Formulation and Consumer Acceptability of Sweet Potato (Ipomoea Batatas) Candy with Seaweed (Eucheuma sp.) Gel

Abstract

This study investigates the formulation and consumer acceptability of sweet potato candy enriched with seaweed gel. Sweet potato candy was produced, and its acceptability was evaluated through sensory evaluation focusing on taste, color, appearance, aroma, texture, and flavor. The study revealed that the incorporation of seaweed gel into sweet potato candy results in a product with high consumer acceptability, suggesting its potential as a novel food product.