The Effects of Sucrose Substitution with Sorbitol on Physicochemical Properties and Sensory Evaluation of Seaweed Jelly Candy
- 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/).
Cite this article
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 -