Optimization Using The Antioxidant Caulerpa sp.

(Latoh) With Jelly Candy Making Techniques

1

Sigit Harya Hutama, 2Fadila Amalina Ariputri*

Chemical Engineering, Faculty of Engineering, University of Sebelas Maret 2 ?

Abstract. Caulerpa sp. (latoh) is one example of marine algae that can be consumed. Processing Caulerpa sp. as a mixture with jelly confectionery ingredients Euchema sp. is one of the efforts that the use of antioxidants in Caulerpa sp. stay awake though has gone through various processes pengolahan.Penelitian aims to determine the antioxidant content in Caulerpa sp. before and after processing. Making preparations Caulerpa sp. in the form of candy Caulerpa sp. use a variety of additional uses Caulerpa sp. as much as 1%, 2%, 3%, 4% and 5%. Comparative using jelly candies without the addition of Caulerpa sp .. The addition of Caulerpa sp. varied to find the right composition in the manufacture of candy jelly Caulerpa sp. with still maintaining antioxidant. Results showed treatment Caulerpa sp. a candy still retaining antioxidants on Caulerpa sp .. Determination of the quality of the best candy by moisture content of 36.90%, total sugar content of 35.61%, 2.44% crude fiber content, and antioxidant content of 36.90%.

Keywords: caulerpa sp., jelly candy, antioxidant activity, total sugar, crude fiber, moisture content