Sanger, Grace (2009) MUTU PERMEN RUMPUT LAUT (Eucheuma cottonii). Pasific Journal, 2 (3). pp. 374-376. ISSN 1907-9672
Abstract. The main natural gelling polysacharides that is extracted from seaweed are the commercial product that are a!o frequently dilited with sugar for obtaining gelling or thickening characteristic of food product, such as candy. The purpose of the research is to determine tha amount of seaweed that is diluted with sugar to obtain the good quality of candy. The quality is measured by organoleptic test using hedonic scale. The result shows that the beat method in making candy is diluting 50 g of seaweed with 300 g sugar and mixing in water 200 ml after being cooked. The amount of seaweed influences significantly the texture and flavor value.
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