Storability of Seaweed Jelly Candy based on Chemical, Physical and Microbiology Characteristics

Abstract

Seaweed is a valuable fishery product and becomes potential source of foreign exchange. Candy jelly, for example, is one of the results of diversified seaweed products. This study aims to determine the ability of storing seaweed jelly candy in terms of physical and micro forms. The one-shot case study method was applied in this study. Variability in shelf life was observed for four days by distinguishing the characteristics of each jelly candy (H1, H2, H3, and H4). Physical testing on this study involved 5 expert panelists. The results showed that the texture of seaweed jelly candy at safe limits was stored until the second day (II) with the characteristics of not slimy and hyphae, and the aroma produced on the second day was not rotten. In terms of color, seaweed jelly candy on day II was yellowish white and without black speckled. Microbiological test results showed the shelf life limit for seaweed jelly candy is on the second day (II) with a total plate number of 2.1×104 cfu/ml, while on day III (9.0×104) had exceeded the maximum contamination limit of 5×104, which was not suitable for consumption. On the first day of storage (I) the amount of mold/yeast was 6.0×102 cfu / ml while on day II (2.5×103) which means that it has exceeded the maximum contamination limit of 103. On the fourth day of storage did not meet the criteria for consumption. The types of microorganisms growing during the storing process are Aspergillus Niger, Aspergillus sp, Cephalosporium, sp yeast, and Rhizopus sp. Seaweed jelly candy has a fat content of 0.78 grams/100 grams, iodine content of 103.36 milligrams/100 grams and pH 4.88, whereas with a water content of 14.90%, ash content of 0.52%, and reducing sugar content of 4.53%.