Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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The Effects of Sucrose Substitution with Sorbitol on Physicochemical Properties and Sensory Evaluation of Seaweed Jelly Candy

Authors
Vanessa Natalie Jane Lekahena, Mohammad Rifai Boboleha
Corresponding Author
Vanessa Natalie Jane Lekahena
Available Online 30 March 2020.
DOI
10.2991/aer.k.200325.052How to use a DOI?
Keywords
sucrose, sorbitol, seaweed, physiochemical properties
Abstract

Kappaphycus alvarezii seaweed is a type of algae that is widely cultivated in Indonesian waters because of its economic value and many uses, but post-harvest handling of this type of seaweed is only up to the drying process that produces dried seaweed, with low selling price. Diversification of Kappaphycus alvarezi seaweed into jelly candy is the one alternative to increase the economic value of seaweed. Jelly candy is transparent candy with clear texture and certain elasticity which made from mixture of water, sweeteners, fruit juice and gelling agent. This research aim is to determine the effect of sucrose substitution with sorbitol on physicochemical properties and sensory evaluation of seaweed jelly candy. Stages of research conducted include preparation of raw materials; making jelly candy; physicochemical characterization and sensory evaluation of jelly candy. The result of this research stated that substitution of sucrose with sorbitol gives significant effect on gel strength (361.36-1064.10 g.cm−2), moisture content (20.84-22.98%), total sugar content (18.07-51.13%), and acidity (4.64-4.74) and has not significant effect on ash content (0.30-0.43%). Meanwhile the sensory evaluation has significant effect on the appearance, texture, color and taste, while not significant effect on the aroma.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
Series
Advances in Engineering Research
Publication Date
30 March 2020
ISBN
10.2991/aer.k.200325.052
ISSN
2352-5401
DOI
10.2991/aer.k.200325.052How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Vanessa Natalie Jane Lekahena
AU  - Mohammad Rifai Boboleha
PY  - 2020
DA  - 2020/03/30
TI  - The Effects of Sucrose Substitution with Sorbitol on Physicochemical Properties and Sensory Evaluation of Seaweed Jelly Candy
BT  - Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)
PB  - Atlantis Press
SP  - 263
EP  - 267
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.200325.052
DO  - 10.2991/aer.k.200325.052
ID  - Lekahena2020
ER  -