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Th. E. A. A. Matrutty
University of Pattimura

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The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance Alfonsina Marthina Tapotubun; Th. E. A. A. Matrutty; Elizabeth Julenty Tapotubun; Meigy Nelce Mailoa; Eirene G. Fransina
SCIENCE NATURE Vol 1 No 1 (2018): SCIENCE NATURE
Publisher : Faculty of Mathematics and Natural Sciences, University of Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/SNvol1iss1pp015-021year2018

Abstract

To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
Co-Authors Eirene G. Fransina Elizabeth Julenty Tapotubun Meigy Nelce Mailoa Tapotubun, Alfonsina M.