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Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 18 No. 1 (2015)

DOI
10.17844/jphpi.v18i1.9565
ISSN
2354-886X, 2303-2111
Terbit
2015-06-25
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more healthy product by adding seaweed and Spirulina. The aims of this research were to determine the best formula of jelly drinks with seaweed (Eucheuma cottonii) and Spirulina platensis and to compare the characteristics (nutrients and antioxidant activity) of jelly drinks made from culture-based Spirulina and from commercial Spirulina. Jelly drinks made from commercial Spirulina (0.2%; 0.4%; and 0.6%) had protein content 1.218-2.750% (db) and the IC50 value was 3363.5-6070 ppm. Bayes test showed that jelly drink with commercial Spirulina 0.4% was the selected product and was used as the reference formula on this research. Types of Spirulina (commercial and culture) gave no significant effect (p>0.05) to the hedonic test results and antioxidant activity however affected significantly on protein content (p<0.05). Jelly drink supplemented with 0.4% of culture-based Spirulina produced 92 kcal of energy; meanwhile the jelly drink with 0.4% of commercial Spirulina produced 79 kcal of energy. Keywords: Dietary fiber, jelly drink, protein, seaweed, Spirulina platensis

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  • IPB University
  • Bandung Institute of Technology
  • Universitas Airlangga
  • National Research and Innovation Agency
  • Yonsei University
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
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Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Kustiariyah TarmanIPB University16
Bambang RiyantoIPB University11
‪Tati NurhayatiIPB University7
Safrina Dyah HardiningtyasIPB University6
Wahyu RamadhanIPB University6
Joko SantosoIPB University5
Uju UjuIPB University5
Desniar DesniarIPB University5
Mega SafithriIPB University4
Tati NurhayatiIPB University4
Sugeng Heri SusenoIPB University4
Joko SantosoIPB University3
Bambang RiyantoBandung Institute of Technology3
Bustami IbrahimIPB University3
Fahri SinulinggaIPB University3
. UjuAfiliasi tidak diketahui3
NurjanahAfiliasi tidak diketahui3
Wahyu RamadhanAfiliasi tidak diketahui3
Farel WidiarsyahIPB University2
Silva FauziahIPB University2
DesniarIPB University2
Woro Hastuti SatyantiniUniversitas Airlangga2
Dita aguistina BarusIPB University2
Apon Zaenal MustopaNational Research and Innovation Agency2
Meydia MeydiaYonsei University2
Desniar DesniarAfiliasi tidak diketahui2
Cahyuning IsnainiIPB University2
Zacky Arivaie SantosaIPB University2
Ella SalamahIPB University2
Zacky Arivai SantosaeAfiliasi tidak diketahui1
Wahyu RamadhanIPB University1
Purnama ArafahIPB University1
Joko SantosoIPB University1
Luky AdriantoIPB University1
Shelika AdeliaIPB University1
Tri WahyuningsihIPB University1
Rizfi Faris PariAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">Formulation of Red Seaweed and Spirulina platensis Based Jelly Drinks</dc:title>
	<dc:creator xml:lang="en">Trilaksani, Wini</dc:creator>
	<dc:creator xml:lang="en">Setyaningsih, Iriani</dc:creator>
	<dc:creator xml:lang="en">Masluha, Dita</dc:creator>
	<dc:description xml:lang="en">Generally, jelly drinks in the market contain synthetic sweeteners, coloring and flavoring agents, as well as low in nutrients content, therefore it needs to be developed in order to obtain more healthy product by adding seaweed and Spirulina. The aims of this research were to determine the best formula of jelly drinks with seaweed (Eucheuma cottonii) and Spirulina platensis and to compare the characteristics (nutrients and antioxidant activity) of jelly drinks made from culture-based Spirulina and from commercial Spirulina. Jelly drinks made from commercial Spirulina (0.2%; 0.4%; and 0.6%) had protein content 1.218-2.750% (db) and the IC50 value was 3363.5-6070 ppm. Bayes test showed that jelly drink with commercial Spirulina 0.4% was the selected product and was used as the reference formula on this research. Types of Spirulina (commercial and culture) gave no significant effect (p&amp;gt;0.05) to the hedonic test results and antioxidant activity however affected significantly on protein content (p&amp;lt;0.05). Jelly drink supplemented with 0.4% of culture-based Spirulina produced 92 kcal of energy; meanwhile the jelly drink with 0.4% of commercial Spirulina produced 79 kcal of energy. Keywords: Dietary fiber, jelly drink, protein, seaweed, Spirulina platensis</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2015-06-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/9565</dc:identifier>
	<dc:identifier>10.17844/jphpi.v18i1.9565</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 18 No. 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/9565/7494</dc:relation>
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