To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
This issue entitled as NEW MAN has 5 original papers from 3 different countries authors of Indonesia, Canada and Malaysia. The incredible things in this issue are about customary laws findings in Aru islands region of 804 small islands to improve local people life from coastal marine areas, and the discovery of new herbal medicine products based on Galoba (zingiberaceae fruits) Maluku called as Herbal Blessing which is better than former Love herbal invented from STIKES Halmahera. Another conceptual thought to expand the improvement of nanobattery research was about anti-crack and a bit elastic nanobattery system for future technology and multitasking applications.
The influence of calcination temperatures in TiO2 impregnated Ouw’s natural clay on its degradation activity of methylene blue dye has been done. Calcination process was conducted at various temperatures of 200, 300, and 400 oC. The characterization of TiO2 impregnated clay’s structure was examined by IR analysis. The result showed that Ouw’s natural clay has characterized vibrations of montmorillonite and thermal effect didn’t affect the structure of TiO2 impregnated clay. The highest result of methylene blue’s degradation occurred in the addition of TiO2 impregnated clay calcinated at 200 oC (98.69%). This result was found that calcination temperatures of impregnation process were significantly affect the degradation activity of TiO2 impregnated clays.
To know sensory characteristic of jelly candy based on consumers acceptances. This research used trial method, with ratio between Caulerpa sp and sugar were 1:0.5, 1:1 and 1:1.5. Result of consumer acceptances tests toward color, taste, texture and odor of Caulerpa jelly candy was collected using hedonic range. Caulerpa seaweed could be processed to be jelly candy with consumer acceptance level in range “neutral” to “like”. The highest level of consumer acceptance was on the Caulerpa ratio 1:1.5 with acceptance level for color, odor and texture were “not much like”, meanwhile acceptance level for taste was “like”.
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