Effect of variations of carrageenan concentration on the characteristics of sea grapes jelly drink (Caulerpa sp.)
Adelya Khanza Nabillah(1*), Aris Munandar(1) and Dini Surilayani(1)

1) Department of Fisheries Science, Faculty of Agriculture, University of Sultan Ageng Tirtayasa, Serang, Indonesia
*Corresponding author: adelya.khz4[at]gmail.com

Abstract

Jelly drinks are semi-solid beverage products that generally made from fruit or vegetable extract with the addition of carrageenan. Sea grapes (Caulerpa sp.) has the potential to be processed into jelly drinks because of their nutritional composition. Processing of jelly drinks with sea grapes has not been done, so that the used of carrageenan needs to be known for its concentration to be accepted by consumers. This research aims to determine the effect of variety in carrageenan concentration and to find the best carrageenan concentration on the characteristics of sea grape jelly drink. The method was used Completely Randomized Design with one factor that variety of carrageenan concentration 0%, 0.3%, 0.5%, and 0.7% with two replications. The result showed that the composition of carrageenan 0.5% was the best treatment of sea grapes jelly drink. This jelly drink had moisture content 83.5%, ash content 0.67%, crude fiber 0.16%, viscosity 1483 cP, and TPC 1.45x10^3 colonies/gram. This preparation meets the requirements for jelly drink SNI No.01-3552-1994 with a maximum limit of microbial contamination of 1x10^4 colonies/gram. With a hedonic test value of color 8.13 (very like), taste 6.43 (rather like), texture 7.27 (like), and aroma 6.20 (rather like).

Keywords: Carrageenan, Caulerpa sp., jelly drink

Topic: Fisheries Product Technology and Food Safety (International)