Research Paper
Year: 2019 | Month: November | Volume: 6 | Issue: 11 | Pages: 148-152
The Effect of Water Extract of Brown Seaweed on the Characteristic of Jelly Candy as a Functional Food
Anni Faridah
Faculty of Tourism and Hospitality, Universitas Negeri Padang, Jl. Prof. Dr. Hamka, Padang, West Sumatera, Indonesia.
ABSTRACT
Brown seaweed known as one of the source of the hydrocolloid (alginate) that is useful as thickener in food processing. Moreover, it also contains many beneficial compounds such as sulphated polysaccharides, phlorotannins, peptides, natural pigments, polyphenols, vitaminswhich can be developed as antioxidant, anticervix-tumor, hepatoprotector, and anti-diabetes. The use of wild brown seaweed which obtained from the coast of Nirwana in West Sumatera as an additive ingredient for jelly candy as a functional food was studied. Water extract of brown seaweed was added with various concentrations as much as 5%, 10%, and 15%. Sensory analysis was conducted for evaluating the product acceptance. Total phenolic compounds, antioxidant activity, the content in carbohydrate, fat, protein, ash, moisture were measure for determined the quality of most acceptable jelly candy. The most acceptable jelly candy was the product with 15 % addition of brown seaweed extract. The addition of brown seaweed extract improved the functionality of candy jelly that indicated by increasing of total phenolic compound, antioxidant activity, the content of carbohydrate, fat, protein and ash. The utilization of wild brown seaweed at the coast of Nirwana in West Sumatera is promising in developing of diversity functional food such as jelly candy and others product.
Key words: Brown Seaweed Extract, Functional Food, Jelly Candies, Quality.
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