Pengaruh Penambahan Natrium Propionat, Jenis Kemasan Dan Lama Pjcnynwanan Tereadap Kandungan Iodiilm Dan Mutu Permen Jjclly Rumput Laut (Euchemma Cattonii)

Abstract

The purpose of this research's to study utilization of seaweed (Euchemma cattonii) for producing jelly candy, and to analyse the effect of sodium propionate addition. type of packaging and storage on iodine content of seaweed jelly candy. fie preliminary step was conducted to formulate seaweed jelly candy which is mostly prefered through organoleptic test. The organoleptic test revealed that formula I was the mostly prefered The gel dow composi~tiona re gelatin (8 g), water (13). HFS-55 (35 g), sucrose (10 g), essence (0.18 g). f d colour (0.12 g), citrute acid (0.5 g) and anti$xun (0.005 g;), whereas the seaweed dau consist of seaweed and water (26 g), sucrose (7 gj, essence (0.7 g). Ttse result ofana3,sist vmiance showed that sodium propionate &tion efleeted on iodine content. T p of packagrng used has shown ijhrenced total w,while duration of stmege eficted iodine, water and total sugar of seaweed jelly cancfy. propionate, + of packaging and duration of storage has influenced total acid of seaweedjelly cnndy