food Technology Department, Faculty of Engineering and Science, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

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Characteristics of Jelly Candies Made from Eucheuma cottonii Seaweed Akhyarul Binta Aula Fitria; Dedin Finatsiyatull Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i3.1331

Abstract

Jelly candy is a type of confectionery product that has a sweet taste and is typically consumed as a snack. The use of whole Eucheuma cottonii seaweed without added carrageenan was chosen because this study focuses on the development of functional food-based jelly candy products. This study aims to determine the effect of the proportions of E. cottonii seaweed puree and spirulina on the characteristics of the resulting jelly candy. This study used a completely randomized design (CRD) with two factors: Factor I, the proportion of E. cottonii seaweed puree (50:50, 60:40, 70:30), and Factor II, spirulina (0.5 g; 1 g; 1.5 g). The data obtained were analyzed using ANOVA, followed by a DMRT post-hoc test at the 5% significance level. The optimal formulation was achieved with a 70:30 ratio of E. cottonii seaweed puree to Spirulina platensis (1.5 g). This treatment produced jelly candy with a moisture content of 35.41%, ash content of 2.45%, crude fiber content of 1.13%, reducing sugar content of 4.16%, and a chewiness value of 52.03 N. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Co-Authors Dedin Finatsiyatull Rosida