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All Journal Indonesian Journal of Applied and Industrial Sciences (ESA)
Ni Wayan Ari Pebriawati
Program Studi Seni Kuliner, Politeknik Pariwisata Bali
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

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Quality of Seaweed Jam (Caulerpa Racemosa) Ni Wayan Ari Pebriawati; Ngakan Putu Sudiarta; Anak Agung Ketut Alit Pujawan; I Gusti Made Iwan Dusanta Martadjaya; I Made Rumadana
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 3 No. 5 (2024): September 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v3i5.11325

Abstract

Seaweed type caulerpa racemosa is one of the green macro algae seaweeds that are often used as food for coastal communities. Caulerpa racemosa also contains antioxidants that are very beneficial for health, namely preventing triggers of degenerative diseases such as cancer, heart disease, cataracts, diabetes, liver, and antioxidants can also maintain the quality of food products. Seaweed type caulerpa racemosa is still rarely consumed by the public as a processed product. The purpose of this study was to describe the quality of seaweed-based jam (caulerpa racemosa) in terms of color, aroma, taste, texture. Data collection techniques used in this study were documentation, experimental tests and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, seaweed jam (caulerpa racemosa) which was tested on 25 panelists obtained the interpretation criteria "Very Good". So it can be concluded that seaweed type caulerpa racemosa is suitable for use in making jam.
Co-Authors Anak Agung Ketut Alit Pujawan I Gusti Made Iwan Dusanta Martadjaya I Made Rumadana Sudiarta, Ngakan Putu