Science Nature
Vol 1 No 1 (2018): SCIENCE NATURE

The Sensory Characteristic of Caulerpa Jelly Candy Based on The Consumers Acceptance

Alfonsina Marthina Tapotubun (University of Pattimura)
Th. E. A. A. Matrutty (University of Pattimura)
Elizabeth Julenty Tapotubun (Fisheries Polytechnic of Tual City)
Meigy Nelce Mailoa (University of Pattimura)
Eirene G. Fransina (University of Pattimura)

Article Info

Publish Date
13 Dec 2018

Abstract

To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.

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Journal Info
Science Nature
Website

Abbrev

sciencenature

Publisher

Universitas Pattimura

Subject

Description

Science Nature is a frontier journal in natural sciences and its multitasking applications involving various interdisciplinary fields such as the character of nature, properties of scientific development, and the applications of natural engineering. The scientific scope of this newly frontier ...