The Application of Processing Technology for Jelly Candy Made with Lat Sea Grapes in Southeast Maluku Regency

Abstract

Seagrapes (Caulerpa sp) thrive in the waters of the Kei Islands of Maluku and can be found throughout the year. However, they are hitherto only used as fresh vegetables. It turns out that sea grapes can be processed into various food and non-food products. The results of a field survey in Ohoi Village, Southeast Maluku, reveal that the community only uses lat as a vegetable and has not used lat as a processed food product. One reason is that the people in Ohoi Village are not aware of its health benefits. This indicates that lat in Ohoi Village has not been used optimally as a rawmaterial for the food and beverage industry despite its high nutritional and economic value. It will be beneficial for the coastal women's group in Ohoi Village to receive training on processing and producing lat-based food items. They can increase their knowledge and skills, thereby improving the welfare of coastal communities and their families. This community service aims to take advantage of the potential of lat sea grapes in Ohoi Village, Southeast Maluku, through the application of lat-based jelly candy processing technology, encouraging the coastal women in Southeast Maluku to become lat-based jelly candy entrepreneurs and resultantly increasing their productivity in the long run.

Proximate and mineral compositions of the green seaweeds Caulerpa lentilifera and Caulerpa racemosa from South Sulawesi Coast, Indonesia

“…The magnesium value obtained by C. lentilifera was 0.453 %. This result was slightly higher than the magnesium content of C. lentilifera (0.43%) from Kei Island, Maluku [67]. Meanwhile, C. racemosa (0.860%) was also higher than C. racemosa (0.69%) in Merambong, Malaysia [57].…”

Acceptance of Sweet Bread with Black Rice Flour as a Substitute Ingredient

“…So the more additional ingredients, the darker the resulting candy. Apart from that, the main ingredient in sweet bread (sugar) when heated will turn brown due to caramelization [41][42][43][44][45]. .…”

“…The increase in liking is due to the increasingly delicious taste. The level of panelist liking is generally caused by the panelist's pleasant taste [32][33][34], [43], [45][46][47], [54][55][56][57][58][59].…”

KESUKAAN PANELIS TERHADAP SELAI RUMPUT LAUT “LAT” (Caulerpa sp.) DENGAN KONSENTRASI GULA BERBEDA

“…Pengolahan lat menjadi produk olahan masih sangat terbatas. Selama bertahun-tahun lat hanya dikonsumsi sebagai sayur segar dalam bentuk lalap atau urap [2,3,4]. Pada dasarnya lat dapat diolah menjadi produk pangan maupun non pangan, lat juga dikenal sebagai bahan baku industri yang mengandung gizi dan memiliki manfaat ekonomi tinggi [3,4,5].…”