Characteristics of Jelly Powder of Sugar Palm Fruit (Arengapinnata, Merr) and Seaweed (Eucheumacottonii).

This study aims to find the characteristics of jelly powder made by the substitution of seaweed with sugar palm fruit. This study used a completely randomized design (CRD) with 5 treatments and 3 replications, the ratio of substitution of seaweed with sugar palm fruit as follows: A (100%: 0%), B (95%: 5%), C (90%: 10 %), D (85%: 15%) and E (80%: 20%). Parameters observed was the water content, ash content, crude fiber content, calcium level, water absorption, and organoleptic tests. The results showed that substitution of seaweed with sugar palm fruit gives significant effect on water content and water absorption, but no significant effect on ash content, crude fiber content, calcium level. The results of organoleptic tests showed treatment B as the most preferred products with a range of scores for color of 3.9, aroma of 3.8, flavor of 4.3 and texture of 4.0, where the rattio of substitution of seaweed with sugar palm fruit 95%: 5%.The average results of the analysis on the chemical content of products: water content (8.08%), ash content (0.27%), crude fiber (11.77%), calcium level(0.26%). As for the physical analysis: water absorption (10.57%).