Fortifikasi Chlorella Sp. Pada Permen Jelly Terhadap Karakteristik Mutu Organ…

This study aimed to determine the organoleptic, microbiological, and chemical quality characteristics of jelly candy with Chlorella sp. powder fortification and to determine the best concentration of Chlorella sp. powder that can be added to jelly candy. The research method was the experiment using a non-factorial Complete Randomized Design (CRD) with 4 levels of treatment, namely the addition …