<![CDATA[ABSTRACT This study aimed to determine the effect of addition of pandanus leaf filtrate to organoleptic characteristics andphysicochemical properties of seaweed jelly candy. This research used Completely Randomized Design (CRD) that theconcentration of pandan leaf filtrate (10, 20, 30 and 40%). The addition of 40% pandanus leaf filtrate was the most preferredtreatment of panelists with rating scores on color, texture, aroma and taste of 3.56, 3.46, 3.50 and 3.72, respectively. Thephysicochemical properties of jelly candy include moisture content, ash content, glucose and pH respectively 19.64%,0.789%, 8.983% and 5.43. Physical test result that the viscosity showed significant effect. Candy jelly with the addition ofpandan leaf filtrate has fulfilled the quality requirements of jelly candy so it has a good enough acceptance and favored bypanelists. Keywords: Seaweed, Candy jelly, Pandanus Leaf. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun pandan terhadap karakteristik organoleptik dansifat fisikokimia permen jelly rumput laut. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yaitu konsentrasipenambahan filtrat daun pandan (10, 20, 30 dan 40%). Penambahan filtrat daun pandan 40% merupakan perlakuan yangpaling disukai panelis dengan skor penilaian terhadap warna, tekstur, aroma dan rasa berturut-turut sebesar 3.56, 3,46, 3.50dan 3.72. Sifat fisikokimia permen jelly meliputi kadar air, kadar abu, glukosa dan pH berturut-turut sebesar 19.64%, 0.789%,8,983% dan 5,43. Hasil uji fisik yaitu kekenyalan menunjukan berpengaruh yang nyata. Permen jelly dengan penambahanfiltrat daun pandan telah memenuhi syarat mutu permen jelly sehingga memiliki daya terima yang cukup baik dan disukaioleh panelis. Kata kunci: Rumput laut, permen jelly, daun pandan.]]>
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