<![CDATA[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]]>
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