Characteristics of Thin Candy from Green Seaweed Caulerpa sp
Dina Fransiska1, Nurhayati2, Agusman3, Nugraha Rizky Dwi Putranto4, Heru Sumaryanto5, Sugeng Heri Suseno6

1Dina Fransiska*, Research Centre of Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia.
2Nurhayati, Research Centre of Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia.
3Agusman, Research Centre of Marine and Fisheries Product Processing and Biotechnology, Jakarta, Indonesia.
4Nugraha Rizky Dwi Putranto, IPB University.
5Heru Sumaryanto, IPB University
6Sugeng Heri Suseno, IPB University

Manuscript received on December 02, 2020. | Revised Manuscript received on December 05, 2020. | Manuscript published on December 30, 2020. | PP: 81-87 | Volume-10 Issue-2, December 2020. | Retrieval Number: 100.1/ijeat.B20031210220 | DOI: 10.35940/ijeat.B2003.1210220
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: Caulerpasp.is green seaweed living in shallow waters that have a source of fiber to be processed into various products. Caulerpasp. which is rich in fiber has the potential to be processed thin candy food products. This study aims todetermine the best formulation of thin candy withcomparativetreatmentof seaweed to water, analyze the physicaland chemical characteristics, as well as the content of food fiberandanalyze microbial and metal contamination in the best formulation based on preference tests. The results of the study on the best treatment obtained from the test of preference is the comparative treatment ofwater and Caulerpasp.1: 3.Ratio of Caulerpasp.and water in thin candy affects the color, ash content, protein, reducing sugar, and food fiber. Thin candy seaweed Caulerpasp. contain food fiber. 
Keywords: Seaweed, Caulerpasp., film strips, food fiber