Introduction

Candy or sweets is a popular confectionary product nowadays. It was favour not only
among children but also in all ages. It can be considered to be a favourite snacks to the
youngster due to its sweetness. Sweets is very popular in the market nowadays. It consist of
two type, crystalline candies and non-crystalline candies. Crystalline candies can be divided
into two types, the one that we can detect with our tongue such as stone candy. The other
one is the one that we cannot detect with our tongue as it is so smooth, such as fondant and
fudge.

Seaweed is marine plants that can be found anywhere in the world. According to Chang
et. al. (2004), seaweed are rich in varies kind of vitamins, polysaccharide, bioactive
component, antioxidant and act as functional food. Seaweed or Eucheuma Cottoni sp. mostly
was cultured in Malaysia. Traditionally, seaweed is used for human and animal nutrition. Their
protein content varies from species to seasonal conditions (Fleurunce J., 1999). Studies found
that this seaweed are really useful in most chemical reaction and biotechnology. It can be
used as emulsifier and stabilizer as well.

Seaweed is rich in relatively high polysaccharides Nutritional fibre content and useful
as antioxidant, anti-mutagenic, Anti - coagulants and source of anti-tumour. It's also the best
natural iodine source. The use of seaweed in Malaysia is so limited and only being used as a
food source, fertilizer and herbs. Seaweed can be categorised on a morphological,
physiological, biochemical and ultra-structural basis. However, the more accurate classification
of seaweed depends on the pigment and seaweed structure characteristics (Hansen et. al.,
2003). In this experiment, the observation of changes during the processing of seaweed jelly
was studied. There were several stages involves in the process of making seaweed jelly.
References:

Chang, B. A, Jeon, Y.J, Kang, D. S., Shin, T. S. & Jung, B. M. 2004. Free radical scavenging
activity of enzymatic extracts from a brown seaweed Scytosiphon lomentaria by
electron spin resonance spectrometry. Food Research International 37: 253-258.

Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses.
Trends in food science & technology, 10(1), 25-28.

Hansen, H. R., Hector, B. L., & Feldmann, J. (2003). A qualitative and quantitative evaluation
of the seaweed diet of North Ronaldsay sheep. Animal feed science and technology,
105(1-4), 21-28.