The Chroococcus Turgidus Supplements in Jelly Candy Formulation as Antioxidant Agent

Ni Wayan Sri Agustini, Dody Priadi, Noor Hidhayati, Hafiza Dwi Multri, Delicia Yunita Rahman

Abstract

The high demand for natural product ingredients with health benefits has led to the development and innovation in the confectionery industry. Jelly candy supplemented with microalgae extract could be an attractive solution. Chroococcus turgidus contains high protein and other metabolites that have potential as antioxidants. This study was conducted to evaluate and analyze the addition of biomass powder of the C. turgidus extract to the jelly candy formulation. Proximate analysis, total phenol content analysis, antioxidant analysis, physicochemical properties, and organoleptic analysis of jelly candy products were conducted. The result showed that the water-soluble extract of C. turgidus had the highest total phenol content and FRAP values, as much as 10.882 mg GAE/g and 22.5158 M eq Fe2+, respectively. Microalgae C. turgidus has carbohydrates 3.6 mg/L, protein 32.8 mg/L, and crude fat 3.1 mg/g. The supplementation of microalgae C. turgidus can increase the proximate content of jelly candy. The combination of adding 1.5% biomass powder and 1% water-soluble extract with heat treatment at 80°C is the best jelly candy formulation. These results provide an overview of the potential of C. turgidus extract supplementation as an alternative to functional candy with antioxidant and nutritional improvement properties that have not been previously reported.

 

Keywords: Chroococcus turgidus, jelly candy, formulation, antioxidant.


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