Abstract:
The purpose of this research was to obtain the best quality of jelly candy made from purple sweet potato and seaweed. A Complete Random Design (CRD) with five treatments and three replications was used in this research. The treatments were UJRL1 (purple sweet potato and seaweed ratio 2,0:1,0), UJRL2 (purple sweet potato and seaweed ratio 1,5:1,0), UJRL3 (purple sweet potato and seaweed ratio 1,0:1,0), UJRL4 (purple sweet potato and seaweed ratio 1,0:1,5) dan UJRL5 (purple sweet potato and seaweed ratio 1,0:2,0). Parameters observed were moisture, ash and crude fiber contents as well as colour of jelly candy. Data were analyzed using ANOVA and DNMRT at the level of 5%. The results show that the ratio of purple sweet potato and seaweed significantly affected the crude fiber content and flavor, but did not significantly influence the moisture and ash contents and colour of jelly candy. The best treatments in this research was UJRL5.
