<![CDATA[Chlorella vulgaris is a microalga increasingly recognized as a promising source of natural bioactive compounds for functional food development. This study analyzed the physicochemical, organoleptic, and antioxidant properties of hard candy fortified with Chlorella vulgaris powder. A Non-Factorial Completely Randomized Design was used with four treatments: 0%, 0.5%, 0.75%, and 1% Chlorella vulgaris (C0–C3), triplicate. Parameters included color and taste (IRIS Visual Analyzer and ASTREE Electronic Tongue), hardness, protein, reducing sugar, crude fiber, and DPPH antioxidant activity. Increasing concentration produced darker green color, clearly separated from control, and altered taste, with the highest overall taste score at 1% (3511). Hardness varied significantly among treatments, with the highest value observed at 0.5% Chlorella vulgaris addition (C1) and a sharp decrease at 1%, while protein increased from 3.54% to 4.51%, reducing sugar from 15.64% to 20.39% (within SNI 3547.1:2008 limit of 24%), and fiber from 0.06% to 0.33%. Antioxidant activity improved substantially, with IC₅₀ decreasing from 943.88 mg/L (very weak) to 116.83 mg/L (moderate). The 0.75% formulation was selected as the most balanced treatment because it maintained hardness close to the control while improving nutritional and antioxidant properties without excessive softening, confirming Chlorella vulgaris as a promising natural functional ingredient for hard candy.]]>
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